What you’ll love about this recipe:

• Minimal effort, maximal taste. These popsicles are super easy to prepare. Puree the ingredients, pour into molds, and let the freezer do the rest.
• Four simple ingredients. Coconut milk, fresh strawberries and just a touch of sugar – simplicity at its best!
• Naturally vegan friendly and dairy free. Plus it’s easily adaptable for keto, low carb, or Whole 30 diets by leaving out the cookie crumbs and substituting the sugar with an appropriate sweetener.

Say Hello to Summer with Fresh and Healthy Strawberry-Coconut Popsicles!

Ah, summer!

Remember those days of playing outside all day long and ending the night with a cold, sweet treat? I sure do!

I loved stopping at the corner market to get a popsicle after softball games. My favorite was frozfruit and I almost always got coconut (except when I got cherry.)

These coconut popsicles bring me straight back to those carefree elementary school days.

They’re so easy to make, and are a great refreshing dessert while you soak up the sun, soak your feet in the pool, or just chill out with your friends and family.

The recipe is simple, made with fresh fruit and free from artificial flavors, colors, and preservatives. But the best things about them is the memories that come flooding back every time I take a taste.

if you like strawberry desserts, you’ll also love these strawberry cheesecake cookies!

Ingredients and Substitutions

Full Fat Coconut Milk. Canned coconut milk forms the base of this popsicle and gives them slightly a creamy consistency. Look for brands without added sugars or gums.

Fresh Strawberries. These add natural sweetness and a beautiful color to your popsicles. Plus they’re packed with antioxidants. Pick ripe, red strawberries for best results. If you’re having trouble finding good fresh strawberries, you can use frozen thawed ones.

Sugar. A touch of sugar enhances the natural sweetness of these ingredients. You can swap for honey, agave syrup, or stevia if you prefer, but it will change the flavor and may freeze icier.

Graham Cracker Crumbs (store-bought or homemade). A sprinkle of graham cracker crumbs gives these popsicles a strawberry shortcake vibe that I love. Regular, honey, or cinnamon flavors work great! You can also substitute Nilla wafer crumbs or sugar cookie crumbs.

In addition to these ingredients, you’ll also need a popsicle mold and popsicle sticks.

How to make them

1. Puree the strawberries and some sugar in a high-speed blender until it’s smooth and frothy.
2. Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
3. Pour the coconut mixture and strawberry puree into your ice pop mold. You can mix it all together or make pretty layers like I did. Pop a wooden stick into each one.
4. Sprinkle the graham cracker crumbs over each popsicle.
5. Freeze the coconut pops for 4-6 hours, until solid.

Commonly asked questions

More summertime desserts you’ll love

• Pomegranate Ice Cream
• Dairy Free Lemon Ice Cream
• Earl Grey Raspberry Milkshakes
• Blueberry Frozen Yogurt
• Blueberry Rhubarb Frozen Yogurt Pops
• No Churn Coffee Ice Cream

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Strawberry Coconut Popsicles (Dairy Free)

Need a summer refreshment that is as healthy as it is delicious? Swap your store bought popsicles for this tasty, 4-ingredient homemade alternative! (And yes, your kids will love them too!)

Course Dessert

Cuisine American

Keyword coconut popsicles, dairy free ice pops

Prep Time 10 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 popsicles

Calories 118kcal

Author Lauren Keating

Equipment

• popsicle molds

Ingredients

• 1 can coconut milk full fat
• ¾ pound fresh strawberries
• ¼ cup sugar
• 3 tablespoons graham cracker crumbs

Instructions

• Puree the strawberries and half of the sugar in a high-speed blender until it’s smooth and frothy.
• Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
• Pour the coconut mixture and strawberry puree into your ice pop mold in layers. Pop a wooden stick into the center of each one.
• Sprinkle the graham cracker crumbs over each popsicle.
• Freeze the coconut pops for 4-6 hours, until solid.

Nutrition

Serving: 1pop | Calories: 118kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 25mg | Potassium: 142mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 20mg | Calcium: 15mg | Iron: 2mg

You don’t have to know me for long before you catch onto the fact that I love coffee. Whether it’s hot, iced, or even coffee ice cream, it’s rare for me not to have coffee within arms reach. My latest obsession is coffee popsicles!

