Vanilla Bean Frozen Yogurt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I’ve been wanting to make some frozen yogurt for a whole, and normally vanilla is not the first flavor I run to. Give me chocolate, peanut butter, or fruity flavors first. I always put vanilla at the end of my list. But, since I had some vanilla beans to use from a bottle of my DIY vanilla that I had just used up, I thought it would be the perfect opportunity to make something with them. And, I’m still eating clean (and will be for pretty much ever), so I wanted to make a recipe I wouldn’t feel guilty about eating.
So I started Pinterest-ing and couldn’t find one recipe that I actually wanted to use. I either didn’t have all the ingredients, or it used a cup of sugar, which is a big no-no in the clean eating world. (and I’m totally okay with that!)
So, here’s where creating my own recipe comes in again. The biggest trick is to find a sweetener that will work in place of sugar and still sweeten it enough so everyone else likes it too.
There are many different sweeteners you can use in place of sugar. Honey, agave nectar, stevia, coconut sugar, etc. If you head to a grocery store, you will likely find something that will work. I’m not a huge fan of using ‘fake’ sugar like Splenda, since we’ve found out its not quite as good for you as they first made it out to be.
For this recipe, I used agave nectar. Why, you may ask? Well, most of the time, I use honey in place of sugar, but that’s mostly in baking, and if its not baked, I feel that whatever you make ends up tasting like honey, and that’s it. So agave nectar has a more mild taste and seems to mix in a little better to cold things. Many thanks to my friend Janelle for letting me borrow her food processor for extended periods of time. It just makes everything easier! (I really need to invest in one of my own soon)

Vanilla Bean Frozen Yogurt

1 cup milk (I used 1%, but I’m sure you could use almond, coconut, etc)
1/2 cup evaporated milk
18 oz plain Greek yogurt, nonfat
2 vanilla beans, split and seeded
1/2 tsp vanilla
Pinch of salt
2/3 cup agave nectar (more if you want it sweeter)

In a food processor, blender, or mixing bowl, blend all ingredients together. (how easy is that!)
Pour ingredients into the frozen canister of your I’ve cream maker and follow your I’ve cream makers directions.
Then put in freezable container and freezer for about 4 hours or until ready to serve.
Note: Once fully frozen, it is hard to scoop, since it is not like normal ice cream from the store. If using later, I suggest letting it sit out for a bit before scooping. Trust me, it will be less frustrating.

Disclaimer: This frozen yogurt is NOT as sweet as the stuff you buy from the store and it does have a slight Greek yogurt taste to it. You could use half regular yogurt if you wanted or use a flavored Greek yogurt like vanilla to give it a different flavor.

I paired this with my Black Bean Brownies and it was an amazing treat!

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