It’s August in North America, and I’m about six months pregnant. There’s some rule- I’m sure of it- that I’m entitled to a milkshake every day. While there are plenty of trips to Dairy Queen, Ritas and Yoder’s Country Store, I find that most days the following concoction will suffice:
- 1/2 cup plain or vanilla yogurt (I like Stonyfield Organic because it’s less sweet and has no chemical taste)
- Sweetener of your choice
No ice cream maker needed! Mix the sweetener and yogurt together in a coffee mug to taste, plus whatever additions sound good to you- cocoa, cinnamon, vanilla, mint, honey, fruit, instant coffee, Ovaltine… and put it in the freezer. Every half hour or so, stir it up. For us, if we make this up before dinner, it has reached ice cream consistency by Eli’s bedtime. (About 1 1/2 hours) We actually own an ice cream maker, but prefer this method for daily use because you have to make so much with the ice cream maker, and 2nd day homemade frozen yogurt is pretty awful.
Then, we mix about equal parts skim milk to frozen yogurt, stir, and yippee! I satisfy a craving, and consume a necessary serving of dairy- two birds, one stone! One recent week, Dan and I went through two large tubs- that’s four pounds- of yogurt, mostly due to this recipe.
(I usually make a bigger serving than this, but someone pilfered some of the yogurt while in the freezing process. Punk.)