This sugar-free dessert is the perfect way to cool off on a hot summer day, especially if you’re following a low carb or keto diet.

You can also grab one in the morning instead of a cup of coffee for a cool, refreshing treat on the go. (If you’re into the ice pop for breakfast idea, you’ll also love my Blueberry Frozen Yogurt Breakfast Pops!)

These keto popsicles feature three fun layers: a creamy chocolate chip ice cream layer, a smooth latte layer, and a bold coffee layer.

The layered effect looks really cool and I love how they play off of each other to provide different flavors and textures as you eat your ice pop.

If you’re never made a layered popsicle like this before, don’t worry — it’s super easy!

Ingredients for low carb coffee popsicles

To make these coffee popsicles, start by gathering you’re ingredients. I bet you have most of them in your kitchen already! You’ll need:

• Brewed Coffee. You can brew your own coffee and let it cool to room temperature, or use store-bought cold brew (I’m obsessed with Stok and Califa Farms and always one or the other in my fridge this time of year). If you avoid caffeine, you can use decaf.
• Almond Milk. I usually make these with plain, unsweetened almond milk since that’s what I keep in my fridge. Add a splash of vanilla extract to give it a classic ice cream flavor. If you have vanilla almond milk, even better!
• Heavy Cream. Heavy cream gives the popsicles a richer, more ice cream like flavor than you’d get using just almond milk
• Stevia or your favorite sweetener. I find that liquid sweeteners tend to give these ice pops the best texture. I like Whole Earth liquid sweetener. Granulated erythritol works too. Just be sure to mix it well so it dissolves and note that your popsicles will have a slightly icier consistency.
• Sugar-Free Chocolate Chips. These are optional but are a fun touch to add to the cream layer

Helpful hints for making coffee popsicles:

Be sure to use good coffee. While sugar and cream can help improve a lackluster brew, use something you’d actually enjoy drinking. Cold brew will give you the smoothest flavor, with less acidity.

You can adjust the level of sweetener to your personal taste, but I recommend making the mixture a little sweeter than you typically would if you were just making a cup of coffee to drink. These are ice pops after all, and the balance can seem off if they aren’t sweet enough.

For the creamiest pops, add some Xanthan gum. Half a teaspoon of xanthan gum stirred into the cream base will help it freeze with a smoother, less icy texture that’s more like ice cream. If you don’t have any, don’t worry, these coffee popsicles are still 100% delicious without it!

To release your popsicles from the mold, fill your sink with hot water, and submerge the mold for 15-30 seconds. If the popsicles don’t slide out easily, leave them for a few seconds longer.

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Low Carb Coffee Popsicles

Course Ice cream and Frozen Yogurt Recipes

Cuisine American

Prep Time 10 minutes minutes

Additional Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 popsicles

Calories 113kcal

Author Lauren Keating

Ingredients

• 2 ¼ cups room-temperature brewed coffee
• 1 cup unsweetened almond milk
• 1 cup heavy cream
• ½ teaspoon vanilla extract
• ¼ cup sugar free chocolate chips
• Sweetner to taste appprox 1 tablesppon granulated sweetener or 5-6 drops of liquid sweetner, divided
• ½ teaspoon xanthan gum optional

Instructions

• In a measuring cup, whisk together the almond milk, heavy cream, vanilla, and xanthan gum (if using). Sweeten to taste.
• Divide the chocolate chips among 10 popsicle molds. Pour in some of the cream mixture, filling each popsicle about 1/3 of the way up (you will have some left). Cover and insert the popsicle sticks. Freeze until solid, about 1-2 hours.
• Pour half of the coffee into the remaining cream mixture to form your latte base. In a second cup, combine the remaining coffee with sweetener to taste.
• Remove the popsicles from the freezer and take off the cover. Divide the latte base between the molds, filing each to about the 2/3 mark. Cover and return to the freezer for another hour or two, or until frozen.
• Remove the popsicles form the freezer and take over the cover. Divide the sweetened coffee among the molds. Cover and return to the freezer for at least 2 hours, or until ready to serve.

