So let me explain some things about my world these days.
It’s kind of crazy, but that’s totally cool with me. What’s weird is that seasonally I am ALL over the place. Let me explain. As you guys well know I have been testing recipes for the cookbook, which covers all the seasons (do you follow hbharvest on snapchat??! all the behind the scenes are there!). Then of course, there is the blog, which stays pretty true to the current season… or at least what the season is supposed to be like (3-6″ of snow expected today). Aside from all my own stuff, I do work on projects for other companies. Some of these projects are for things you won’t see until the fall…or even Christmas. Consequently, there has been complete seasonal craziness taking place, with fall, winter, spring and summer recipes all happening simultaneously. 🙂
What I’m trying to say here, is that literally one day I am all about spring, and the next I could be working on Thanksgiving. At the moment my seasonal awareness is completely screwed up. It is not a horrible thing, it’s just weird. I mean, who cooks a Thanksgiving turkey is April??
With today’s recipe I feel like I sort of jumped a little ahead to late spring, but really when creamy strawberry frozen yogurt it involved, who cares? And since it is yogurt, it counts as breakfast too, right?
Yes, yes, yes.
Sooo, maybe you guys have noticed, but lately I’ve been on a huge edible flower kick. Like I can’t get enough of them. It’s becoming an issue with my bank account.
Some people buy shoes… I buy edible flowers. Kind of weird, but I can’t help it.
So along those same lines, I used rosehips in this frozen yogurt. If you’ve never heard of rosehips, don’t be freaked out. I promise there’s nothing weird or scary about them. Rosehips are the fruit of the rose plant. They have a subtle flavor but pack a huge nutritional punch! They’re actually the best source of vitamin C you can consume, containing 50% more vitamin C than oranges! You can buy them at Whole Foods or on Amazon. They’re also what’s in your favorite rose tea. I loved the combo of the very subtle rose flavor with sweet strawberries, it’s honestly such an awesome combo.
If you’re not into the rosehips, NO BIG deal you can simply omit them from the recipe and then you’ll have a simple, but still healthy and delicious, strawberry frozen yogurt. What I love most about this recipe, I mean, aside from its deliciousness, it its ease. It’s just so effortless. Simply steep your rosehips in milk, just like you’d steep tea, then add the milk, some greek yogurt and strawberries to a blender and blend.
And that’s your frozen yogurt.
From here, you churn the yogurt in an ice cream maker until it becomes soft serve. If you don’t have an ice cream maker, no worries! Just freeze the yogurt. Then once frozen, add it to a food processor and puree until it gets to be the consistency of soft serve. