Perfectly Creamy Frozen Yogurt: 56 Amazing Flavors Plus Recipes for Pies, Cakes & Other Frozen Desserts, written by Nicole Weston, features an incredible variety of fun and seasonal frozen yogurt recipes. A few exciting flavors include Honey & Goat Cheese, Apple Pie, White Chocolate Raspberry, Black Cherry Vanilla, and Browned Butter Pecan. I will also be sharing her recipe for Coffee Frozen Yogurt following the review.
Disclosure: I received this book from Storey Publishing in exchange for my honest review. All opinions and statements are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Nicole Weston is currently based in Los Angeles as a pastry chef, chocolatier, food writer, and recipe developer. She created the blog, Baking Bites, in 2004 as a way to share home baking resources with common techniques and hundreds of recipes. It was named one of the 50 best food blogs in the world by the London Times.
Perfectly Creamy Frozen Yogurt
Nicole begins with a thorough introduction for making frozen yogurt at home. The included tips and tricks will help beginners get started along with a guide describing the different types of ice cream makers. There is even a Frozen Yogurt FAQ section for a few of the more common questions.
You will not only find frozen yogurt recipes within the pages, but a variety of additions and mix-ins to help build the flavors. The yogurt bases can also be used to create stunning desserts and layerings such as the Brownie Baked Alaska, S’mores Icebox Terrine, and Chocolate-Dipped Coffee Cream Puffs.
Chapters are divided based on flavor profile: Classic Bases; Fruits; Sugar and Spices; Chocolate and Nuts; Cookie and Brownie Sandwiches; Cakes, Cupcakes, and Pies; Semifreddos, Terrines, and Bombes; Popsicles, Bonbons, and Other Treats; and Sauces.
Nicole has developed the recipes using thick, Greek-style full-fat yogurt paired with an easy meringue method to aerate the mixture for a light and creamy texture. They are best made with an ice cream maker, but she does include instructions in the introduction on how to prepare the mixtures without one.
The photography is provided by Matt Armendariz. Many of the recipes are accompanied by either a photo of a scoop of the frozen yogurt or a full-page photo of the yogurt-based dessert. There are also step-by-step photos on how to make the yogurt base with the meringue method. Titles are written in English. Measurements are listed in US Customary (there is a metric conversion chart at the end of the book). Each recipe has a headnote with background information, yield, variations, and other uses.
Coffee Frozen Yogurt
The Coffee Frozen Yogurt comes from the Classic Bases section and is such a great flavor to get started with only a handful of ingredients.
Instant coffee is dissolved in milk, then blended with cold Greek-style yogurt and a basic meringue mixture to form the base. The mixture is then transferred to an ice cream maker to churn until smooth and creamy. Freeze for another 2 to 3 hours to set further before serving.
This Coffee Frozen Yogurt is when prepared with an ice cream maker. If you do not have an ice cream maker, pour the mixture into a baking dish and freeze for 15-20 minutes. Stir thoroughly to break up ice crystals and freeze for another 15-20 minutes. Repeat the process until the mixture is thick and frosty. This version may take longer to defrost at room temperature before you are able to scoop and serve.
Nicole also includes a couple of fun variations to add even more flavor:
- To make a Mocha Cookies ‘n’ Cream (photo above): Stir in 1 1/2 cups of crushed chocolate sandwich cookies after churning.
- For a Caramel Macchiato: After churning, swirl in 1/2 cup of a caramel sauce to create streaks of caramel throughout the yogurt.
I also tried the Vanilla Browned Butter, Cookies ‘n’ Cream, Peanut Butter, and Cinnamon Bun Pops.
The Vanilla Browned Butter comes from the Sugar and Spices section. This is one of the best frozen yogurts I have ever tasted. The browned butter adds such a wonderful nutty flavor that pairs beautifully with the vanilla bean.
The kids picked out the Cookies ‘n’ Cream from the Chocolate and Nuts section. The creamy yogurt base is packed with both finely chopped and coarse pieces of chocolate sandwich cookies. This recipe can also be used as the base to make a Cookies ‘n’ Cream Cake or Cookie Lovers’ Bombe.
The Peanut Butter Frozen Yogurt was another very easy recipe with only a handful of ingredients. For a fun flavor twist, Nicole recommends swirling in some strawberry sauce to make a PB&J.
I used the Vanilla Browned Butter Frozen Yogurt as the base for Cinnamon Bun Pops! The freshly churned yogurt is swirled with a buttery cinnamon streusel mixture, transferred to popsicle molds, and frozen until solid. The decadent flavor is reminiscent of cinnamon buns and perfect for any time of day.
Perfectly Creamy Frozen Yogurt is a wonderful pick for those interested in making a variety of fun and exciting frozen yogurt flavors. Many of the frozen yogurt bases come together just a handful of ingredients. They simply need 2-3 hours to set in the freezer. Some of the yogurt-based desserts such as the cakes, semifreddos, terrines, and bombes require a little more planning.
Most of the ingredients are readily available in the average American grocery store. A few items that may require further searching include hazelnuts, Key limes, orange oil, cardamom pods, matcha powder, and malted milk powder.
Coffee Frozen Yogurt Recipe
Excerpt from Perfectly Creamy Frozen Yogurt
Coffee Frozen Yogurt
- 1/2 cup whole milk
- 2 tablespoons instant coffee or espresso powder
- 1/4 cup water
- 2/3 cup sugar
- 2 large egg whites room temperature
- 2 cups plain Greek-style yogurt cold
- 1 teaspoon vanilla extract
- 1 1/2 cups crushed chocolate sandwich cookies
- Bring the milk to a simmer in a small saucepan. Add the coffee pwodr and stir to dissolve. Set aside to cool slightly.
- Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
- While the sugar boils, beat the egg whites to soft peaks in a large clean bowl.
- When the sugar is ready, continue beating the eggs on low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes.
- Whisk together the yogurt, vanilla, and coffee mixture in a large bowl until smooth. Fold in the meringue.
- Pour the yogurt mixture into an ice cream maker and freeze according to manufacturer's directions.
- If using the optional crushed chocolate sandwich cookies to make the Mocha Cookies 'n' Cream, fold the cookies in after churning.
- Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.