Who knew making fro-yo could be so easy?
In 20 minutes, you could be eating frozen yogurt. Now go put your ice cream maker’s bowl in the freezer!
And when you pair freshly-made frozen yogurt with yummy, crisp waffle cones, you might be getting close to ice cream heaven. Plus, you can make extra cones and eat them without ice cream – then they’re just sweet, crunchy cookies. Yum!
Makes 4 servings
- 2 c. vanilla greek yogurt
- 3 tbsp. honey
- 1/2 tsp. vanilla extract
- 2 tbsp. half and half
Mix yogurt and honey in a bowl. Add vanilla extract and half and half. Turn your ice cream maker on and into the chilled bowl of an ice cream maker, add your ice cream mixture through the ingredient spout. Allow the mixture to freeze for 25 minutes, or until it reaches your desired consistency. Enjoy!
Homemade Pizzelle Waffle Cones
Adapted from Martha Stewart
Makes 8 cones
- 2 egg whites
- pinch of salt
- 3/4 c. powdered sugar
- 1/4 tsp. vanilla extract
- 1/2 c. flour
- 4 tbsp. unsalted butter, melted
Beat egg whites to soft peaks in an electric mixer. Add salt and one tablespoon of sugar and beat until mixture reaches stiff peaks. Fold in vanilla and the rest of the sugar with a rubber spatula. Fold in flour and cooled melted butter.
In a heated and oiled pizzelle iron, add one tablespoon of batter and cook for about one minute, or until golden. Carefully remove cones from pizzelle maker and roll into a cone shape. Repeat until all of the batter has been used. Allow to cool. Add a scoop of frozen yogurt, the toppings of your choice, and enjoy!
(Ruth likes to top hers with whipped cream and pralines, Eva likes blueberries)