Cake Batter Frozen Yogurt
User Reviews
4.4
Cake Batter Frozen Yogurt
Description
Cake Batter Frozen Yogurt is prepared by combining plain yogurt (Greek or other), cream cheese, honey, and vanilla extract in a food processor until smooth and creamy. The honey helps maintain creaminess while adding mild sweetness. Once blended, sprinkles are gently folded in to provide bursts of color and texture.
The mix is then transferred to an airtight container and frozen for at least six hours, preferably overnight, to achieve a firm but scoopable consistency. This frozen yogurt offers a balance of tang from the yogurt and richness from the cream cheese, with sweetness and texture enhanced by the sprinkles.
For best results, Greek yogurt can be used for higher protein content and a thicker texture. Full-fat yogurt yields creamier results, though lower-fat options work as well. The recipe allows for substitution with non-dairy yogurts and cream cheeses for dietary preferences. It stores well in the freezer for up to two weeks and can be served as a refreshing dessert or snack.
Ingredients
- 1 cup (8 oz/225 g) PLAIN yogurt Greek, non-fat or full fat
- 1 cup (8 oz/225 g) cream cheese
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 3 tablespoons Sprinkles
Notes
- Greek yogurt is preferred for higher protein, but any plain yogurt works.
- Use full-fat yogurt for creamier results; low or nonfat yogurt is also acceptable.
- Choose brick-style cream cheese rather than whipped for best consistency.
- Honey or agave nectar adds sweetness and helps prevent icy texture in the frozen yogurt.
- Dairy-free variations can be made using non-dairy yogurt and cream cheese alternatives.
User Reviews
Overall Rating
4.4
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