I’m Cool Like That.

Like most of you out there I’ve been trying to figure out any way possible to avoid turning on the oven in this summer heat. Lots on BBQ pork chops and salads. It’s not enough to avoid heating up the house but I’m also trying to devise ways to cool down too.

Sitting directly in front of the air conditioner is good, if not a little restricting.

Pony tails are nice. Just the act of getting my thick hair off the back of my neck is a relief.

Popsicles help. Yes they do. Especially the orange ones. I think they’re a couple degrees more refreshing.

Ice cream too. Oh my yes. Lots and lots of ice cream.

Have you ever been to a Marble Slab Creamery? If not you need to get yourself to one as soon as humanly possible. You’ll thank me later. It’s custom. It’s fancy. It’s expensive. It makes you feel like you should be clutching your White Chocolate Raspberry Swirl chocolate dipped waffle cone with your pinkies out.

After reading a recent post by Brown Eyed Baker on how you can make ice cream without an ice cream maker it was decided. I needed to do this. There was no way around it. I do still plan on getting an ice cream maker attachment for my Kitchen Aid stand mixer, but in the mean time I can still live it up in custom made ice cream fabulousness.

But I made it frozen yogurt because I kind of prefer it. Or at least that’s what I tell myself.

Lemon Blueberry Swirl Frozen Yogurt
Makes 7 – 8 servings.

Source: My imagination

2 750g containers plain whole milk yogurt
Zest from 1 lemon
Juice from 1 lemon
1/2 cup granulated sugar

1 cup blueberries
1/4 cup water
1/4 cup granulated sugar

Note: This recipe has been written for those who lack an ice cream maker, like myself. Please follow the manufacture’s instructions if making this recipe with an ice cream maker.

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In a small bowl add the 1/2 cup sugar to the lemon juice and heat it in the microwave until it’s dissolved, about 30 seconds. In a large bowl combine the yogurt, zest and juice mixture until it’s smooth.

Pour the yogurt into a large freezer safe bowl and place it in the freezer. After 30 minutes take it out and stir the partially frozen edges in making sure to break them apart with a fork or whisk. Repeat this step every 30 minutes for about 2 – 3 hours until the yogurt is frozen smoothly and at a soft-serve consistency.

While the yogurt is in the freezer combine the blueberries, water and 1/4 cup sugar in a small sauce pan. Simmer the mixture on medium heat until the blueberries liquify and it reduces to a semi-thick syrup, about 8 – 10 minutes. Take the syrup off the heat and allow it to cool completely. If after the syrup is cooled it’s too thick then just mix in a little bit more water to thin it out.

Once the yogurt is thick enough, layer it with the blueberry syrup in a large bowl alternating between the two. Then take a long knife and pull it lightly through all the layers creating the swirl effect. Don’t over do it though because you’ll make the yogurt completely purple and ruin the swirl effect.

Place it back in the freezer to set for about 4 more hours or overnight. It will become very firm so you might want to let it sit on the counter for a few minutes before scooping and serving. Enjoy!

17 thoughts on “I’m Cool Like That.

  1. The Cilantropist

    Mmmm, frozen yogurt… Definitely the perfect way to cool off in the summer! I just made ice cream for the first time at home (and I dont have an ice cream maker either) and I used David Lebovitz’s method and had huge success. Who needs a darn ice cream maker anyway?

  2. Cookbook Queen

    I actually DO prefer frozen yogurt, so this is awesome!! I’d love to try it with raspberry swirl. You are super cool.

    1. Lindsey

      Thanks! I was kind of torn between raspberry and blueberry, but since blueberries were on sale that decided it.

  3. Lawyer Loves Lunch

    Oooh, I totally missed all of the recent posts about ice creaming without an ice cream maker so I’m SUPER DUPER glad you posted this. I have to try soon. I feel like my head’s just filled with fabulous frozen yogurt and ice cream ideas but I’ve been holding out because I don’t have an ice cream maker. You have saved the day!

  4. Quraisha

    hi, just wanted to know what to replace the lemon juice & zest with because (*blush*) i don’t like lemon-flavoured anything. even the slightest bit in a recipe seems too overpowering for me. i’m thinking of replacing the bliueberries with peaches (i like blueberries but i just can’t get my hands on some) so maybe peach juice instead of the lemon juice ? or, (please don’t say yes) is the lemon juice an essential ingredient needed for “chemical reactions” in order transform regular yogurt into fro yo ?

    1. Lindsey

      It’s totally possible to replace the lemon zest and juice with whatever you like. Peach juice sounds delicious! That’s a great choice!

  5. Duddelmaus

    I tried this a couple of weeks ago with strawberries and it was delicious, although it ended up rock-solid after frozen. It didn’t stop us though


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