Blame the hot summer weather, but I have been enjoying frozen treats lately, and using my creative energies to develop new and healthful recipes for me and my family to enjoy. Last week was dedicated to smoothie recipes, and this week I am transitioning to a whole series of decadent ice cream recipes. I have conducted a few experiments in the past, with strawberry swirl fro-yo, chocolate banana ice cream, and strawberry rhubarb ice cream, but this week, in this August heat, the ice cream making begins in earnest! I hope that you find some inspiration this week!
For those of you who do eat cultured dairy, this recipe takes full advantage of the creaminess of Neufchâtel cheese and homemade yogurt. It is as creamy and decadent as Ben and Jerry’s, but with a lot of extra nutrition, and a lot less of a sugar hit. For this recipe you will need:
2 cups strained homemade yogurt, or Greek-style store-bought yogurt (Needless to say, the homemade stuff tastes better, especially when it is made from grass-fed milk, as mine was. Thanks to Nick for picking up that special treat!)
4 ounces Neufchâtel or cream cheese
2 ½ cups sliced strawberries
1/3 cup honey
2 egg yolks
2 tsp vanilla
Place the yogurt and Neufchâtel into your food processor and blend until no chunks remain. Add in all of the remaining ingredients except for ½ cup of berries and blend until smooth. Add in the final ½ cup and pulse until they are in small chunks. Add the entire mixture to your ice cream maker and freeze according to manufacturer’s directions. Three hours in the freezer, and you should have a ridiculously creamy and delicious summer treat.
I am sharing this recipe at The Weekend Gourmet, Menu Plan Monday, Happy Homemaker Monday, Monday Mania, Mouthwatering Monday, Menu Monday, Show Me How, Delectable Tuesday, Mangia Monday, Tuesdays at the Table, Made From Scratch Tuesday, Totally Tasty Tuesday, Tuesday’s Tasty Tidbits, Tempt My Tummy Tuesday, Traditional Tuesdays, Gluten-Free Wednesday, Friday Food, the Sweet Treats Party, Sweet Tooth Friday, Friday Food, and the Hearth and Soul Blog Hop.