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Matcha-Berry Frozen Yogurt
Berry froyo for one, made in a blender and topped with a crackly matcha magic shell. Cool, creamy, tart and done in 5 minutes.
👥 1 Servings⏱️ Prep & Cook: 5 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●spatula
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
Purée one 5.3-oz. container plain whole-milk Greek yogurt (reserve container), 1¼ cups frozen strawberries and/or raspberries (about 6 oz.), 2 Tbsp. heavy cream (if using), 2 Tbsp. sugar, and pinch of kosher salt in a blender, pushing down with a tamper or rubber spatula as needed (doing this will help the mixture blend well without getting soupy), until smooth but still quite firm (you want it to be the consistency of a very thick milkshake).
5.3-oz. container plain whole-milk Greek yogurt1¼ cups frozen strawberries and/or raspberries (about 6 oz.)1. heavy cream (optional)2 Tbsp. sugar2 TbspPinch of kosher salt
2
Scrape yogurt mixture back into reserved yogurt container or another freezer-safe container. Cover and freeze until firm to the touch, at least ⏱️ 30 minutes and up to ⏱️ 2 hours (don’t go any longer or mixture will becomes too icy).
3
Just before serving, microwave 2 Tbsp. coarsely chopped white chocolate and 1 tsp. coconut oil in a small microwave-safe bowl until melted, about ⏱️ 45 seconds. Add ½ tsp. matcha and whisk until smooth; let cool (about ⏱️ 5 minutes).
. coarsely chopped white chocolate2 Tbsp. coconut oil1 tsp
4
Transfer frozen yogurt to a serving dish if desired and pour white chocolate mixture over. Let sit until a firm shell forms before eating.
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