No Churn Peach Frozen Yogurt – only 5 simple ingredients stand between you and this ridiculously easy twist on frozen yogurt. The perfect treat for the summer heat.
These interesting times call for creative date ideas . Social distancing has “the Mr.” and I on our toes trying to find new, fun ways to be intentional about quality time.
This past weekend I treated him to an outdoor froyo picnic on our balcony and made this yummy No Churn Peach Frozen Yoghurt.
How to make no church frozen yogurt
The trick with no churn frozen desserts is you need heavy fat content to avoid ice crystallization. Staring with ingredients like heavy cream, sweetened condensed milk and rich and creamy yogurt all help to avoid that problem.
Since peaches are in season I used peach yogurt and made a peach puree to to flavor the froyo but you can use any fruit you like. I started by cooking down my frozen peaches with vanilla, cinnamon and salt and then blitzing the mix into a chunky puree.
In a separate chilled bowl I stirred the yogurt and sweetened condensed milk. . In a third bowl I beat the heavy cream with a hand mixer until I reached stiff peaks. Then I added the whip an and yogurt mixture together.
The final task is layering the puree and the creamy base on top of each other in a loaf pan until you run out. I then wrapped the pan with plastic wrap and stuck it in the freezer overnight.
And when you wake up you will have perfect froyo waiting on you. While this is not an endorsement for frozen yogurt for breakfast, I can’t say that I’m opposed to the idea. However, for us, it served as the perfect quarantine date treat.
No Churn Peach Frozen Yogurt
- 16 oz frozen peaches
- 3/4 teaspoon cinnamon divided
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 8oz tub peach or vanilla yogurt
- 1 14 oz can sweetened condensed milk
- 1 cup heavy whipping cream
- Chill 3 medium bowls and beaters in the freezer until ready to begin.
- In medium pot over medium-high heat, add peaches, ¼ teaspoon cinnamon, vanilla and salt, and cook for 15 minutes. Remove from heat and add peaches to a bowl to cool down, then place in the fridge. Once chilled add peaches to blender or food processor and pulse on low 6-7 times or until you achieve a chunky puree.
- In the second chilled bowl mix yogurt, sweetened condensed milk & ½ teaspoon of cinnamon & set aside.
- In the third chilled bowl blend heavy cream with a hand blender on high until you achieve stiff peaks. Fold in the whipped cream into the yoghurt mixture.
- In a loaf pan layer approximately ⅓ of peach puree followed by ⅓ of the cream mixture. Repeat until you top off with the final layer of the cream mixture. Wrap the loaf pan tightly with plastic wrap and freezer for 8 hours or overnight.