Nearly three years ago I posted a recipe for Purple Cow Frozen Yogurt, which I loved… but sadly waited this long to make for the second time (precisely the reason for these Throwback Thursday posts!).
This time around I used chopped dark & white chocolate rather than chips, but otherwise followed my recipe as previously written. Thus, I’m stumped as to why the finished product ended up a darker hue. Different blackberries, perhaps?
Color aside, the flavor was just as I remembered it: sweet-tart with a vibrant berry flavor, and speckled with pieces of rich dark chocolate and creamy white chocolate.
We have not one, but two family vacations on Cape Cod coming up this summer (Wellfleet with my folks, Truro with John’s) and I’m hoping to seek out a cup of classic Purple Cow ice cream at some point during our stay. In the meantime, I’ll be enjoying this healthier version at home!
Purple Cow Frozen Yogurt
Prep Time: 10 minutes
Cook Time: 0 minutes
- 2 cups plain 0% fat Greek yogurt (I used Chobani)
- 1 cup plain 2% fat Greek yogurt (I used Chobani)
- 1/2 cup + 1 Tbsp evaporated cane juice (or granulated sugar), divided
- 1 tsp pure vanilla extract
- 12 oz blackberries (about 1 1/2 cups)
- 4 oz raspberries (about 1/2 cup)
- 4 oz dark chocolate, chips or chopped, (about 1/2 cup)
- 4 oz white chocolate, chips or chopped, (about 1/2 cup)
In a large bowl, combine yogurts, evaporated cane juice, and vanilla extract. Stir until the evaporated cane juice is completely dissolved. Place in refrigerator and chill for about 1 hour.
Place all of the berries into a food processor or high-speed blender and process/blend until pureed.
Set a fine mesh sieve over a large bowl and pour the berry puree into the sieve. Using a rubber spatula, stir and gently press down on the puree to separate the puree from the seeds. Be patient, as this might take a little while. You want to extract as much of the thick liquid as possible – don’t forget to scrape the sides and bottom of the sieve with a clean spoon and add any collected puree to that in the bowl. Unless you really hate seeds, you can reserve whatever is left over in the sieve, add a bit of sweetener, and enjoy as no-cook berry preserves. Stir in the remaining 1 Tbsp of evaporated cane juice into the seedless berry puree & place in the refrigerator to chill for about 1 hour.
Stir together the sweetened yogurt and seedless berry puree until well mixed and freeze mixture according to ice cream maker manufacturer’s instructions, slowly adding in both kinds of chocolate in the last few minutes of churning.
Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).