Nutrition

Serving: 1popsicle | Calories: 113kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Fiber: 1g | Sugar: 1g

I remember in past years it’s seemed like as soon as August rolled in, so did cloudy skies. This year, it seems like the warm weather is sticking around longer than usual – and I’ve been soaking it all in! (Although has anyone else noticed that the days already seem to be getting shorter? Not cool.)

The warmer-than-normal weather has meant that my ice cream machine has been getting a workout! This pomegranate ice cream, the latest recipe in my partnership with Bloom Fresh pomegranate arils, is a nice departure from more traditional flavors. It’s sweet and creamy, like ice cream should be, but it has a refreshingly tart flavor, too. Pomegranate arils and shards of dark chocolate add the perfect amount of crunch.

I usually think of pomegranate as being a winter ingredient, but it’s actually in-season year round! Bloom Fresh’s new packages of pomegranate arils make coking with them easier than ever – all the work is done for you, so you don’t have to deal with trying to wrangle the seeds out of the pomegranate yourself.

As far as ice cream goes, this recipe is really simple to make. I started with a classic vanilla base, then added just enough fresh pomegranate juice to turn it a pale pink color and give it a touch of flavor. Right before it’s finished churning, I added pomegranate arils and finely chopped dark chocolate.

If you don’t want to go through the process of making the custard base yourself, you can use a neat trick that I learned a while back: melt down two pints of high-quality vanilla ice cream, add the juice, and churn it up. It works like a dream!

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Pomegranate-Dark Chocolate Ice Cream

Servings 8

Author Lauren Keating

Ingredients

• 1 cup Bloom Fresh pomegranate arils divided
• 2 cups heavy cream divided
• ¾ cup sugar
• 1 cup skim milk
• 1 teaspoon vanilla extract
• 2 ounces dark chocolate finely chopped

Instructions

• Pour 1/2 cup of pomegranate arils into a zip-top bag. Use a rolling pin the gently crush the arils and release their juice.
• Add 1 cup of cream and the sugar to a medium saucepan. Warm over low heat until the sugar is dissolved. Remove from heat and stir in the remaining cream, milk, and vanilla extract. Snip the corner of the plastic bag and squeeze in the pomegranate juice. Mix well.
• Refrigerate the mixture for several hours, or until thoroughly chilled.
• Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. When the ice cream has a soft serve consistency, add the remaining 1/2 cup of pomegranate arils and the dark chocolate. Mix well.
• Eat immediately or freeze ice cream for several hours for a firmer, scoopable texture.

I created this recipe for my client, Bloom Fresh. Thank you for supporting the brands that keep me inspired in the kitchen. 

Earl Grey Raspberry Milkshakes are my latest guilt-free dessert obsession – they’re sweet, creamy, and can be whipped up at a moment’s notice.

I absolutely love the combination of raspberry and Earl Grey. The tea is an unusual addition to a milkshake, but the floral notes are amazing against the flavor of the fresh raspberries. If you love Earl Grey, you’ll love these shakes!

The ingredients in these earl grey raspberry milkshakes are super simple and I bet you have most of them in your kitchen already!

Ingredients

To make the shakes, you’ll start by making raspberry “ice cream” by blending your favorite nondairy milk, raspberries, vanilla, maple syrup, and ice.

I like using Silk soy milk for these since it’s rich and creamy and has a more neutral flavor than other non-dairy milks – you’d never be able to guess these are dairy-free based on the taste! Oast milk is also a great option for that rich and creamy texture.

Once everything is blended, you’ll end up with a creamy treat that’s thick enough to eat with a spoon or scoop into an ice cream cone.

But don’t stop there! Blend in some homemade Earl Grey concentrate (it’s super simple to make and you can keep it in the fridge) to add another layer of flavor and transform the “ice cream” into a thick shake. Give them a try and let me know what you think – I hope you love them as much as I do!

