Strawberry Rhubarb Frozen Yogurt

If I had to pick just one of my slightly unhealthy food weaknesses to share with you, it would be ice cream.

I blame my grandfather. His freezer is stocked with at least two quarts of the stuff at all times. As a kid, I knew a cone would usually be involved in every visit. Though, unlike my grandfather, I actually enjoy all kinds of flavors – not just chocolate. And at some point, I convinced myself if I sometimes opted for frozen yogurt. Instead, it would actually be a healthy choice.

In some cases, perhaps that’s true. But much of the frozen yogurt in stores is still loaded with sugar, unfortunately. Even worse, most times, it’s not even actually sugar, but high fructose corn syrup. Or, there are just a ton of undecipherable ingredients listed on the package, as is the case with most processed food. Try finding an ice cream or frozen yogurt made up of just the ingredients you’d expect (or want) to find. Good luck, because there are very few.

When summer comes, I’m much more apt to make my own. With fresh produce, it’s fun to make interesting combinations. One of my favorites is steeping mint leaves in my yogurt or cream then adding in chocolate. And more importantly, I know exactly what I’m eating.

When I moved out of my parents’ house, I took this ice cream maker someone had gifted our family years ago. It remained largely unused, but I insisted on saving it anyway. I really don’t like collecting appliances with just one use, but this one is the exception. I see them at yard sales all the time for a few bucks.

On the other hand, it’s not too difficult to make your own frozen confection without one. Pastry chef and cookbook author David Lebovitz outlines a stir and freeze method here, and The Kitchn has an additional idea here. It’s really pretty accessible. It just takes a bit of stirring or creativity.

This simple mix of yogurt and sweetener can be the frozen base for any combination of ingredients. Here, I fold in the strawberry rhubarb compote, and it couldn’t be much simpler. Do you have a favorite kind of ice cream or frozen yogurt you like to make? Share your ideas.

Strawberry Rhubarb Frozen Yogurt

Prep Time: 30 minutes

Yield: 2 pints/1 quart

Use this sweetened yogurt base for your favorite frozen combinations.

Ingredients

1-quart yogurt (keep in mind that the variety, fat content, and style, such as Greek, will impact the end flavor. In other words, use what you already enjoy)
1/2 cup sugar
1/4 cup honey
1 batch of strawberry rhubarb compote

Instructions

Make the strawberry rhubarb compote and let cool.
Drain off some of the liquid from the compote and save it for another use.
In a bowl, combine the yogurt, sugar, and honey. You can use more, less, or other sweeteners altogether if you’d like.
Add the yogurt to the frozen drum of your maker – if using a maker – and let run for about 20-25 minutes, until thick. If not using, you might want to add the compote at this point depending on the directions of your preferred method.
When the yogurt is thickened, fold in the compote.
Let freeze for as long as you like. If you want a soft serve and are going to be eating right away, you probably don’t need to freeze at all. For a harder consistency, transfer to a storage container and let freeze for at least an hour.

Notes

When storing homemade ice cream, it’s important to cover the top with plastic wrap in order to keep it fresh – even when stored in a sealed container.