I am a froyo lover. I ate froyo all throughout the winter and I am definitely not stopping now that the sun is coming out.
I remember growing up when the froyo craze first started in my area, around like 2008 I wanna say??—and I was obsessssssed. I am a big proponent for the froyo craze coming back, why did it ever start to fade away?
It’s the best sweet treat. It’s tart and delicious (when made right). A lot of froyos out there are just soft serve & ice cream undercover, but I like a true froyo, where you can taste the cultures and the tart and it feels more refreshing than it does heavy. On the scale of sorbet to french ice cream, froyo should be directly next to sorbet in my opinion. Light, airy, fresh, but still deliciously creamy.
I have been on a kick of making frozen yogurt at home a lot, I just use my attachment ice cream maker that goes on my kitchen aid. I also have a creami & that works too (I’ll provide instructions for both). Plain tart is always my go-to flavor, I mean you really can’t go wrong, but I have been having soooo much fun using seasonal fruits to create more fun flavors, and I promise you this series will continue all year long!!!! Last week I made strawberry&rhubarb, and this week I present to you:
Triple Berries & Cream Frozen Yogurt
It is so fresh, so light, so tart yet creamy. It tastes like dipping peak season berries into a big bowl of vanilla bean whipped cream—which was my favorite dessert growing up. So combining berries & cream + froyo as one just made sense.
PS: I use all A2 organic & regenerative dairy!! Which is sooo nice because it just makes it that much better, easily digestible, and more delicious in my opinion.
Let’s get intoooo it….
Triple Berries & Cream Frozen Yogurt
Ingredients
