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Dessert

Strawberry Pistachio Frozen Yogurt

Lighter than ice cream but creamier than sorbet, this sweet-tart recipe using sour cream and yogurt is the ultimate indulgence – with or without an ice cream maker.

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None
Darren Kemper

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Servings
6
Prep Time
20 min
Cook Time
60 min
Duration
80 min

Ingredients

  • 1 lb strawberries, hulled and quartered (about 4 cups)
  • 1/2 cup plus 2 tbsp coconut
sugar, divided
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 3 large egg yolks
  • 1 cup buttermilk
  • 1 cup plain whole-milk Greek yogurt
  • ½ cup full-fat sour cream 
(TRY: Organic Valley Sour Cream)
  • 1/3 cup unsalted pistachios, 
roughly chopped

Preparation

  1. In a large bowl, combine strawberries, ½ cup coconut sugar, vanilla and salt. Toss to coat and set aside until juices start to run out of berries, at least 1 hour or up to 3 hours.
  2. In a small saucepan, vigorously whisk egg yolks and remaining 2 tbsp coconut sugar until thickened, 1 minute. Add buttermilk and whisk to combine. Set over medium-low heat and cook, stirring constantly with a wooden spoon, until mixture thickens and coats back of spoon, 5 to 7 minutes (do not boil). Set aside to cool to room temperature.
  3. In a blender, combine strawberries and juice, buttermilk mixture, yogurt and sour cream. Purée until smooth, 30 to 45 seconds.
  4. Pour mixture into an 8 x 8 x 3-inch metal baking pan and transfer to freezer. Stir every 30 minutes. When mixture thickens (about 1 hour), stir in pistachios and return to freezer. Continue stirring mixture every 30 minutes until firm enough to scoop, about 2½ to 3 hours total freezing time. (Alternatively, process in an ice cream maker according to manufacturer’s instructions.) (NOTE: This recipe is best eaten fresh after the last stirring. However, you can freeze it for up to 1 week, removing from freezer a few minutes before serving to let it soften slightly.)

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 280
  • Carbohydrate Content 37 g
  • Cholesterol Content 111 mg
  • Fat Content 12 g
  • Fiber Content 2 g
  • Protein Content 9 g
  • Saturated Fat Content 4.5 g
  • Sodium Content 118 mg
  • Sugar Content 33 g
  • Monounsaturated Fat Content 4.5 g
  • Polyunsaturated Fat Content 2 g