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 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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- Place all ingredients in your food processor. Process until smooth, stopping a few times to scrape out the sides and bottom of the food processor bowl. A few specks of raspberries will remain – that’s fine.
- Using a spatula, transfer the mixture into a square 8-inch pan. Cover with cling wrap, and freeze for 45 minutes.
- Remove the pan from the freezer. Use a spatula to stir the already-frozen edges into the still-soft center, then use a hand whisk to mix everything together until smooth.
- Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
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