Creamy Frozen Treats

I Scream For an Ice Cream Maker

Yeah, yeah, there are a lot of machines ganging up in our kitchens. Multi-cookers, air fryers, and now I am urging you into another— an ice cream churn, you say?

I designed my kitchen to be a sort of art classroom, like I remember in grade school. I have open shelving, with cubby holes loaded with equipment—always at the ready. My Cuisinart Ice Cream maker is now on active duty.

And fittingly I like to make my own Greek yogurt in my Instant Pot multi-cooker. The next logical progression is to make my own frozen yogurts—it’s that simple. Once you get the hang of it, there is about 30-45 minutes time to yield a quart of the best froyo you’ll ever taste!

And if you are more of an ice cream purist, you can exchange equal amounts of Greek style yogurt for the heavy cream and develop your own favorite treats

A great flaw in homemade frozen treats is their loss of creaminess after being frozen hard. Refreezing produces icy crystals with a grainy texture.
Eureka! I tested a couple of conditioners and an ice cream scoop for the solve.

FLAVORS

As I evolve this master class I noticed a choice can be made with half n half, heavy cream, and Greek yogurt. You can mix and match to achieve slightly different textures and sourness. What you want for continuity in any of these options is to top off the blender jar at the 4 cup level with whatever dairy or combinations of dairy you are using before churning.

Also, taste the blended results, before freezing. Adjust for a sweet forward flavor, as the frozen treat will taste less sweet to your taste buds. Below I have a variety of dairy percentages for you to enjoy as written. If you switch up the dairy and love or hate: please comment at the end. – B.H.

MANGO-LASSI
MINT-CHOCOLATE CHIP
TANGY LEMON WITH BLUEBERRIES
MAPLE WALNUT
FRUIT DU JOUR FROYO
BERRY CREAM-RUM
CHOCO-BANANA
- MOCHA-BANANA
GINGERBREAD
CREAMSICLE
CARDAMOM-WHISKEY
RUM RAISIN
BASE FOR ICE CREAM CHEESE — VANILLA
- ICE CREAM CHEESE — MOCHA
FRENCH TOAST – Yep, melt some froyo and use it straight up as the custard [link]
TOPPINGS:
- CHOCOLATE HARD SAUCE
  - BERRY SAUCE

Shopping for packaged frozen treats is not a pleasure when reading through the ingredients list. Commit to buying quality, scratch ingredients then make your own. It’s really not much of an effort and is a great hobby for kids.
For an occasional frozen treat I love my Cuisinart Ice Cream Maker, which churns out a quart in about 15 minutes. I tried the Ninja Creami machine and had no consistent results and do not recommend.
Once making a couple of froyos, your prep time will also be about 15 minutes.

For about a half-hour of hobby time with really good ingredients, you will have a grand treat. The flavors and textures and add-ins are endless.

Cuisinart Ice Cream Maker R: Oxo Good Grips Ice Cream Scoop

Two of my discovered ingredients to creamier hard-serve froyo: xanthan gum
and invert sugar. They induce a chemical change to during ice crystallization.
The third secret to creamy froyo is to get this ice cream scoop [above]. It will be a game changer, is it easily turns curls of froyo into a ball that more easily softens as you fill the bowl.

The basics to homemade are simple, but like baking, the measurements are important for getting the right texture.

OVERVIEW: To understand a little about frozen treats; the sweetness as the temperature drops falls way off. If you taste a smoothie that is just sweet enough, but then freeze it. Enjoying it frozen will lack serious sweetness balance. So when tasting the chilled mix before churning, you will need to amp the sweetness.

Master Class Overview

After making a goodly number of frozen dairy treats I noticed a variation of the amounts of dairy will yield different results. Here’s something for you and me to further explore.
Figure on a total of about 2 1/2 cups total of the following to make up the base recipe
100% heavy cream yields a premium ice cream texture [sweetened condensed milk included here]
100% Greek yogurt yields a creamy, but more tart balance
A mixture of heavy cream, half n half, whole milk, and/or yogurt will yield a variety of textures and flavors: have fun and mix them up, but remember to jot down your plan
Finally before you add to the churn, taste your concoction and decide if it has the right sweet and tart balance. Consider a TBS of lemon juice to perk up an overly creamy concoction. Two TBS of vodka, rum, or whiskey will add a nice bitter to the balance

