I think it’s pretty clear at this point, that, around here, I’m a pretty big fan of sweets. Sometimes though, I just want to hit the reset button (ever so slightly) and grab something a little healthier. I mean, I still want to eat chocolate, I haven completely fallen off the wagon. But something on a smaller scale that I can switch out pretty easily as a healthier option for those sweet treats that are my usual go-tos. Like froyo instead of ice cream.
So, I partnered with ALOHA, a totally vegan line of whole food powders and superfood chocolate (!!!), to put together 3 frozen yogurt flavors that I can keep on hand whenever I need a little pick me up. We also made some homemade waffle cones and bowls to go with them because…why not?
We used some of ALOHA’s Daily Good Greens powders for each froyo flavor (chocolate, berry, banana), so each serving is packed with fruits and veggies. And tastes awesome without a ton of extra ingredients.
Here’s the limited ingredient froyo recipe…
Homemade Frozen Yogurt
– 2 cups vanilla yogurt
– 1 1/3 cups coconut milk
– 1/2 cup cane sugar
– 2 tbsp corn starch
– 1/4 tsp salt
Then choose one of the following…
For chocolate froyo: ALOHA Chocolate Blend Powder + 2 tbsp cocoa powder
For berry froyo: ALOHA Berry Blend Powder + 3 tbsp berry preserves
For banana froyo: ALOHA Daily Good Greens Powder + 1 ripe banana (mashed)
ice cream maker // 2 quart sauce pan // freezer-safe containers // whisk // spatula // bowl (for an ice bath) // thermometer
Prepare an ice bath in a large bowl.
Then, combine 3 tbsp of the coconut milk with the corn starch in a small bowl. Mix and set aside.
Combine the rest of the coconut milk with the sugar and salt in the sauce pan. Cook on medium-low heat and simmer for 7 minutes, stirring with a whisk.
Reduce the heat to low and, while stirring, add the corn starch mixture. Then, return the heat to medium-low and cook for another 5 minutes, stirring constantly. Remove the pan from the heat and whisk in the yogurt and add-ins.
Submerge the sauce pan into the ice bath and keep stirring to cool.
Once the mixture cools to 45 degrees Fahrenheit, turn on the ice cream maker, and add the yogurt mixture. Churn for about 35 minutes. Once the frozen yogurt reaches a soft taffy-like texture and starts pulling away from the sides of the freezer bowl, it’s ready.
Stop the machine and scoop the yogurt into the containers. Freeze overnight.
And here’s the recipe for the waffle cone and/or bowl batter…
Waffle Cones Recipe
– 1 cup all-purpose flour, sifted
– 3/4 cup sugar
– 1/3 cup cream
– 2 eggs
– 4 tbsp butter, melted and cooled
– 1 tsp vanilla
– 1/4 tsp salt
– cooking spray
Pre-heat your waffle iron.
Whisk the butter, sugar, and salt until the mixture is light and fluffy. Add the cream, eggs and vanilla. Whisk to combine. Add the flour. Combine with the whisk without over-mixing.
Coat the waffle iron with cooking spray and spoon the batter into the middle of the iron.
When the waffle is done, remove immediately and shape while warm. To get a cone, use a cone roller and hold the waffle in place until it cools. To get a waffle bowl, drape the waffle over an inverted cup and hold the sides down until it cools.
Add a small brick or two of ALOHA Superfood Chocolate to each bowl for an extra decadent treat. Or use a vegetable peeler to shave the long side of one of the chocolate bars on top of your froyo instead.
Recipe by Linda Jednaszewski
Photography and styling by Brittni Mehlhoff
Think you’ll try this frozen yogurt treat? Or maybe the waffle cones?
This post is in partnership with ALOHA. Thank you for supporting the brands that help keep Paper & Stitch running.