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Earl Grey-Raspberry Milkshakes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 127kcal

Author Lauren Keating

Ingredients

• 1 ½ cups Silk soy milk
• ½ teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1 pint raspberries
• 4 cups ice
• ¼ cup Earl Grey Concentrate see below
• Non-dairy whipped topping optional

Earl Grey Concentrate

• 1 cup water
• 4 Earl Grey teabags
• 1 tablespoon maple syrup

Instructions

• In the order listed, add the first 5 ingredients to a high-power blender. Turn the machine on and gradually increase to the highest speed. Blend for 30-40 seconds, using the tamper to press the ingredients toward the blades, until the mixture is thick and resembled ice cream.
• Add the Earl Grey concentrate and blend 10-20 seconds, or until smooth. (For a thinner shake, add an additional 1/2 cup soy milk.) Pour into four glasses and top with whipped topping, if desired.

Earl Grey Concentrate

• Bring the water to a rapid simmer; pour into a mason jar or other heat-proof container. Add the tea bags and maple syrup. Let steep 10 minutes. Discard the tea bags. Keep the concentrate refrigerated (this will make more concentrate than you need for the milkshakes.)

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 40mg | Fiber: 5g | Sugar: 16g

The theme for this week’s Sunday Supper is “Summer Chillin” and it couldn’t have come at a better time. It’s been in the 90’s here all week and I’ve had more than one kitchen melt-downs. I love the heat – the hotter and sunnier the better – except when I have to cook. We don’t have central air, so our house can get pretty warm. Sometimes even just standing near a burner is just too much to handle.

Ice cream is one of my favorite summertime treats and I love making it at home. I don’t do it very often though because I never seem to have room in my freezer to freeze the canister for my ice cream maker.

There’s a no-churn recipe that’s been floating around a lot lately and that seems to get rave review from everyone who’s tried it. It’s pretty easy: sweetened condensed milk, whipped cream, whatever flavorings you want to add, and a splash of alcohol to keep it from freezing too firmly. Ever since I first saw that recipe, I’ve really wanted to try it with whipped coconut cream instead of regular whipped cream. I decided to go ahead and make sweetened condensed coconut milk as well, to make the whole recipe dairy free.

This recipe is definitely a lot fussier than the original, but it’s pretty fun to make and it tastes amazing. Plus since it’s dairy-free it didn’t bother my stomach like regular ice cream does.

First, you make sweetened condensed coconut milk by simmering a few cans of coconut milk together with some honey until the mixture is thick.

Then, make homemade whipped coconut cream. Hopefully my recipe is easy enough to follow, but there’s also a great tutorial over at Tasty Yummies that I highly recommend checking out.

Last, you mix it all together with some lemon juice and lemon zest and then freeze it overnight. Since coconut milk gets pretty hard when it’s chilled, the alcohol that the original recipe calls for doesn’t really serve a purpose. If you want to add in a few splashes of rum anyway, I won’t tell anyone.

You can eat it straight from the freezer (it will have a crumbly texture, but won’t be icy – it reminds me of dippin dots) or, for a creamier treat that you can scoop into a cone, you can whip it up one last time. Either way it’s delicious!

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No Churn Lemon Ice Cream {Dairy Free} #SundaySupper

For this recipe, it's important to use full fat coconut milk – the light kind just won't work. Look for a brand without any added ingredients or stabilizers (guar gum is ok), since you'll need the coconut cream to separate from the water. I've had the best luck with Thai Kitchen, although Goya also works.

Prep Time 16 hours hours

Cook Time 30 minutes minutes

Total Time 16 hours hours 30 minutes minutes

Servings 8

Author Lauren Keating

Ingredients

• 4 cans full fat coconut milk
• ¼ cup honey
• 2 tablespoon white rum optional
• 2 lemons zested and juiced

Instructions

• Chill 2 cans of coconut milk in the refrigerator for at least 4 hours.
• Empty the contents of the other 2 cans of coconut milk into a saucepan. Add the honey and bring to a rapid simmer, stirring frequently. Simmer for 20-25 minutes, or until the milk is thick enough to coat the back of a spoon. (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.
• Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip the coconut cream until it's light and fluffy, 3-5 minutes.
• Add the condensed coconut milk, rum (if using), lemon juice, and lemon zest. Whip another 2-3 minutes.
• Transfer to a lidded container and freeze overnight.
• You can eat the ice cream straight from the freezer, but because coconut milk solidified when it's cold, it will be pretty hard. For a creamier treat, add the frozen ice cream to a mixing bowl and whip for about 1 minute to soften it up. If it starts to melt, stick it back in the freezer for 10-15 minutes to firm it back up.

