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Easy No Churn Strawberry Frozen Yogurt

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Easy no churn strawberry frozen yogurt

Simple and easy to follow recipes requiring minimum labour in the kitchen have always been my favourite. I believe it gets even more important when you have a tiring day at office. You wouldn’t want to toil hard in the kitchen as well at the same time. And if you have been coming to this place quite often, you’d see even my baking recipes reflect that too. But that doesn’t mean I would ever compromise on the taste quotient. And for that matter I have seen through my experience that simple recipes with great flavours always remain your best friends. This is an easy no churn strawberry frozen yogurt recipe which is exactly what it’s name suggests. It’s as easy as boiling water, duh! And it doesn’t require churning like other ice creams would. If you don’t have an ice cream maker, it is completely fine. So that means it is fuss free too. And like I said, it is simple yet really high on flavours and texture too. Because this has got fresh frozen strawberries and thick luscious yogurt. The sweet and sour berries go so well with the thick yogurt. And it is entirely up to you if you want to make it little guilt free too by using a healthier sweetener instead of using sugar. It’s a perfect treat for both your eyes and palate. And you can top it with whatever topping you like, nuts, granola or even crushed biscuits. And if you are adding a healthier sweetener you can enjoy it in breakfast too. You can also go experimental and add some fresh basil or mint leaves too. Both these herbs go pretty well with strawberries and yogurt. You see how easy it is make your own frozen yogurt and how creative you can go with this. I so love it! 

Easy no churn strawberry frozen yogurt Easy no churn strawberry frozen yogurt

Easy no churn strawberry frozen yogurtEasy no churn strawberry frozen yogurt

Easy no churn strawberry frozen yogurt

Easy no churn strawberry frozen yogurt

Easy No Churn Strawberry Frozen Yogurt
Easy No Churn Strawberry Frozen Yogurt
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Ingredients
  1. 750 gm strawberries, washed and hulled
  2. 500 gm hung curd / Greek yogurt
  3. 1/2 cup caster sugar / honey
  4. 1 tsp lemon zest
Instructions
  1. Place the strawberries on a wide baking sheet in single layer and place in freezer for 5-6 hours or overnight or until strawberries are completely frozen.
  2. Blitz the strawberries in a food processor 3 - 4 times. Add remaining ingredients and run the food processor on high speed until it forms into a smooth texture.
  3. Transfer the yogurt into an aluminium container quickly. Cover with cling film loosely. Place in freezer for 3 - 4 hours to set.
  4. Serve the scoops of frozen yogurt with mint leaves and chopped nuts.
The White Ramekins http://thewhiteramekins.com/

 

Persimmon Yogurt Granola Parfait

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Persimmon Yogurt Granola Parfait

Parfaits are fun to make. Super easy, make-ahead in time, healthy and endless possibilities. And they are more fun, if meant for breakfast. Breakfast on a weekday always have to be a quick, easy almost completely no-fuss affair, as compared to the one on a weekend. So I better must have all my pantry/fridge well stocked up, as there is hardly anytime to cook on a busy weekday morning.

Persimmon Yogurt Granola Parfait

But that doesn’t mean that I would like to compromise anywhere on the taste and more importantly on nutrition factor. Fruits and homemade granola mixed with either yogurt or milk are my go-to options. The ones, I heavily relied on. I made this homemade maple granola sometime back, and I never bought any from the store thereafter. This stuff is so good!

Persimmon Yogurt Granola Parfait Persimmon Yogurt Granola Parfait

Few days back I ordered Donna Hay’s Simple Essentials Fruit. When I got my copy, I got really excited to flip through each page. I just love dessert with fruits, of any kind probably. There was this simple yet delish recipe of nectarine granola, which caught my eyes, because it had another recipe of homemade granola to try for.

Persimmon Yogurt Granola Parfait

Nectarines and peaches have long left behind. But I wanted a similar bright colored fruit to replace with. Was mesmerized by Donna Hay’s style and food pictures, bright and full of sunshine. And the recipes are nonetheless vivacious, right there to brighten up your morning.

Persimmon Yogurt Granola Parfait Persimmon Yogurt Granola Parfait

Persimmons are the bright colored fruits of fall, and I went onto adding them in my parfaits. It worked like a magic. Crunchy granola, creamy and light yogurt with sweet and bright red colored fuyu persimmons…just simply made my day!

