Mr. Yakityak’s Coffee Frozen Yogurt
We gave up on trying to make this super healthy. It’s probably healthier than ice cream in that it is lower calorie and higher in protein, but don’t kid yourself… it’s still high in sugar and fat. It’s just not possible to make it lower in sugar and fat without making it turn out like a sour block of ice.
Ingredients
- 2 cups whole milk yogurt (not Greek)
- ⅓ cup heavy cream
- ¼ cup sugar
- ¼ cup honey
- 2 tblsp instant coffee or espresso powder
- 1 ½ tblsp Kahlua liqueur
- 1 tsp vanilla extract
- ½ cup chopped dark chocolate (70% cacao)
- ½ cup sliced almonds
Method
Dissolve coffee: Dissolve 2 tablespoons instant coffee or espresso powder in 1 ½ tablespoons kahlua and 1 tsp vanilla extract until no granules remain. Set aside.
Make the base: In a bowl, whisk together 2 cups whole milk yogurt, ⅓ cup heavy cream, ¼ cup sugar, and ¼ cup honey until the sugar is fully dissolved, about 2 minutes. You can gently warm the cream with the sugar first (but do not boil) to help it dissolve faster, then cool before adding to the yogurt.
Combine: Whisk the coffee mixture into the yogurt base until fully uniform. Taste - it should be noticeably sweet and a little stronger in flavor than you want in the final product as both sweetness and flavor dull when frozen.
Chill the base: Cover and refrigerate the mixture for at least 1 hour, or up to overnight. A cold base churns better and produces smaller ice crystals.
Churn in an ice cream maker: Churn 20-25 minutes until thick and creamy, adding in the chocolate chips near the end. Then transfer to a freezer container.