Today’s recipe is brought to you by Faith of An Edible Mosaic. She and I have been friends for a couple years now and she is the best! In fact, for my wedding she even sent me some lovely foodie gifts! A DIY cheese kit and a vinegar pot. I’m going to be in cheese and homemade vinegar heaven! Faith’s blog is beautiful and she makes everything from lightened up classics, delicious sweets and even flavorful Middle Eastern fare. Also, her first cookbook is on Amazon for pre-order. You need to get yourself a copy of this…I know it’s going to me amazing!
Check out some of her amazing recipes:
Hello Nutmeg Nanny readers! I’m Faith and I blog at An Edible Mosaic. I’m thrilled to be part of Brandy’s Ice Cream Social event! I adore Brandy’s blog for her home-style recipes (they always remind me of my mom’s home-cooked meals), and her candid stories that go along with them. She was one of my very first blogger friends who I got to know in real life (countless phone chats count as real life, right? I know if we lived closer we’d be sharing iced coffee and kitchen experiments all the time though), and I will say she is just as sweet and genuine for real as she is on her blog. So, it is a pleasure for me to be here…thanks for having me, Brandy!
Straight from the food processor, this fro-yo has a soft-serve-like consistency.
When I was thinking about what kind of ice cream I wanted to contribute, at first I thought about a decadent treat like fresh cherry cheesecake, triple chocolate mocha, or caramel sweet potato pie (mmm, they all sound amazing!). But then I started thinking about what I would normally eat on a daily basis, and I decided to share something that can be whipped up and enjoyed any time an ice cream craving hits. My instant peach frozen yogurt is perfect for every day because a) it’s easy to make, and b) it’s healthy.
After freezing a couple hours this fro-yo is more like regular ice cream.
The flavor of this peach fro-yo is fantastic, with honey and vanilla pulling out the fruity/floral notes from the peach. You might be tempted to skip the salt, but don’t because it really helps to highlight flavor nuances and round out the overall flavor.
One of the things I love most about this recipe is that it’s super versatile; you can experiment with any fruit or flavorings you want. I keep the fruit and yogurt at about a 1:1 ratio, but you can play with the ratio a little to find out what you like best. A few of my other favorite fruits to use are blueberries, strawberries, mangos, and bananas. And I make a killer Pina Colada frozen yogurt: 2/3 cup frozen pineapple chunks, 2/3 cup Greek yogurt, 2 tablespoons unsweetened shredded coconut, 1/2 packet stevia (you can use any sweetener you like and add more or less to taste), 1/2 teaspoon pure vanilla extract, and 1 pinch sea salt…blend it up the same way that is described in the recipe below. It’s really refreshing with a delicious sweet/tart flavor mix, and the coconut balances it perfectly. And if you want to kick up the flavor even more, add 1/2 teaspoon lime zest!
The fun thing about this recipe is that no matter what your favorite frozen treat is (whether it’s soft-serve, regular ice cream, or somewhere in between like gelato), this frozen yogurt fits the bill. It can be eaten right from the processor if you like a light, fluffy, soft-serve-like texture, or you can transfer it to a freezer-safe container and freeze until it has a stiffer texture like ice cream (about 1 to 2 hours). If you freeze it longer than 2 hours, let it thaw at room temperature for about 20 minutes before serving…then it’s somewhere in the middle, like gelato.
With a consistency somewhere between soft-serve and regular ice cream, this fro-yo is more like gelato if you freeze it and then let it thaw at room temperature about 20 minutes before serving.
Instant Peach Frozen Yogurt
1 ripe peach, pitted, chopped, and frozen (about 2/3 cup)
2/3 cup Greek yogurt or strained yogurt
1 tablespoon honey (you can use any sweetener you like and add more or less to taste)
1/2 teaspoon pure vanilla extract
1 pinch sea salt
Source: An Edible Mosaic
Add all ingredients to a food processor and pulse a few times to break up the peaches. Turn the processor on and let it run until it forms a creamy consistency with a few smaller pieces of peach remaining (but be careful not to over-process or you’ll end up with soup), scraping down the sides of the bowl as necessary.
Serve immediately (soft-serve-style), or freeze for 1 to 2 hours until stiff (ice cream-style), or freeze 2 hours or more and then let it sit at room temperature for 20 minutes before eating (gelato-style).