Maple syrup is – without a doubt – one of my very favorite sweeteners. Much more than just sweet, the thick amber-colored liquid is rich, bold, and flavorful.
Obviously delicious when poured over a stack of fluffy pancakes or drizzled into the pockets of crisp waffles, maple syrup is also a fantastic addition to all sorts of recipes.
I have a large bottle of grade B maple syrup on hand in the fridge at all times, and I often add it to baked goods and desserts. So when Voskos offered to send me a case of their Greek yogurt to develop a recipe, I jumped at the chance to make maple frozen yogurt.
I know I’ve already waxed poetic on this blog about these maple cream sandwich cookies from Trader Joe’s, and it was a given that they’d make their way into the fro yo.
A quick churn in our ice cream maker (which has remarkably lasted for about 5 years) and the yogurt takes on a creamy soft-serve consistency.
You can either serve the frozen yogurt right away, or spoon it into an airtight container and place it in the freezer until hardened.
Due to the low fat content, the fro yo will freeze pretty hard. Simply pull the fully frozen yogurt out of the freezer and keep at room temperature for about 1/2 hour before you intend to eat it, or place the container in the microwave and heat in 20 second intervals until slightly softened and scoopable.
If you’re instinct is to crumble additional maple cream sandwich cookies over the top of your frozen yogurt, I am in full support ;).
Maple Cookie Frozen Yogurt
Prep Time: 15 minutes
Cook Time: 0 minutes
Keywords: dessert vegetarian greek yogurt frozen yogurt fall
In a mixing bowl, whisk together both yogurts, maple syrup, maple extract, and salt.
Freeze according to ice cream machine manufacturer’s, gradually adding in the chopped cookies during the last few minutes of churning.
Serve immediately as soft serve or freeze in an airtight container until hardened.