Welcome back, yoghurt fans! I hope youve been enjoying Yoghurt Week so far. Todays recipe is one I found while searching for ideas on how else to use Greek yoghurt. It comes from the cookbook of one of the best food blogs around, Sprouted Kitchen. This recipe uses fresh mint, chocolate chips, whole-milk Greek yoghurt and brown rice syrup as the sweetener, and combines it all together to make frozen yoghurt. This is a rather healthy recipe that you dont need to feel bad about indulging in.
Its really creamy and super minty; a perfect ice cream for someone who loves mint! Youll definitely be able to taste that Greek yoghurt tang, as well, but the flavors all work quite well together.
I dont think this is a recipe that is going to please your children, as my mint-loving daughter didnt like it at all! This girl will, literally, immediately consume anything that is flavored with mint. But this frozen yoghurt? She didnt even get past the first bite! So save this recipe for the adults, Im sure that theyll enjoy it as much as I did!
I had a search on Sprouted Kitchens website for more ice cream recipes and found another one using Greek yoghurt and fresh chocolate chip cookie pieces. It looks so sinfully delicious and Im sure Ill be trying this one out next!
**Previous recipes from yoghurt week: Banana Bread Macaroni & Cheese
Fresh Mint & Chocolate Chip Frozen Greek Yoghurt
Adapted from Sprouted Kitchen cookbook & 101 Cookbooks
Makes about 1 litre
Ingredients
1 cup fresh mint leaves
1 cup (240 ml) heavy cream
1/2 cup plus 2 tablespoons (130 ml) brown rice syrup
Scant 1/2 teaspoon peppermint extract
2 cups (480 ml) whole-milk Greek yogurt
2 ounces good quality dark chocolate, finely chopped
Method
Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.
Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.
Churn the yogurt mixture in an ice cream maker, following the manufacturers instructions. When the yogurt if finished churning, stir in the chocolate. Serve immediately for a soft-serve like consistency, or transfer to an air-tight container and store in the freezer.
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