Almond Crusted Frozen Yogurt Recipes

ALMOND MILK POPSICLES

Steps:

• Add the ingredients to a blender or food processor and blend until smooth, stopping to scrape the sides down with a spatula as needed.
• Divide the mixture into the popsicle molds, tapping gently to remove any air.
• Place the lid on the popsicle mold and insert the popsicle sticks.
• Freeze 4-6 hours or until completely frozen.
• To remove the popsicles from the molds, run the plastic part of the mold under hot water for a few seconds.
• Prepare chocolate sauce.
• Toast almonds and process in a food processor.
• Remove popsicles from molds.
• Dip popsicles in chocolate sauce and then in roasted nuts.
• After the chocolate solidifies, lace dipped popsicles in freezer bags and put in the freezer.
• Combine the chocolate and coconut oil in a saucepan over medium-low heat. Stir frequently to keep from scorching. When the chocolate has completely melted, remove from heat and set aside. Cool the chocolate completely before using.
• Dip each popsicle in the melted chocolate then dip in the ground nuts. After chocolate solidifies, place in a freezer bag and return to the freezer.

HOMEMADE FROZEN YOGURT RECIPE

Steps:

• Place the yogurt, honey and vanilla in your food processor's bowl.
• Process to incorporate, stopping once to scrape the sides of the bowl, then process 1 more minute, until light and fluffy. You can also whisk by hand, but do so for several minutes until smooth and fluffy.
• Using a spatula, transfer the mixture to a square 9-inch glass baking dish. Cover with cling wrap, and freeze for 45 minutes.
• Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then spread evenly again.
• Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
• When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
• If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days - I doubt it will last longer), remove it from the freezer 30 minutes before serving, to allow it to soften.

ALMOND-CRUSTED FROZEN YOGURT

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking pan, and toast until golden, about 10 minutes. Set the nuts aside until they cool completely.
• Meanwhile, line a square cake pan with parchment paper. Using a 1 3/4-inch ice-cream scoop, make four balls of frozen yogurt, place on parchment, and transfer pan to freezer to harden for at least 1/2 hour.
• When almonds are cool, transfer to the bowl of a food processor. Add sugar and cinnamon, and pulse until finely chopped. Roll the yogurt balls in the nut mixture, and drizzle with honey. Serve immediately.

CHOCOLATE ALMOND FROZEN YOGURT

Steps:

• In a medium bowl; whisk everything together until the sugar and cocoa dissolve.
• Turn the ice cream machine on and pour mixture into the freezer bowl.
• Let mix until thickened, about 25 to 30 minutes.
• Place mixture in a freezer container and freeze until firm enough to scoop.
• Garnish with a light dusting of cocoa powder. (optional).