You are just 4 ingredients away from falling in love with my new favorite frozen treat— homemade frozen yogurt with roasted strawberries and vanilla bean.
If you haven’t yet jumped on the roasted strawberry bandwagon, you need to fix that now. Because as much as I love, love, love fresh and in-season strawberries, I think I love roasted strawberries more.
And blending them up into frozen yogurt? Why didn’t I jump on that bandwagon sooner?
I’m sure the combination of roasted strawberries and vanilla bean would be fantastic in a traditional ice cream, but I may never know because this frozen yogurt is all I’ll ever need. It’s so easy! There’s no need to temper eggs or make a custard, just throw it all in a blender and give it a whirl before freezing it in an ice cream machine.
And I love the combination of the sweet roasted fruit and tangy yogurt, they go so well together. This will definitely be on repeat recipe many, many times this summer.
baking tip:How to hull strawberries
I’m the worst at hulling strawberries (to hull means to remove the stem and leaves). I just take a knife and chop the whole top of the strawberry off, wasting so much precious fruit. But there’s a better way! Here are a few ways you can better hull strawberries:
>> With a vegetable peeler
>> With a knife
>> With a straw
Roasted Strawberry Vanilla Bean Frozen Yogurt
- 1 lb (455 grams) strawberries, hulled and sliced
- 1 cup (200 grams) granulated sugar
- 1 vanilla bean, sliced open lengthwise
- 1 1/2 cup (340 grams) plain greek or regular yogurt
- Preheat oven to 375 degrees F.
- In a 9x13-inch baking dish, toss together the sliced strawberries and sugar. Use a sharp knife to scrape the vanilla beans from the pod and add to the mixture along with the pod. Roast until juices are bubbling and berries are slumped, about 15-20 minutes. Remove from the oven and let cool to room temperature.
- Blend the roasted strawberries (and all of their juices) and yogurt in a blender or food processor until smooth. Chill mixture completely in the fridge, about 2 hours.
- Freeze in an ice cream machine according to manufacturer's instructions. Transfer to a bowl or plastic container and let harden in the freezer for 1-2 hours before serving.
Have you tried this recipe?
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out The Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
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