Tag: frozen yogurt

Biscoff-Swirled Blueberry Frozen Yogurt

Blueberry Cheesecake Frozen Yogurt with a Biscoff Swirl. Go big or go home, right?

Summer is winding down and soon enough it will be time for warm apple pie and cozy slippers. While that sounds really good, I’m also determined to make the most of the nice weather while it’s still here. And believe me, this is the way to do it.

This frozen yogurt is perfect for the last lazy days of summer. It’s lusciously creamy with the perfect balance of tart yogurt and juicy summer berries. And then there’s that Biscoff swirl, which takes things completely over the top. It’s basically like having pieces of cheesecake crust right there in each scoop. And – if you ask me – the crust is one of the best parts of cheesecake.

Without that swirl, this is still a solidly good frozen yogurt. But with it? Mind blowing. Just a few spoons full of the spicy cookie spread transform the frozen yogurt into an indulgent treat that you’ll want to linger over for as long as possible.

I’m totally bummed out that I missed the deadline to enter the Biscoff Spreads Love contest, but there’s still time to vote for the winner! They’ll get a trip for two to Belgium, lucky ducks. I spent a summer there when I was in grad school and it’s a beautiful country. I’ve been dying to go back.

Anyway, people made all sorts of ridiculously awesome looking recipes so you should definitely check those out and vote on the winner!

Blueberry Cheesecake Frozen Yogurt

Although this frozen yogurt is easy to make, it does require some advance planning. Make sure the insert of your ice cream maker has been frozen for at least 24 hours, and plan to let the final product freeze for several hours before serving.

Author: Lauren Keating

Serves: 8

Ingredients

1 cup blueberries
1 lemon, zested
2 tablespoons sugar
2 ounces cream cheese, softened
1 can fat free evaporated milk
2 tablespoons cornstarch
½ cup light cream
⅔ cup sugar
¼ cup honey
½ teaspoon vanilla extract
1¼ cups plain low fat Greek yogurt
6 tablespoons crunchy Biscoff spread

Preparation

Add the blueberries, 2 tablespoon sugar, and lemon zest to a small saucepan set over medium heat. Cook 5 minutes, or until berries are soft and jammy. Remove from heat and stir in the cream cheese, making sure there are no lumps.
In a small bowl, whisk together 2 tablespoons of evaporated milk and cornstarch until smooth. Set aside.
Add the remaining evaporated milk, cream, sugar, honey, and vanilla to a second saucepan. Bring to a boil; boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil; cook until thickened, about 1 minute.
Slowly whisk the hot milk into the blueberry and cream cheese mixture. Stir in the yogurt. Chill thoroughly (30 minutes in the freezer or refrigerate overnight).
Pour into frozen ice cream machine canister and churn until thick and creamy. The amount of time will depend on your machine, but plan for about 20 minutes.
Scoop half of the frozen yogurt into a freezer-safe container. Dallop with 2 tablespoons of Biscoff spread. Top with remaining frozen yogurt and Biscoff spread. Press a sheet of parchment directly over the surface of the ice cream and seal with a tight lid. Freeze until firm, about 4 hours.

3.2.2089

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!

This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

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Biscoff-Swirled Blueberry Cheesecake Frozen Yogurt

Blueberry Cheesecake Frozen Yogurt with a Biscoff Swirl. Go big or go home, right?

Anyway, people made all sorts of ridiculously awesome looking recipes so you should definitely check those out and vote on the winner!

Blueberry Cheesecake Frozen Yogurt

Author: Lauren Keating

Serves: 8

Ingredients

1 cup blueberries
1 lemon, zested
2 tablespoons sugar
2 ounces cream cheese, softened
1 can fat free evaporated milk
2 tablespoons cornstarch
½ cup light cream
⅔ cup sugar
¼ cup honey
½ teaspoon vanilla extract
1¼ cups plain low fat Greek yogurt
6 tablespoons crunchy Biscoff spread

Preparation

Add the blueberries, 2 tablespoon sugar, and lemon zest to a small saucepan set over medium heat. Cook 5 minutes, or until berries are soft and jammy. Remove from heat and stir in the cream cheese, making sure there are no lumps.
In a small bowl, whisk together 2 tablespoons of evaporated milk and cornstarch until smooth. Set aside.
Add the remaining evaporated milk, cream, sugar, honey, and vanilla to a second saucepan. Bring to a boil; boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil; cook until thickened, about 1 minute.
Slowly whisk the hot milk into the blueberry and cream cheese mixture. Stir in the yogurt. Chill thoroughly (30 minutes in the freezer or refrigerate overnight).
Pour into frozen ice cream machine canister and churn until thick and creamy. The amount of time will depend on your machine, but plan for about 20 minutes.
Scoop half of the frozen yogurt into a freezer-safe container. Dallop with 2 tablespoons of Biscoff spread. Top with remaining frozen yogurt and Biscoff spread. Press a sheet of parchment directly over the surface of the ice cream and seal with a tight lid. Freeze until firm, about 4 hours.

3.2.2089

This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

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Nectarine Frozen Yogurt

Nectarines are the most incredible fruits. Just let the name roll across your tongue a few times. Who could resist? Peaches get all the glory when I think nectarines actually have a better texture and flavor.

One taste of this frozen yogurt reminds me why I bought my ice cream maker. You simply can’t, or don’t, get this bright, ‘real’, intense flavor from commercial products, no matter how much you pay. There’s something about the juxtaposition of the creamy ice cream with tart fresh fruit flavor that just floors me every time. I’m hoping to work my way through all the summer fruits by the end of the season, I can’t wait.

This is a super healthy recipe. I didn’t cook the fruit or add any sweetener, so you just get the flavor of fresh summer nectarines in a lowfat frozen Greek yogurt. This way there’s no shame, even if you polish off the whole batch.

If you want it sweeter, add a little honey or sugar to the mix. Just taste the mixture before you put it in the machine.

Nectarine Frozen Yogurt
1 lb sliced nectarines (you can peel them if you want to, I left the skins on)
juice of 1/2 lemon
1 cup 2% Greek yogurt (you can also use full fat for a creamier frozen yogurt)

Puree the nectarines and the lemon juice in a food processor. If you left the skins on, you will need to strain the puree. I used a mesh strainer. You should have 2 cups of puree.
Mix the nectarines with the yogurt. Chill the mixture.
Process in your ice cream machine according to its directions. In mine this only took 15 minutes.
Eat right away while it is soft, or freeze for a firmer consistency.

Notes: This frozen yogurt is best eaten eaten within a couple of hours of being made. It will get hard if left longer in the freezer.
If you don’t have an ice cream machine you can also spoon the yogurt mixture into popsicle molds and freeze them that way.

—this was inspired by Ashley’s amazing nectarine sorbet

One year ago today—

Grapefruit Infused Rum