This summer is a hot one and the studio where I work is not well air-conditioned. This is fine. The beads of sweat that form on my brow while I write emails make me feel like I’m doing something much greater than sitting. It’s when I’m standing, cutting leather in the 3 pm sun that blazes through the west-facing glass block windows, that I start to feel like a wilting flower. This is when I start dreaming of ice cubes, walk-in freezers and big bowls of sorbet and frozen yogurt. These dreams are what keep me.
Upon returning home after a hot day, occasionally I’m lucky enough to make the last part of my dream become a reality. My ice cream maker gets such a workout in summer. Yesterday’s frozen yogurt dream came together in perfect harmony and with little effort thanks to just a few ingredients I had on hand. Coconut Nutella Frozen Yogurt uses only four ingredients and is subtlety sweet and refreshingly tangy, with just the tiniest hint of Nutella. I feel like this may be my new summer dessert.
Coconut Nutella Frozen Yogurt
- 1.5 cups reduced fat canned coconut milk (used Trader Joe’s Organic brand)
- 1.5 cups full fat Greek Yogurt (used Greek Gods)
- 1 ripe banana, mashed
- 1/4 cup Nutella
1. Mash banana in a small bowl and set aside.
2. In the bowl of a KitchenAid, mix together coconut milk and Greek yogurt. Then mix in banana and Nutella for about two minutes.
3. Churn well in ice cream maker (about 1/2 an hour), then place in freezer to finish setting up.
P.S. I apologize that this recipe calls for appliances. I really really hate searching for recipe ideas and finding ones that require appliances that I don’t have. I used to not have any, but then my mother-in-law started attending estate sales. Now I have plenty. For everyone else whose mother-in-law does not have the time to search for super estate sale deals, David Lebovitz has a nice tutorial on how to make ice cream without an ice cream maker.