- 3 cups Greek Yogurt. I used Greek Gods Plain Yogurt
- 1/4 cup agave nectar
- 1/4 cup sugar (I used sugar in the raw)
- 1 tsp vanilla extract
I have been DYING to make ice cream all summer! I went on a quest the past few days to find the perfect ice cream recipe. When I finally found one I wanted to make, it was way too complicated for my liking today. I decided to look for some frozen yogurt recipes instead. Low and behold, I stumbled across a rival recipe of Pinkberry’s Frozen Yogurt. We don’t have Pinkberry here in Utah, but it is by far the best fro yo there is. (In my opinion). I changed the recipe up a bit for my liking. It took about 5 min to mix. It was so EASY! I think this tastes a little better than Pinkberry…dare I say. Pinkberry, you’ve got nothin’ on this recipe! I don’t know if I’ll ever make regular ice cream after making this! Here are the ingredients I used for the Pinkberry Frozen Yogurt
Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved.
Here is the mixture before freezing.
Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
Optional: The original recipe calls for 3/4 cup sugar. I used agave and sugar in the raw instead. I suppose you can use all agave as well.
This is the ice cream maker I use.
Click the picture for the best deal.
Recipe adapted from 101 cookbooks