The Splendid Scoop, written by my friend Jessica Espinoza from Delicious Obsessions has gotten a lot of attention with my fellow GAPSters and has really sparked my creativity for making ice cream! I am now thinking about all the different kinds of ice creams over the years that have been my favorites, and realizing just how easy it would be to convert those into healthier versions. And not only ice cream, but frozen yogurt. Just think: “Probiotic” ice cream!
Today I have a recipe to share with you from one of my newsletter subscribers, Claire Saxon. Thank you Claire for giving me permission to share here on the blog!
I have already made this recipe twice, it is delicious. It is a wonderful tropical flavored version of frozen yogurt that I'm sure you will love! I especially love that it has so many chunkiness to it!
This post includes affiliate links to Tropical Traditions and to Amazon.com. If you are brand new customer at Tropical Traditions and order after clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil [affiliate link], and I will receive a discount coupon for referring you. Thank you for thinking of me!
Claire shared that she has a 2-quart Cuisinart automatic ice cream maker, so this recipe will need to be adjusted if your ice cream maker holds less than 2 quarts.
I have provided the breakdowns for 2 quart, 1-1/2 quart and 1 quart ice cream makers.
Also, Claire wanted me to be sure to tell you to please adjust the recipe according to your likes, and keep in mind just how much end-product you expect to make or want to have.
I made the first batch of this yogurt one night after I got home from work. I made the second batch this morning, and my adjustments were to use all whole fat yogurt, mashed banana, honey [affiliate link] to taste and some vanilla [affiliate link] extract. This was a wonderful blend of flavors, and I just love the chunky texture of this ice cream.
Matt and I had a dish each. I like to serve our ice cream in our tulip sundae dishes you see in the top image, because it looks like you are getting a big serving. The cup itself holds just about 4 ounces, and maybe another ounce or two when you pile it real high.
I measured out the rest into half cup portions and put them in the freezer for snacks or dessert.
NOTE: This is Claire's recipe exactly, but if you are very strict on GAPS, remember that you should make your own full fat yogurt using whole raw milk and ferment for 24 hours. You can make “Greek” yogurt by straining the yogurt to remove some of the extra liquid. Review this post from my friend Patty at Loving Our Guts: GAPS Basics – How to Make GAPS Yogurt.
Coconut Pineapple-Orange Frozen Yogurt
Ingredients for 2 quart ice cream maker:
- 2 c. Plain Fat-Free Greek Yogurt
- 3 c. Plain Greek Whole Milk Yogurt
- 1 c. Organic Unsweetened Flake Coconut*
- 3 Mandarin Oranges (remove outside skin and seeds, thinly slice the sections)
- 1 c. Crushed Pineapple in 100% Pineapple Juice (drained)
Ingredients for 1-1/2 quart ice cream maker:
- 1-1/2 c. Plain Fat-Free Greek Yogurt
- 2-1/4 c. Plain Greek Whole Milk Yogurt
- 3/4 c. Organic Unsweetened Flake Coconut*
- 2 Mandarin Oranges (remove outside skin and seeds, thinly slice the sections)
- 3/4 c. Crushed Pineapple in 100% Pineapple Juice (drained)
Ingredients for 1 quart ice cream maker:
- 1 c. Plain Fat-Free Greek Yogurt
- 1-1/2 c. Plain Greek Whole Milk Yogurt
- 1/2 c. Organic Unsweetened Flake Coconut*
- 1 Mandarin Oranges (remove outside skin and seeds, thinly slice the sections)
- 1/2 c. Crushed Pineapple in 100% Pineapple Juice (drained)
- Stir all ingredients together in a large bowl.
- Turn on your ice cream maker.
- Pour mix into the chilled cylinder.
- Allow to process until frozen yogurt is firm which will take at least 25 minutes.