- Calories: 60
- Fat: 2.5g
- Carbs: 3g
- Protein: 4.5g
- Fiber: 1g
- WW Points (new system): 1 point
Nutritional information is per 1/2 cup (100g), and was calculated using Wholesoy (as mentioned in the recipe). Values may vary, depending on your yogurt and sweetener of choice.
No Ice Cream Machine?
Choice #1: Freeze the yogurt mixture, then re-blend in a Vita-mix or Blend-tech.
Choice #2: Freeze the mixture in a shallow container. Every 45 minutes (for up to 4 hours), stir the slush. Yes, this takes a while, and it will also never yield as creamy of a result… So if you’re really serious about ice-cream making, you might want to think about investing in a machine. My Cuisinart Ice Cream and Sorbet Maker was only $40; it’s a one-time purchase that gives you enjoyment for years!
Choice #3: Forgo the ice cream and pour the liquid mixture into popsicle molds (or paper cups) instead. You’ll probably want to add extra sweetener for popsicles.
If you have an ice-cream maker that looks like mine (shown below), make sure it has been frozen for at least 24 hours prior to using and is solid like a frozen brick. If the base is even the slightest bit unfrozen, you will only end up with slushy ice cream.
Homemade ice cream is best served the day it’s made, but it still tastes delicious for up to a month in the freezer (in an airtight plastic container). If you freeze for more than a day, you’ll probably end up with a frozen block, so just be sure to thaw the ice cream for 15-20 minutes prior to serving.
Return: How to make Frozen Yogurt.