Notes

I had a lot of trouble calculating the nutrition information for this recipe – the program I use tripped up over the coconut milk. This definitely isn't low calorie or low fat though; it's on par with premium ice cream in that sense and is definitely a treat to enjoy in moderation.

• Camping Sangria from Simply Healthy Family
• Kid Friendly Pina Colada from Soni’s Food
• Mocha Madness Milkshake from Desserts Required
• Orange Papaya Smoothie from Basic ‘n Delicious
• Salt Savory Greek Yogurt Lassi from Sue’s Nutrition Buzz
• Skinny Watermelon Mojito from Peanut Butter & Peppers
• Southern Sweet Tea from Gluten Free Crumbley
• Strawberry Mango White Sangria from The Texan New Yorker
• The Polar Cap Drink from Seduction in the Kitchen
• Vanilla Root Beer Cream Soda from Feed Me, Seymour

Chilled Starters

• Avocado Hummus Dip from Shockingly Delicious
• Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
• Chilled Cucumber-Buttermilk Soup from The Wimpy Vegetarian
• Gazpacho from Jelly Toast
• Green Gazpacho from The Not So Cheesy Kitchen
• Homemade Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
• Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
• Mexican Flag Guacamole from What Smells So Good?
• White Gazpacho from The Little Ferraro Kitchen

Snappy Salads and Sides

• Antipasto Tortellini Pasta Salad from Neighborfood
• Broccoli Salad from Flavor Mosaic
• Cold Peanut Noodles from girlichef
• Greek Orzo Salad from Casa de Crews
• Korean Salad from Noshing With The Nolands
• Layered Salad from Delaware Girl Eats
• One-Hour Pretzel Bites from Mess Makes Food
• Pesto Pasta Salad from Supper for a Steal
• Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
• Red, White and Blueberry Watermelon Delight from Granny’s Down Home Sassy Southern Cooking
• Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
• Tortellini Pesto Salad from Serena Bakes Simply from Scratch
• Tuna and Potato Salad from Cindy’s Recipes and Writings
• Quinoa Fruit Salad from Simply Gourmet
• Risotto with Melon from Confessions of A Culinary Diva
• Watermelon, Mango & Arugula Salad from Take a Bite Out of Boca

Refreshing Main Dishes

• Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
• Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
• Jalapeno Ham Salad (for sandwiches) from Bobbi’s Kozy Kitchen
• Melon and Salami Sandwiches on Rye from Highlands Ranch Foodie
• Shrimp Ceviche from Kudos Kitchen by Renee
• Surimi Salad from Pescetarian Journal
• Tuna Tartare from Kimchi Mom
• Zucchini Lasagna from Nosh My Way

Cool Confections

• Berry Ice Cream Bomb from Jane’s Adventures in Dinner
• Cherry Cream Cheese Ice Cream from Magnolia Days
• Chocolate Pistacho Gelato from La Bella Vita Cucina
• Dairy Free Lemon Ice Cream from Healthy. Delicious.
• Lemon Curd Parfait from Life Tastes Good
• Lemon Thyme Ice Pops from Country Girl in the Village
• Mocha Latte Ice Cream from The Foodie Army Wife
• No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
• No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
• No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
• Olive Oil Gelato from The Girl in the Little Red Kitchen
• Pluot Ice Cream from Crazy Foodie Stunts
• Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
• Salted Caramel Gelato from Manu’s Menu
• Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
• Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
• Strawberry Yum Ice Cream from Brunch with Joy
• Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
• White Chocolate Fruit Dip from Hezzi D’s Book and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Summer is winding down and soon enough it will be time for warm apple pie and cozy slippers. While that sounds really good, I’m also determined to make the most of the nice weather while it’s still here. And believe me, this is the way to do it.

This frozen yogurt is perfect for the last lazy days of summer.

It’s lusciously creamy with the perfect balance of tart yogurt and juicy summer berries. And then there’s that Biscoff swirl, which takes things completely over the top.

It’s basically like having pieces of cheesecake crust right there in each scoop. And – if you ask me – the crust is one of the best parts of cheesecake.