To-Do List Check List for Frozen Yogurt

Freeze the ice cream churn for 18-24 hours in a level position
At least 2 hours before churning use a blender to thoroughly combine the recipe
Set up the churn and turn on the machine BEFORE pouring in the recipe!!
Add-Ins: about a cup of morsels, or nuts, add toward the last couple minutes of churning
After 15-20 minutes of churning, when in a firm soft serve consistency
- Better yet use an instant-read thermometer and the churning is done at 21ºF
Pour into a flat freezer-safe container for easier scooping and quicker freezing
Freeze for 4 + hours for hard, scoopable consistency
To serve, use microwave on high setting for 40 seconds, if still too hard, then in 20 second increments, just so the scoop can take thin curls of ice cream
It’s better to take long thin scoops so it will warm a bit and make a more creamy texture in the serving bowl

Mango-Lassi Smoothie and Frōyō

India has a passion for mango lassi, a chilled yogurt-mango smoothie, punched up with cardamom and lime.

What if we can have our Lassi and eat it, too? I did, let’s go.

To enjoy this as a lassi, just chill and blend the ingredients below, but skip the sugars. Puree, then taste and sweeten by the teaspoon with honey as a smoothie.

Because ice cream dulls the taste buds, the included sugars both help keep it creamy and make a sweet-tart balance.

For truly homemade I also make my own yogurt and grow my own mangos!

INGREDIENTS: If you can, grinding cardamom will yield the very best flavor [see photo/notes below]

MAKES 1 QUART

mangoes, peeled and diced – 1 1/2 cups, [2-3], [or frozen chunks]
Greek yogurt – 1 1/2 cups
heavy cream – 1/2 cup, [or half-n-half, or coconut cream]
sugar – 1/4 c, or to taste
invert sugar* – 1/4 c, [simple corn syrup; see below]
vanilla – 2 tsp
lime – 1, zest and juice
salt – 1/2 tsp
cardamom, ground – 1/2 tsp [see note below]
xanthan gum – 1/2 tsp
Optional add-ins: 2 TBS rum, or 1/2 tsp almond extract, and/or 1/2 tsp coconut extract
ADD-INS OR TOPPINGS: ground almonds or pistachios

* Invert sugar helps ice cream remain creamy morse so than all sugar in a recipe. The ice crystals that form after freezing are much smaller, resulting in a creamier texture. Light corn syrup, a pantry item, is also an invert sugar

Invert Sugar: Bring 2 cups sugar and 1 cup water + 1/2 TBS lemon juice to a simmer and stir occasionally until it reaches 234º which might take about 20 minutes—to simmer off water. Inverst sugar pours like molasses and should be stored in the pantry. Having a good thermometer is good kitchen science.

“Corn syrup” is likely made of high fructose corn syrup, so I make my own. I understand honey acts the same as invert sugar for minimizing ice formation, plus honey has distinct flavors to experiment with. Invert sugar has a neutral flavor.

INSTRUCTIONS:

Prepare your ice cream freezer so the bowl is frozen for at least 24 hours
Add all the ingredients to a high powered blender [Vitamix, Blendtec, Ninja] adjust recipe so there is 4 cups total in the blender jar and puree
Taste and balance for a sweet-forward balance
Place the blender jar in the fridge for at least 2 hours
Set up the ice cream maker, then with the freezer bowl spinning, slowly pour in the batter
The froyo should be good and thick in about 15-20 minutes—21º with instant read thermometer
Scoop into a shallow freezer safe container and freeze 4+ hours

Mint-Chocolate Chip Froyo

If you have the time blenderize the ingredients and refrigerate for a couple hours

Greek yogurt – 3 cups
invert sugar – 1/4 cup, [or light corn syrup or honey]
sugar – 2/3 cup
vanilla extract – 1 tsp
salt – 1/4 tsp
xanthan gum powder – 1/4 tsp
mint extract – 1/2 tsp
ADD-INS: chocolate – 1 cup, chopped [or chips, or try bittersweet, and other flavors]

Tangy Lemon Froyo

L: With blueberries R: With Chopped Ginger Snaps & Blackberry Sauce—Recipe Below

ONE QUART

Beautiful, like a very creamy sorbet.

