Ingredients
Frozen Yogurt Base
- 3 cups full fat plain Greek yogurt
- ¾ cup pure maple syrup
- 2 tablespoons matcha powder
- 1 teaspoon vanilla bean paste
Instructions
- Combine Ingredients: Start by adding the full-fat plain Greek yogurt to a kitchen blender, then add the pure maple syrup, matcha powder, and vanilla bean paste.
- Blend Mixture: Blend the ingredients until fully combined and smooth. Scrape down the sides of the blender with a spatula as needed to ensure all ingredients are well mixed.
- Freeze Mixture: Pour the blended mixture into ice cube trays or molds. Place the trays in the freezer and freeze until solid, which takes approximately 4 to 6 hours.
- Process Frozen Cubes: Once frozen, remove the matcha yogurt cubes from the trays and transfer them to the bowl of a food processor. Process until the cubes are completely broken down and the mixture achieves a creamy, frozen yogurt consistency. You may need to scrape down the sides during processing or let the cubes sit for a couple of minutes to soften slightly.
- Serve or Store: The matcha frozen yogurt is now ready to serve immediately. Alternatively, transfer it to an airtight container and store it in the freezer for later enjoyment.
- Optional Topping: To add a delightful texture, top the frozen yogurt with toasted coconut flakes. (To toast coconut flakes, spread them on a baking sheet and bake at 325°F for 5-7 minutes until golden, stirring occasionally.)
Notes
- You can use an ice cream maker instead of freezing the mixture in trays if you prefer a smoother texture directly.
- If you do not have vanilla bean paste, vanilla extract can be used as a substitute.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt with similar thickness.
- To toast coconut flakes, bake at 325°F for 5-7 minutes until lightly golden, stirring occasionally to avoid burning.
- Allow the frozen cubes to soften slightly before processing to ease blending and help achieve a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Fusion
- Diet: Gluten Free
