Frozen yogurt is something I make for special occasions. Fro yo is one of my all time favorite desserts, but it’s not one I get to enjoy all the time. It’s not as readily available as picking up a cookie from the pastry case! So, I make it when I have a little extra time and I wan to truly treat myself.
I had a great week at the bakery last week, and lots of things were happening. Something I’ve been working on personally is celebrating goals achieved, instead of just moving on to the next one. It’s something that is kinda difficult for me, because I was brought up to work hard to achieve things. And being goal oriented is a good thing, and a trait I am thankful to possess. But, I am working on enjoying more present moments and celebrating victories. It’s great to have more goals and more things to do, but slowing down to enjoy achievements is something to be appreciated as well.
One of the main victories of last week is we just got set up with Gold Belly to ship cupcakes and cookies! This has been a goal of mine since our name change. So, when I finally signed the contract I knew I had to celebrate it! My go to fro yo flavor is always chocolate, which you can find the recipe in my book, Cookies for Everyone. But, I thought I’d switch it up for something a little lighter and made Pistachio Fro Yo. I ended up topping my fro yo with fine shredded coconut and chocolate chips. Top yours with pistachios, or whatever else you love! Get the recipe below for my organic Pistachio Fro Yo.
Pistachio Fro Yo
Makes 32 ounces
2 cups organic milk
170 grams (3/4 cup) organic cane sugar
1/8 teaspoon ColorKitchen Blue Dye (optional)
1/8 teaspoon ColorKitchen Yellow Dye (optional)
1 pound organic plain yogurt
1/2 teaspoon pistachio extract
First, place the bowl of your ice cream maker and a 9 x 5-inch loaf pan in the freezer.
In a medium pot, add the milk, cane sugar, blue and yellow dye. Put over high heat, and stir until it reaches 140°F on a thermometer. The sugar will be completely dissolved. Place the pot in the fridge and let it sit overnight. Remove the pot from the fridge, add in the yogurt and pistachio extract and whisk until combined.
Remove the ice cream maker from the freezer, and turn it on low (yes, with nothing in it). Slowly pour the yogurt mixture into the ice cream maker. Churn for about 20 minutes (or follow the instructions on your ice cream maker). I have the KitchenAid attachment for my mixer, and I did about 20 minutes. If you over churn ice cream or fro yo, then it can make it really icy.
Remove the loaf pan from the freezer.
Once the fro yo is done churning, pour into the loaf pan and spread evenly. Place back in the freezer overnight.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!