Greek yogurt – 3 cups
half-n-half – 1/2 cup, or other creamy beverage
lemons – 2-3
- 1 TBS zest
- lemon juice – 1/4 cup
sugar – 1/3 cup
invert sugar – 1/4 cup [or honey]
salt – 1/4 tsp
xanthan gum powder – 1/4 tsp
vanilla extract – 1 tsp
rum – 2 TBS [optional]
ADD-IN OPTIONS: After churning, during last minute of churn add 1 cup
- Note: fruit needs to be quite small for proper texture. Blueberries are okay, but larger berries need to be chopped to about that size
  - berries – chopped
  - dates – minced
  - ginger snaps – chopped
  - toasted nuts – chopped

Puree, churn, and add any add-ins a couple minutes before final hardening

Maple Walnut Froyo

I dreamt a dream—this favorite of my childhood. New memories and a joy in every bite.

Greek yogurt – 2 1/2 cups
heavy cream – 1/2 cup
maple syrup – 3/4 cup
invert sugar – 3 TBS
salt – 1/2 tsp
vanilla extract – 2 tsp
rum – 2 TBS, [this is the “secret sauce!”
xanthan gum – 1/2 tsp
toasted walnuts – 1 cup @ 300º 8 minutes, chopped

*Toasting walnuts is vital for optimum yum*

Combine all except the walnuts in a blender and puree; refrigerate for at least 2 hours; churn for 15-20 minutes
A couple minutes before churning is complete, add the nuts

Fruit du Jour Froyo:

Here is a very dependable master recipe for berries or other fruit that need to be diced before churning. Large berries need to be uniformly minced [or pulsed gently in a food processor. However, if you add the fruit during the blender stage you will get an homogenized fruit froyo.

Greek yogurt – 1 1/2 cups
berries – 1 1/2 cups, diced [blueberries can be whole]
maple syrup – 2/3 cup
invert sugar – 1/4 cup [or honey or light corn syrup]
salt – 1/2 tsp
lemon zest – 1 TBS
xanthan gum – 1/2 tsp
ADD-INS: chopped nuts, and/or 2 TBS rum

Berry Cream-Rum

This perfection uses pureed berries and sweetened condensed milk as headliners. Rum adds as a great supporting actor. Also enjoy purees of any fruit. Add some chopped add-ins at the end. Sweetened condensed milk offers a strong “ice cream” texture, really spot on!

I substituted whiskey for the rum, and toasted pecans for a lovely ice cream

blueberries – 2 cups, frozen or fresh
sweetened condensed milk – 1 14 oz can
invert sugar – 2 TBS
Greek yogurt – 1/2 cup
salt – 1/2 tsp
xanthan gum – 1/2 tsp
vanilla – 2 tsp
rum – 2 TBS
ADD-INS: add in the last minute or so of churning
- oatmeal cookies – 1 cup, chopped
- nuts, 1 cup, toasted and chopped

Note: When pureeing use the measurement gradations on the side of the blender jar and add additional berries if needed to make 4 cups total of all pureed ingredients

Choco Banana Froyo

Served with Chocolate Hard Sauce and Spanish Peanuts

Here’s another reason to park your over-ripe bananas in the freezer. Very ripe bananas add body to frozen yogurt. Chocolate and bananas are froyo lovers!

INGREDIENTS: Note: when bananas defrost, there will be some banana liqueur that you will add to the blender

bananas – 2 medium, [9-12 oz], peeled, chunked, frozen
Greek yogurt – 2 cups, [or enough to yield 3 cups banana-yogurt mixture
cocoa powder – 1/4 cup
heavy cream – 1/4 cup, [or half-n-half, or full fat milk]
invert sugar – 1/4 up, [aka simple corn syrup]
honey – 2 TBS [or sugar, maple syrup]
xanthan gum – 1/2 tsp ensures a creamier frozen texture
salt – 1/2 tsp
vanilla extract – 2 tsp
rum – 2 TBS [optional, and desireable]
ADD-INS: when churning is almost done, while still running: add 1 cup chopped chocolate, or toasted walnuts

INSTRUCTIONS: To a blender bowl add the ingredients and puree. Refrigerate for at least 2 hours. Add to ice cream maker and churn 15-20 minutes. Pour in any add-ins and run a couple minutes to distribute. Freeze for at least 4 hours for hardened froyo.

Mocha Banana Froyo

Wowzer!

To the above ingredients add 2 TBS instant coffee.

For Add-In: consider 1 cup chopped chocolate covered espresso beans

Gingerbread Froyo with Pumpkin or Banana

I always wanted to create my own “cookie spice blend” and enjoy with in combos of desserts. This recipe does not disappoint, using either pumpkin or banana

Serendipity! I have canned pumpkin, instead of bananas

*Note how this scoop takes thin curls that will allow the froyo to soften on its way to the bowl*

Ginger snaps for add-ins R: Very tasty out of the churn!

INGREDIENTS:

Greek yogurt – 1 1/2 c
pumpkin purée – 1 1/2c, [or frozen banana chunks]
molasses – 1 TBS
brown sugar – 1/3 cup
invert sugar – 1/3 cup [or simple corn syrup or honey]
ginger, grated – 1 TBS
powdered ginger – 1 tsp
cinnamon – 1/2 tsp
nutmeg – 1/8 t
allspice – 1/8 t
black pepper – 1/8 t
xanthan gum – 1/2 t
salt – 1/4 tsp
vanilla – 1 tsp
rum – 2 TBS
ADD-IN OPTIONS:
candied ginger, 1⁄3 cup, finely chopped
toasted, chopped nuts – up to a cup

INSTRUCTIONS: Combine all but the add-ins to a blender. Taste and adjust as needed for spiciness and sweet forward. Refrigerate for a couple hours or longer, then churn.

Creamsicle: Orange You Special

This is a hybrid sorbet-froyo. Sorbets are dairy-less, but with Greek yogurt it’s more of like an Orange-Julius Fro-bet, with a luscious creamy mouthfeel.

INGREDIENTS:

Greek yogurt – 1 1/2 cups
orange juice – 1 1/2 cups
orange zest – 1 TBS
sugar – 1/4 cup
invert sugar – 1/4 cup [or simple syrup]
lemon juice – 1 TBS
malted milk powder – 1/4 cup [optional]
salt – 1/2 tsp
xanthan gum – 1/2 tsp
rum – 2 TBS [optional]
ADD-INS: minced dates – 1/4 cup
toasted nuts – 1 cup, chopped

INSTRUCTIONS: Combine all the ingredients, except the add-ins to a blender and puree. Taste and adjust for a sweet forward taste. Be sure to add lemon juice and taste to yield an almost lemonade sweet-tart balance.

Cardamom-Whiskey Ice Cream

Since starting this hobby my antennae are aimed on all things ice creamy-frozen yogurty. I came across this recipe due to my love of cardamom. It’s got this unique flavor—peppery-anise—is about as close as I can describe. I buy the seed pods and crack them open like pistachios, but you will need a mortar and pestle or a mallet. They yield tiny little seeds that are best awakened when poached in liquid and left to steep for a few hours. Then strain off the contents through a fine mesh strainer pressing the seeds with a spatula. Discard the seeds and pods. This liquid is your cardamom flavor bomb.

INGREDIENTS: Note, for this trial, which resulted in premium ice cream, I used mostly heavy cream. Next trial I will use a 50-50 balance of Greek yogurt and heavy cream. You can adjust this yourself with the understanding that the more heavy cream the more like premium ice cream.

All my listed ice cream and froyo recipes are made to have a final measurement of 4 cups as marked on the blender jar. Add everything except the cream and xanthan gum to the blender and spin it for a few seconds, then add the heavy cream or Greek yogurt to make 4 cups.

heavy cream – 1/2 cup
cardamom pods – 12, cracked
1/2 cup Greek yogurt
sweetened condensed milk – 14 oz can, [chilled]
sea salt – 1/2 tsp
vanilla – 2 tsp
whiskey – 2 TBS
heavy cream – approximately 2 1/2 cups [as the last step, fill to 4 cup mark listed on blender jar]
xanthan gum – 1/2 tsp [opt., aids in creaminess]
ADD-INS: Always fun to add a chunky texture. Figure on 1 cup
- Consider toasted, chopped nuts>walnuts or almonds
- Chopped biscotti [or other crisp cookie, ginger snaps, chocolate chip]

INSTRUCTIONS: This is a churned ice cream. Be sure to have the churn in the freezer for 24 hours

In a small pot bring cream and cardamom to a bare simmer, then let steep for an hour or even overnight. Keep chilled.
Pick out the cardamom seeds and place in a mortar and press and grind a little. Place these and the cream it was simmered in into a fine mesh sieve and press into the blender jar
Add the yogurt, sweetened condensed milk, salt, vanilla, whiskey and pulse a few times
Add enough heavy cream to fill to the 4 cup marker on the jar
Blend until smooth, while the blender is running add the xanthan gum
Taste and adjust for sweetness [I did not need any for this recipe]
Add to the ice cream maker and churn until temperature reaches 21ºF or has the consistency of stiff soft serve.
Add chopped nuts or cookies and churn until blended
Scoop into a shallow container and freeze for 4 or more hours for hard ice cream texture

Rum Raisin

This is an adult flavor with some serious rum! You need to soak the raisins in the rum for 24 hours, plan ahead

raisins – 1 cup
rum – 1/2 cup

Greek yogurt – 1 cup
sweetened condensed milk – 14 oz can, [chilled]
sea salt – 1/2 tsp
cinnamon – 1/4 tsp
vanilla – 2 tsp
almond extract – 1/2 tsp [opt.]
xanthan gum – 1/2 tsp [opt., aids in creaminess]
heavy cream – 1 cup
whole milk [as the last step, fill to 4 cup mark listed on blender jar]about 1 cup

To a hi-speed blender add the yogurt, sweetened condensed milk, salt, cinnamon, vanilla, almond extract, xanthan gum, and heavy cream and puree
Add additional whole milk if needed to fill to the 4 cup measure on the blender jar
Puree again and refrigerate for at least 2 hours
Churn until it reaches 21ºF [or it looks like thick soft-serve texture
Scrape in the rum-soaked raisins and churn a minute or so
Scrape into a freezer safe tray and seal; freeze for at least 4-6 hours if you want to serve as scoopable ice cream

Ice Cream Cheese — Vanilla And Mocha — Cheater’s Premium Ice Cream

A TALE OF TWO ICE CREAMS – I am a believer in the following. You can make a premium vanilla and mocha [instant coffee + cocoa powder] and almost any flavor combination with other fruit and nut add-ins. This is where I will be experimenting for a good while. I don’t think I ever tasted a more mocha treat than below!

I came across this recipe and gave it a test. A winner!—professionally creamy with back of the throat vanilla notes. The use of cornstarch lightens the heavy cream load and the cream cheese offers a back-of-the-throat creaminess that will fool us all.

Use this as your base to any ice cream flavors.

INGREDIENTS:

heavy cream – 1 ¼ cups [divided]
cornstarch – 4 tsp
cream cheese – 3 TBS
whole milk – 3 cups [or full fat plant milk]
sugar – 1/2-3/4 cups [to taste]
sea salt – 1/2 tsp
invert sugar – 2 TBS [aka light corn syrup]
xanthan gum – 1/2 tsp [opt] minimizes ice crystals
whisky – 2 TBS, [or rum] or [2 tsp vanilla extract]

INSTRUCTIONS: I’ve been using an instant read thermometer and chilling base to 21º before emptying into a freezer safe container

In a small pot stir together 1/4 cup of heavy cream and the cornstarch
Bring to a simmer while stirring until slightly thickened
To the bowl of a blender add the cream cheese and pour the warmed cream mixture over the cream cheese
Combine all the remaining ingredients [except the add-ins] to the jar and blend thoroughly
Refrigerate until completely chilled
Adjust for sweetness, and add to your ice cream maker
Add the Add-Ins about a minute before the final churn
Freeze for at least 6 hours for hard ice cream

Ice Cream Cheese – Mocha

I’m at a loss for description on this. You will know mocha when you make this.

To the ingredients above—add 2 TBS each instant coffee or espresso granules, and unsweetened cocoa powder. For Add-Ins: consider 1 cup of mini chocolate niblets, or chopped toll house cookies, or chopped chocolate-covered espresso beans [I tested with great success using 2 packets of Starbucks Via Instant Pike’s Place coffee for the instant coffee, and Hershey’s 100% Cocoa Powder to complete the mocha magic]

TOPPINGS:

For a little extra “entertainment” make a hard sauce—it’s spoonable, and magically hardens when drizzled, a great children’s crafting moment

Chocolate Hard Sauce: In a microwave safe bowl

semisweet chocolate chips – 2 cups [or try other chips]
coconut oil – 2/3 cup, [or avocado oil]

Combine and microwave in 30-second intervals, stirring each time, until mixture is smooth about 2 minutes. Store in pantry [not the fridge], Spoon ribbons of sauce on top and watch it harden!

BERRY SAUCE – My permaculture suburban plot offers me so much fruit. Here’s a great way to romance them and your frozen treats!

L: Blackberry Sauce R: Strawberry Sauce

In a saucepan add 2 or more cups of fruit, a good pinch of salt, a 1/4 cup water and simmer until it comes just to the boil. Add in 2 or more TBS of sweetener—to taste. Mix 2 tsp cornstarch with 2 tsp water and while stirring the fruit, drizzle in the thickener.

If using seedy fruit, like blackberries, pour into a fine sieve and press out the sauce, compost the seed mixture. Refrigerate.

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Creamy Frozen Treats