Without that swirl, this is still a solidly good frozen yogurt.

But with it? Mind blowing.

Just a few spoons full of the spicy cookie spread transform the frozen yogurt into an indulgent treat that you’ll want to linger over for as long as possible.

Love that yogurt and berry combination? You should also check out this recipe for frozen yogurt bark with berries! It’s delicious as a simple dessert or snack.

Ingredients You’ll Need

Greek Yogurt. I use plain yogurt and add vanilla extract, but you could use vanilla yogurt.

Blueberries. I love the flavor of fresh blueberries in the summer! You can swap in any other berry though if you prefer.

Lemon Zest. This helps brighten the flavor of the berries.

Sugar and Honey. For the perfect touch of sweetness.

Cream Cheese. This helps stablize the frozen yogurt and make it super rich and creamy. It also gives it a prefect cheesecake-like tang!

Evaporated Milk. To round out the frozen yogurt base.

Cornstarch. To thicken the ice cream base.

Cookie Butter spread. For that mouthwatering swirl!

More homemade frozen yogurt and ice cream recipes to enjoy!

• Pomegranate + Dark Chocolate Ice Cream
• Dairy Free Lemon Ice Cream
• Salted Caramel Frozen Yogurt
• Low Carb Coffee Popsicles

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Blueberry Frozen Yogurt with Cookie Butter Swirl

Made with fresh, plump blueberries and creamy Greek yogurt, this frozen treat is the perfect balance of sweet and tart. But what sets the blueberry frozen yogurt recipe apart is the irresistible swirl of cookie butter throughout each scoop. With its rich, nutty flavor and velvety texture, the cookie butter swirl elevates this dessert to a whole new level of decadence.

Course Dessert

Cuisine American

Keyword blueberry frozen yogurt, frozen yogurt

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 12 servings

Calories 304kcal

Author Lauren Keating

Equipment

• Ice cream maker

Ingredients

• 1 cup blueberries
• 1 lemon zested
• 2 tablespoons sugar
• 2 ounces cream cheese softened
• 12 ounces fat free evaporated milk (1 can)
• 2 tablespoons cornstarch
• ½ cup light cream
• ⅔ cup sugar
• ¼ cup honey
• ½ teaspoon vanilla extract
• 1 ¼ cups plain low fat Greek yogurt
• 6 tablespoons cookie butter spread (Biscoff spread)

Instructions

• Add the blueberries, 2 tablespoon sugar, and lemon zest to a small saucepan set over medium heat. Cook 5 minutes, or until berries are soft and jammy. Remove from heat and stir in the cream cheese, making sure there are no lumps.
• In a small bowl, whisk together 2 tablespoons of evaporated milk and cornstarch until smooth. Set aside.
• Add the remaining evaporated milk, cream, sugar, honey, and vanilla to a second saucepan. Bring to a boil; boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil; cook until thickened, about 1 minute.
• Slowly whisk the hot milk into the blueberry and cream cheese mixture. Stir in the yogurt. Chill thoroughly (30 minutes in the freezer or refrigerate overnight).
• Pour into frozen ice cream machine canister and churn until thick and creamy. The amount of time will depend on your machine, but plan for about 20 minutes.
• Scoop half of the frozen yogurt into a freezer-safe container. Dallop with 2 tablespoons of Biscoff spread. Top with remaining frozen yogurt and Biscoff spread. Press a sheet of parchment directly over the surface of the ice cream and seal with a tight lid. Freeze until firm, about 4 hours.

Notes

Although this frozen yogurt is easy to make, it does require some advance planning. Make sure the insert of your ice cream maker has been frozen for at least 24 hours, and plan to let the final product freeze for several hours before serving.

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 47g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 89mg | Potassium: 197mg | Fiber: 1g | Sugar: 41g | Vitamin A: 372IU | Vitamin C: 10mg | Calcium: 182mg | Iron: 0.3mg

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

Have you ever had fried ice cream? You can sometimes find it at Mexican or Chinese restaurants and it’s a real treat, with a cool, creamy core of ice cream surrounded by a crispy cornflake crust. Until about a month ago I had no idea that fried ice cream was actually fried. I always figured they just toasted up the outside with a torch or something. Anyway, I was doing some research after being asked to create a healthy new dessert recipe featuring Yoplait’s new frozen yogurt and, well, what do you know? Fried.

