I eat frozen treats year-round and see absolutely no reason to discriminate against anything cold and creamy even when its cold enough outside to keep said dessert in it’s frozen state. This is especially true around the holidays when I can’t always fit another cookie or piece of cake in my stomach after a huge portion of the savory main course. But frozen yogurt and ice cream? Well, that’s another story. You see, it’s been scientifically proven (albeit only by my own experimentation) that there is always room for froyo or ice cream. It’s melty so it just fills in all the cracks where solid food has been stacking up so you don’t have to save any actual room to make it fit. Neat, huh?
Another reason I can’t get enough of these creamy treats during the holidays is how fun it is to make with the whole family. It’s a process that turns treats into traditions and does a great job of keeping the kids occupied during bustling family gatherings. This holiday season I set out to add a few twists to a traditional ice cream that would make it worthy for such a special time of year. Warm holiday spices, rich honey and slightly tart yogurt create a fantastic base for a cool and creamy treat that somehow still manages to send holiday warmth straight to your belly.
CHOCOLATE CINNAMON FROZEN YOGURT
4 cups vanilla yogurt
2 tsp vanilla
4 tblsp honey or to taste
1/4 cup cocoa powder
2 tsp cinnamon
Combine all ingredients in a bowl, cover and refrigerate for 30 minutes to 1 hour or until mixture has fully chilled.
Note: Serving straight from the ice cream maker will produce a soft-serve/pudding type consistency as pictured. For a firmer texture allow the frozen yogurt to harden in the freezer for 30 minutes to 1 hour after churning.