Make Your own FroYo! April 02 2013

Tired of spending all of your hard earned paychecks on Pinkberry and 13Handles...? So are we, and thanks to Refinery29 here is the perfect homemade solution. Making frozen yogurt at home means the toppings are unlimited, YAY!! All of the mocci and chocolate chips you can eat without the dreadful weigh-in of your topping feast. Enjoy this frozen snack and impress your friends with your new skill. No ice cream machine required just a craving for this delicious treat! 

Ingredients: 
4 cups plain or Greek yogurt
1 cup blackberries
2 tbsp honey

Trick #1: Strain your yogurt well. You can use an ultra-fine sieve or line a strainer with cheesecloth and fill with your yogurt. Even if you start with Greek yogurt (which is already strained), do it anyway. You want to remove as much excess liquid from the yogurt as possible, which will prevent it from getting too icy in the freezer. We recommend leaving it to strain into a large bowl placed in the fridge for at least four hours or overnight. After removing, blot the outside of the sieve or cheesecloth with a paper towel to get any leftover liquid.

Trick #2: Freeze your berries (or other add-ins, especially if they're fruits) in advance. This will also help it to not get rock-hard and icy in the freezer. There's no reasonable explanation as to why this makes such a difference, but it does. It's frozen yogurt voodoo.

Trick #3: Once all ingredients are thrown together and mixed, use a food processor, blender, hand mixer, or immersion blender to finish the job. This will help the honey and berry flavors to really infuse the yogurt, blending in a way you just can't do by hand (unless you have a turbo-charged arm). Do this quickly, before the frozen stuff softens too much.

Trick #4: Pop your goodies in the freezer for one to two hours — definitely check after one. We find it's best not to leave overnight, or you may have to defrost the yogurt a bit. This recipe is at its best when eaten same day. But, we have a feeling it will be gone even faster.

Recipe courtesy of: Refinery29

Image styled by: Rhoda Boone