Ultimately, I decided that frozen yogurt + hot oil didn’t sound like the safest idea but I was set on the idea of creating a fried frozen yogurt treat. I started by mixing strawberry frozen yogurt with pistachios and mint. Then, instead of frying it in sugary cereal, I rolled it in graham cracker crumbs that I toasted on top of the stove. The result is a light, fresh dessert that’s perfect on a warm summer night.

Since you can make a bunch of these at once and keep them in the freezer until you’re ready to serve them, they’re perfect for entertaining. Of course, you can also be like me and keep them all to yourself. I won’t judge.

In order to keep them pretty, freeze each serving in the cup of a muffin tin. Once they’re frozen solid, you can transfer them to a zip top bag for long-term storage.

As the recipe is written, these are the perfect size for when you need a little something extra after dinner. You could also make smaller, bite-sized servings for afternoon snacking.

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Strawberry Mojito “Fried” Yoplait® Frozen Yogurt

This “fried” frozen yogurt, with a crisp exterior and a light, fresh flavor inside, can be made ahead and keeps well in the freezer, making it perfect for entertaining – or keep them around for when you want a special treat! Start with frozen yogurt that’s just soft enough to mix the fillings into – 5 minutes on the counter should be enough time. If it’s too soft, you won’t be able to scoop it into balls.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 pint Yoplait® Original Frozen Yogurt Strawberry slightly softened
• 3 tablespoons pistachio meat roughly chopped
• 2 tablespoons fresh mint finely chopped
• 2 whole graham crackers finely crushed
• ¼ teaspoon ground ginger

Instructions

• Stir the pistachio meats and mint into the Yoplait Frozen Yogurt. Scoop into 4 scoops and arrange in a muffin tin or on a large plate. Freeze 15 minutes.
• Meanwhile heat a small pan over high heat. Add the graham crackers crumb and toast 1 minute; immediately remove from heat. Stir in the ginger. Let cool.
• Remove frozen yogurt from freezer. Working quickly, roll each scoop in toasted graham cracker crumbs until fully coated. Return to freezer until ready to eat.

What better way to welcome the official start of summer than with homemade frozen yogurt? Especially when you don’t even need an ice cream machine to make it? This rich, creamy salted caramel frozen yogurt is made right in the mason jar that it’s served out of!

This week, Sunday Supper is hosting a dessert party in celebration of Shaina Olmanson’s book Desserts in Jars. I’ve had this book for a while (I think I picked it up at one of the conferences that I attended last year?), and it’s filled with really fun recipes from individual cakes and pies baked right in jars to unbaked mixes that makes great gifts to frozen treats like ice cream parfaits and granitas. (See below to learn how you can win a copy for yourself!)

This recipe for frozen yogurt doesn’t come from the book, but it is inspired by the book. Here’s the thing: I have an ice cream maker, but I kind of hate it. It’s huge, and the bowl needs to be frozen for at least 8 hours before you use it. That’s kind of annoying when you want to make ice cream or frozen yogurt impulsively. Theoretically you could keep the bowl in the freezer and be good to go whenever, but that’s not practical for me – there’s just not enough room in there! When I was flipping through my copy of Desserts in Jars trying to come up with an idea for this week’s post, I remembered one day in kindergarten when we made ice cream in ziplock bags and I thought that the concept could b adapted for a mason jar.

There are two methods that you can use to freeze your yogurt here, an each have their own advantages and disadvantages. In the first method, you basically recreate an old-school crank style ice cream maker by placing the jar inside a larger vessel filled with ice and salt, then stir continually while the jar rapidly cools. This method produces the smoothest, silkiest frozen yogurt but it’s kind of a pain in the butt. I’m not going to lie, stirring the jar for a half hour gets pretty boring. The other method is to place the filled jar right into the freezer, taking it out and giving it a good shake or stir every half hour until the contents are frozen. This way is easier, but it takes a lot longer (plan for 3 or 4 hours) and the resulting dessert won’t be quite as creamy.

Either way, it’s delicious.