Thursday, October 1, 2009

Purple Cow Frozen Yogurt

It’s truly embarrassing how long ago I actually made this. I don’t mean to be rude, and keep this delicious recipe to myself; it’s just that… I took so many dang pictures of it, trying to capture the BEAUTY and deliciousness of this, that it was overwhelming to choose which photos to post! If only all of life’s problems could be simple, right?

I bought these blackberries at a farmer’s stand and just couldn’t resist the beauty of them. I think some of God’s most beautiful creations are fruits and vegetables. These pictures still don’t convey the vivid color of this frozen yogurt. It was one of the brightest, prettiest colored food I think I’ve ever made (matched only in color with this roasted beet hummus). First I thought perhaps it would be better if I didn’t add in the dark & white chocolate chunks, but I went ahead and added them in. I think this would taste great whether you add them or not. But adding them in does give it a different dimension of flavor. The dark chocolate and the white chocolate both paired beautifully with this tart & creamy frozen yogurt. I knew I had something dangerous on my hands, and so to keep me from eating the whole thing, I took it into work and shared it with my night time coworkers. The following week my audio editor came looking for me to see if I still had any left over!

One thing I might change about this next time, would be to add in a touch of vodka. I know what you’re thinking “You just want to add alcohol to anything!” But it’s not for flavor. It would be to help keep the frozen yogurt from freezing so hard. It’s probably because our freezer at work is comparable in temperature to the North Pole, but this froze super duper hard. It required at least 20 minutes of sitting out before it was scoopable. Also, I found I preferred the chocolate pieces when they were cut up really small, as opposed to the larger chunks. Yummy yummy yummy, this was divinely delicious.


Purple Cow Frozen Yogurt with Dark & White Chocolate


3 cups Greek-style yogurt (I combined half whole milk and half nonfat greek yogurt)
3/4 cup sugar, plus 1 tablespoon
1 teaspoon vanilla extract
2 cups blackberries
4 ounces of white Ghirardelli chocolate, chopped
4 ounces of dark Ghirardelli chocolate, chopped
1-2 Tbsp vodka (optional, to keep it from freezing hard)


Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Puree the blackberries in a food processor and than strain through a fine mesh sieve to separate the liquid from the seeds. Stir 1 tablespoon of sugar into the berry puree and also refrigerate for 1 hour.

Thoroughly combine the frozen yogurt base with the berry puree and freeze in your ice cream maker according to the manufacturer’s instructions. Stir in the chocolate chunks by hand at the end of the freezing process. Finally package in a tightly sealed container and leave in your freezer until completely frozen.

Also, though the pictures are pretty horrible, I like sharing some of my older posts with you. Around this time last year, I was enjoying one of my favorite seasonal vegetables, okra, in the Okra & Shrimp dish; and also, (anyone surpised) this Pumpkin Loaf I had eyed for over a year!

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