Yeah yeah. I'm aware it is November. It's getting chilly outside, but a girl still has to get her ice cream fix. I know I can't wear white after Labor Day, and even though my mind is usually affixed on dreams of sugar plums and pumpkin pies this time of year, ice cream and other frozen treats never go out of style in my book.
One of my favorite go-to recipes is this frozen yogurt. Unlike most ice cream recipes that require the preparation of a custard and then hours chilling in the fridge, this takes no time at all. The key is Greek yogurt. You could make this recipe with regular yogurt, but you would need to strain it for a few hours to get all of the excess liquid out. Since Greek yogurt, like my favorite brand FAGE, is already strained, you can skip straight to a super fast preparation and then a 20 minute whirl in the ice cream maker.
In the summer time I just top off the frozen yogurt with fresh berries, but since raspberries aren't at their peak, I used frozen berries and stirred them in during the last few minutes. It makes the frozen yogurt swirly and pretty and pink as well!
Raspberry Vanilla Frozen Yogurt
17.6 ounces plain FAGE greek yogurt*
1/3 cup honey (use 1/2 cup if you prefer it sweeter)
1 teaspoon vanilla
1 cup frozen raspberries
Whisk together the greek yogurt with the honey and vanilla until completely combined. Freeze according to manufacturer's instructions. Right before taking the ice cream out, add the raspberries and allow to mix for just a couple minutes. Eat immediately if you like it soft or freeze for 1-2 hours (Personally I have never been able to wait that long!)
*Most greek yogurt comes in full-fat, 2 percent or fat free varieties. If you use fat-free, it does not freeze as well because there is not enough fat to keep its creaminess, but is just as delicious if you plan on eating it right away.