No Churn Raspberry Frozen Yogurt Recipes
NO-CHURN RASPBERRY FROZEN YOGURT
No ice cream maker? No problem! This vibrant, three-ingredient frozen yogurt can be prepped well ahead of any summer get-together and doesn't need to be churned to get its smooth texture. Guests won't believe what little time was spent putting together this gorgeous dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 4
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, condensed milk, and yogurt until smooth; transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week.
- Lift mixture out of pan using plastic; cut into 1-inch pieces. Return to food processor and blend, scraping down sides as needed, until smooth, 1 to 2 minutes. Return to pan; freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries.
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- To make the frozen yogurt, add all of the frozen yogurt ingredients to a blender. Pulse just until combined. Set aside.
- Prepare the ice cream maker. Turn the ice cream maker on and pour the frozen yogurt mixture into the ice cream maker. Churn according to the manufacturer's instructions.
- While the frozen yogurt is churning, make the raspberry coulis. Add the raspberries and sweetener of choice to a small saucepan over medium heat, stirring occasionally until the raspberries have broken down into a liquid puree, about 5 minutes. Once the coulis is made, strain through a fine mesh strainer into a mixing bowl and place raspberry coulis in the refrigerator to cool.
- When the frozen yogurt starts to have a "soft serve" texture, it's done. Remove the mixer from the frozen yogurt. Using a wooden spoon, transfer 1/3 of the frozen yogurt to a freezer-safe container, then drizzle 1/3 of the cooled raspberry coulis over the ice cream, repeat by transferring another 1/3 of the frozen yogurt on top of that, then drizzle 1/3 of the raspberry coulis over the frozen yogurt, then repeat one last time transferring the final 1/3 of the ice cream on top of that, then drizzle the rest of the raspberry coulis over the top. Cover and place in the freezer for about 15 minutes then serve immediately. This frozen yogurt is best served a bit thicker than "soft serve" texture. If it's frozen longer than 15 minutes, make sure to remove it from the freezer and set it on the counter for at least 30 minutes before serving - it will not be as soft after fully frozen.
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- To make the frozen yogurt: add siggi's plain Icelandic skyr to blender first, then 4 cups of the frozen raspberries and the honey. Blend, using the tamper tool to push the contents down. Stop the blender every now and then and use a spatula to stir and scrape your mixture from the sides of the blender.
- Continue blending until smooth. Serve right away, if you like a soft serve. Otherwise, freeze for 1-2 hours.
- To make the raspberry sauce: add the remaining 1 cup of frozen raspberries to your blender with about 1/4 cup of water, adding more water if needed. Blend until smooth.
- Add raspberry mixture and icing sugar to a saucepan on medium heat, stirring frequently. Once all the icing sugar is dissolved and the mixture is heated through, remove from the stove and strain with a fine sieve to remove the seeds. Set aside and let cool until ready to serve.
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