We’ve all got skills.
Jake’s really good at folding the fitted sheet. And that, my friends, is a serious skill. Whenever I “fold it”, I’m really just tumbling it into a ball. Sometimes I even put that tumbly ball into a pillow case to hide it.
I’m pretty good at scooping ice cream. Not to say that takes any skill at all. What I mean is that, I’m good at eating ice cream. But those are sister skills, right?
And this stuff scooped like a dream. (Especially after dinner when we’re watching The Office or Law and Order or something.) It just firms up the perfect amount in the freezer. It also has a tangy taste that is just like a little tart reminder that while you’re enjoying ice cream, you aren’t enjoying heavy cream.
Oh, and you should totally make the cookie dough mix-ins. They are g00-00d. And they stay nice and chewy while frozen, which is their only job besides being delicious.
Chocolate Frozen Yogurt
Recipe from Allrecipes
- 3/4 cup sugar
- 2 t cornstarch
- 1 (12 oz) can evaporated milk
- 1 T cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1 cup low fat yogurt (I used vanilla)
- 1 t vanilla extract
- chocolate chip cookie dough pieces, recipe below
- Stir together the sugar, cornstarch, evaporated milk, cocoa powder, and chocolate chips in a saucepan over medium heat. Cook, stirring constantly, until chocolate is melted and mixture is thickened.
- Remove from heat and vigorously whisk in the yogurt and vanilla. Refrigerate until chilled. Freeze in your ice cream maker according to the manufacturer’s instruction.
- Fold the cookie dough pieces into the churned frozen yogurt as you remove it from the machine. Freeze for 2 hours or until firmed up.
My favorite blizzard yogurt-ified.
Cookie Dough Mix-Ins
Recipe from The Perfect Scoop
- 5 T unsalted butter, melted
- pinch of salt
- 1/3 cup packed light brown sugar
- 1/4 cup flour
- 1/2 t vanilla extract
- 3/4 cup semisweet chocolate chips, or chunks*
- In a medium bowl, stir together the butter, salt, and sugar until smooth. Stir in the flour, vanilla, and chocolate chips.
- Pour the “dough” onto wax paper or plastic wrap and cover with more paper/plastic wrap. Pat into a round about 1/2 inch thick, and chill until firm.
- Once chilled unwrap and chop the dough into bite-sized pieces, then store the pieces in the freezer until ready to use.