Persimmon Yogurt Granola Parfait

Ingredients

3 cups rolled oats
1/4 cup pumpkin seeds
1/2 cup whole almonds, chopped
2 tsp cinnamon powder
1/2 cup honey
90 ml oil
2 persimmons, peeled and sliced
2 cups vanilla yogurt

Directions

  1. Preheat oven to 180 degree C. Place oats, pumpkin seeds, almonds and cinnamon in a large bowl and mix to combine.
  2. Stir the honey and oil in a small saucepan over low heat for 2 minutes or until melted and combined.
  3. Add the honey mixture to the oats mixture and mix to combine.
  4. Divide the granola between two baking trays lined with non-stick baking paper and spread evenly. Bake for 20-25 minutes, stirring occasionally, or until golden. Allow to cool.
  5. Divide the toasted granola among 4 serving glasses. Layer with slices of persimmons and yogurt and serve immediately.

Roasted Banana & Dulce De Leche Swirl Ice Cream {Egg Free}

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Roasted Banana & Dulce De Leche Swirl Ice Cream

An extra spoon of caramel drizzled over vanilla ice cream, milk shakes, brownies, cakes etc. sure does make better things best. And all you sweet tooth junkies would know that how hard it is to resist the caramel temptation. Thank you God for making us a big bowl of this sweet confection of such greatness! Oops…sorry, for being so melodramatic here 😛 . But this is, how it is!

Roasted Banana & Dulce De Leche Swirl Ice Cream

I have had made salted butter caramel sauce, and since then it’s been my favorite sauce to drizzle over ice cream besides homemade chocolate fudge sauce. But this time, I made this all the more decadent sweet thing called dulce de leche {pronounced dool-say-day-lay-chay}. Basically a caramelized sweetened milk candy, you could eat straight out of a condensed milk jar.

Roasted Banana & Dulce De Leche Swirl Ice Cream

This is traditionally made from goat’s milk in Latin American countries, but can be easily made from sweetened condensed milk, which is readily available in grocery stores here. There are ways to make it in microwave, stove top or pressure cooker.  And out of all the ways, the pressure cooker one appealed to me more because of the lesser time it needs. But was unsure of it, mainly because I wasn’t brave enough to boil an unopened can of condensed milk in a pressure cooker, until recently, when I saw this recipe on blogger friend Suma’s space. So, I decided to take my own chance too. I don’t mean to scare you here at all. It actually is quite simple, all you need is to follow the instructions diligently. And you are ready with a jar full of flavor fantasy! It goes amazingly well with anything you could think of…or like me, you could enjoy this straight out of the jar. Caramel and bananas make a heavenly pair. I thought of making banoffee pie initially, but I ended up making this wonderful roasted banana ice cream with swirls of dulce de leche, only because I wanted to seize the last of opportunity to make an ice cream, before it gets colder. Before I can give some rest to my small ice cream maker.  And again David Lebovitz’s The Perfect Scoop didn’t disappoint me at all and me and my friends licked the bowl clean.

Roasted Banana & Dulce De Leche Swirl Ice Cream

Roasted Banana & Dulce De Leche Swirl Ice Cream

Roasted Banana & Dulce De Leche Swirl Ice Cream

Roasted Banana & Dulce De Leche Swirl Ice Cream

Roasted Banana & Dulce De Leche Swirl Ice Cream

Dulce De Leche

Ingredients/Apparatus

An Unopened can of Sweetend Condensed Milk, 400 gm
A pressure cooker
Water to boil

Directions

  1. Fill the pressure cooker, halfway through with water. Remove the plastic encasing from the jar of condensed milk, if the jar has any, make sure you do not open the jar.
  2. Fully submerge the unopened jar of condensed milk in the water. Put the lid and the weight on the cooker lid, on medium heat, pressure cook  for one whistle. This took about 25-30 minutes.
  3. After one whistle, lower the heat to low and cook (still with the weight on) for 20-30 minutes. The longer you cook, the dark and intense the color and flavor of dulce de leche will be.
  4. Once you turn off the heat, allow the pressure to drop. Open the lid of the cooker, carefully remove the jar and allow it to cool completely, again about an hour. Do not try to open it when hot as it could be dangerous.
  5. It can be refrigerated up to one month.

Roasted Banana Ice Cream

Ingredients

3 medium-sized ripe bananas, peeled
1/3 cup light brown sugar
1 tbsp butter (salted or unsalted), cut into small pieces
1½ cups whole milk
3 tbsp granulated sugar
½ tsp vanilla extract
1½ tsp lemon juice
¼ tsp coarse salt
1/2 cup dulce de leche

Directions

  1. Preheat the oven to 200 degree C.
  2. Slice the bananas and toss them with the brown sugar and butter in a baking dish.
  3. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
  4. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
  5. Chill the mixture for at least 8 hour (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
  6. Drizzle half of the warmed dulce de leche into the empty ice cream container, in which you wish to freeze the ice cream in fridge {i used a piping bag and a nozzle for this, as my dulce de leche was quite thick}.
  7. Spoon half of the ice cream into the container. Drizzle remaining half of the dule de leche over the ice cream in container. Top with remaining ice cream and freeze, until ready to serve.