Pinkberry Frozen Yogurt Knockoff Recipes

HOMEMADE PINKBERRY FROZEN YOGURT

Steps:

• Heat the sugar, corn syrup, salt, and 1/4 cup water in a small saucepan over medium-low heat, stirring until the sugar has dissolved.
• Once bubbles start to form on the bottom of the pan, remove from the heat.
• Transfer to a large bowl and cool about 15 minutes, stirring occasionally.
• In a separate bowl, mix the yogurt, buttermilk, and lemon juice together, and then into the sugar mixture.
• Refrigerate until cold, 6-8 hours.
• Freeze in your ice cream maker according to manufacturer instructions.
• Transfer to a separate bowl to harden in the freezer for at least 4 hours.

COPYCAT PINKBERRY FROZEN YOGURT

Steps:

• Whisk together the yogurt, sugar, vanilla extract and salt. Continue to whisk until the sugar is 'dissolved' in the yogurt mixture. It will seem really thick at first, but keep whisking. It may take 2-3 minutes to get it very smooth and not grainy.
• Place in the fridge for 30 minutes - 1 hour to chill. While you don't have to do this step, I find it helps create a creamier product when processing the fro-yo.
• Remove the mixture from the fridge and place in the base of an ice cream maker (I love this one). Process according to manufacturer's directions until thick and creamy. Since I used all greek yogurt for this, it was thick within 10-12 minutes.
• Enjoy as is for soft-serve consistency, or place in a freezer-safe container and freeze for an additional 2-4 hours before serving.

PINKBERRY FROZEN YOGURT KNOCKOFF

Steps:

• Whisk both yogurts, the sugar and corn syrup in a bowl until combined.
• Pour into an ice cream maker and freeze according to manufacturer's instructions.
• For a softer consistency, serve right out of the ice cream maker.
• For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours.

PINKBERRY

Steps:

• Whip the whipping cream to a consistency where you can start to see the stroke marks of the whisk and slowly disappear.
• Add plain yogurt and mix well. Then add the rest of the ingredients.
• Pour into ready to go ice cream maker (mine requires freezing the bowl overnight).
• Every 30 minutes, give it a scrape-down to aerate it. They say the more you scrape it, the smoother it becomes.
• Once it's at an ice cream/frozen yogurt consistency, enjoy it plain or with toppings of your choice. Some popular Pinkberry topping are fresh strawberries, kiwis, mangos, peach slices, pineapple, blueberries, lychees, raspberries, chocolate chips, coconut shavings, captain crunch cereal, fruity pebble cereal, white chocolate chips, etc. Get creative! :D.