On Friday I made Gluten-free Cherry Crisps for Two. I knew I would want to enjoy ice cream with my warm, bubbly cherry crisp. I got an ice cream maker for my Birthday and have been itching to try it out.
I knew I wanted to make a vanilla-based ice cream plus chocolate to complement the cherry crisp because cherry and chocolate were made for each other. But I didn’t want the chocolate to be overpowering, so I settled on a chocolate ganache that is swirled into the vanilla.
Yogurt was my first choice as a way to keep this dessert a little more healthy. The yogurt has more protein than milk and cream, and healthy probiotics which cream and milk are lacking. Therefore, the frozen yogurt is more filling than is traditional ice cream.
There is absolutely no refined sugar in this ice cream! It is purely sweetened with honey, so it’s less likely to spike your blood sugar. This is my kind of dessert!
For the chocolate ganache I used full-fat coconut milk rather than whipping cream. Why?
I’m glad you asked.
Although my goal wasn’t a dairy-free ice cream, I was trying to get the most nutritional value out of my dessert. The coconut milk worked like a charm, and it lends healthier fats than a heavy whipping cream.
Vanilla Frozen Yogurt with Chocolate Swirl is amazingly satisfying. It is creamy, decadent, perfectly sweetened with a hint of tang, and laced with rich chocolate ganache. It is equally delicious served along with Gluten-Free Cherry Crisps for Two, or solo.
- 1 cup full-fat canned coconut milk (alternately you could use whipping cream)
- 2 tablespoons cocoa powder
- 3 tablespoons honey
- ¼ teaspoon salt
- For the frozen yogurt:
- 2 pounds or 48 ounces full-fat plain Greek yogurt
- ¼ teaspoon salt
- ¾ cup honey, or to taste
- Caviar from one vanilla bean, or 1 ½ teaspoons pure vanilla extract
- For the ganache:
- In a small sauce pot, over medium-high heat add all of the ingredients. Stir using a whisk to combine. Allow the mixture to come to a boil, immediately reduce to a simmer. Stir constantly for 10 minutes, or until the ganache has reduced by half. Be careful not to allow the ganache to come to a boil.
- Remove from the heat and transfer to a glass mason jar. Place in the refrigerator to chill for at least 2 hours.
- For the frozen yogurt base:
- Place all ingredients into a large mixing bowl and stir to combine. Cover and place in the refrigerator to chill for at least two hours. Also place into the freezer the container in which you plan to store the frozen yogurt, for at least 30 minutes so that it is nice and chilled (I used a bread pan).
- After the two mixtures have chilled for at least 2 hours, follow your ice cream maker instructions and place the yogurt mixture into the base of your ice cream maker. Allow to churn for 20 to 30 minutes, or until the ice cream is the consistency of soft serve.
- When you turn your ice cream maker on, remove the ganache from the refrigerator and allow it to come to room temperature. Alternately you could heat it in the microwave for a few seconds to soften the ganache, but do not heat it up past room temperature; otherwise it well melt the yogurt.
- Once the yogurt has reached the consistency of soft serve, spoon half of the frozen yogurt into the chilled storage container. Spoon a tablespoon or two of the chocolate ganache over the frozen yogurt. Use a butter knife to swirl the chocolate into the frozen yogurt. Spoon the remainder of the frozen yogurt and some more ganache. Using your butter knife, make more swirl patterns.
- Cover the frozen yogurt and place in the freezer for at least 6 hours.
- When you are ready to serve the frozen yogurt, allow it to sit out for at least 15 minutes to soften before scooping. Serve with the remainder of the ganache, melted on top of the frozen yogurt, if desired.
- Store in the freezer for up to 3 weeks.
Ganache swirl adapted from: Chocolate, Chocolate and More