Strawberry Frozen Yogurt
Oh my goodness. Yes, yes, yes! I am all about strawberry flavoured frozen desserts. They make me feel like a baby (no surprises there, since I was obsessed with strawberries as a child), and this recipe achieves that as soon as it hits your lips! The strawberry flavour is off-the-charts!
This is a simple recipe, with no fickelty straining of strawberry juice, nor ice-cream machines required. Just enough foresight for the freezer to do it's job. The perfect way to highlight the season's best.
START THIS RECIPE A DAY BEFORE SERVING
- 1/2 cup (125g) castor sugar
- 1/2 cup (125g) water
- 250g punnet strawberries, green tops removed
- 200g coconut yogurt
- 1 tsp vanilla
- 45g aquafaba juice (from a tin of unsalted chickpeas)
- In a small saucepan, combine the water and sugar over low heat. Once the sugar has dissolved, bring to a boil, then reduce to simmer for 5 minutes without stirring. The mixture will reduce, thicken and become quite syrupy. Take off the heat and refrigerate until cold.
- Blend the strawberries, yogurt and vanilla together in a high-powered blender until smooth. With the motor running on low, add the cooled sugar syrup in a thin stream. Pour the mixture into a container, cover and freeze overnight.
- In the morning, beat the aquafaba with electric beaters until light and fluffy (soft peaks is fine, you're just wanting to create some air bubbles).
- Take the frozen mixture out of the freezer and break up with a fork. Pop in the blender once more (or a food processor) and push down towards the blades, blending until smooth. Add the ice-cream in with the aquafaba and fold with a spatula to combine. Transfer the mixture back to the container, cover & freeze until ready to serve (at least 3). From here on, the mixture won't set hard - but should be scoop-able right form the freezer.