Did everyone have a good weekend? I spent the weekend with my family moving my sister down to Virginia, which meant there was lots of carrying things up and down stairs, shopping, and yummy food. I got to go to Trader Joe’s (my favorite – we get one in Buffalo soon; I can’t wait!), so I filled a reusable shopping bag with baking ingredients and utensils for Lauren to start off with in her new kitchen. I was pretty excited about the huge wine selections in all of the grocery stores – we only have beer in grocery stores in Buffalo – so I made sure to grab a bottle when I was at Trader Joe’s to add to our collection. We finished off the weekend with a tour at the Pope Leighey house designed by Frank Lloyd Wright, our family’s favorite architect.
If we hadn’t been eating so much good food, we would’ve had ample opportunity for yummy frozen treats – gelato, frozen yogurt, and the like – but we were always too full for dessert (shock!). Instead, I just dreamed about this frozen yogurt, which is waiting for me in the freezer in Buffalo, as long as Alex hasn’t eaten it all by now. I can’t wait to have some when I get back tomorrow!
This frozen yogurt is rich and chocolatey from the chocolate base and brownie chunks, with a burst of juicy, sweet freshness from the cherries. I chose to use the cherry hazelnut brownies for the brownie chunks in this froyo, and I loved the extra dimension that the hazelnuts gave to the flavor. Alex thought it had too much going on with those brownies, so it’s really all based on how you like your frozen goodies! You can use any kind of brownie you’d like – boxed mix, your favorite recipe, even store bought if you so desire.
I cooked up the cherries with some amaretto; it’s one of my favorite things to mix with cherries. You can easily omit it or use almond extract instead. This is the perfect frozen yogurt to finish off the summer before getting ready to go back to school. I know, I know, there’s still a month left for most people, and the summer isn’t truly over yet – I start a rotation next week, so this feels like my last week of summer. I definitely intend on bidding it farewell with lots of frozen yogurt and ice cream!
Are you more of a chocolate fudge brownie or chocolate chip cookie dough person when it comes to ice cream and frozen yogurt? I always pick the chocolate base, but I do love cookie dough!
- 2 cups fresh cherries, pitted and quartered
- 1 Tbsp honey
- 1 Tbsp amaretto (or almond extract)
- 1 Tbsp vanilla extract
- 1 cup raw honey
- 1 vanilla bean, seeds scraped (or 1 Tbsp vanilla extract)
- 3/4 cup cocoa powder
- pinch of salt
- 1-32 oz. container of plain greek yogurt (I love Chobani 2%)
- 1 cup milk (I used coconut milk - use your favorite)
- 1 1/2 cups GF brownies, cut into chunks (use your favorite brownie)
In a small saucepan over medium heat, combine all of the ingredients. Heat, while stirring, until it begins to bubble and the cherries become soft. Continue heating, stirring frequently, until it thickens slightly. Remove from heat, and allow to cool completely (I put it in the fridge to speed up the process).
In a large bowl, stir the honey, vanilla bean (or extract), cocoa powder, and salt together, until the cocoa is mostly combined. Add in the greek yogurt, about a cup at a time, stirring until smooth. Add the milk, mixing until well combined.
Transfer the yogurt base into your ice cream maker, and freeze according to the maker’s instructions.
Transfer the frozen yogurt base to an airtight container. Pour the cooled cherries over top, and sprinkle the brownie chunks on top of the cherries. Swirl the add-ins into the frozen yogurt using a butter knife or straight spatula, until evenly dispersed.
Place in the freezer for about 20 minutes (or longer) to set. Serve once set. Store leftovers in an airtight container.
Once the frozen yogurt has been in the freezer for more than 12 hours, you’ll want to let it sit on the counter for about 15-20 minutes to soften before scooping.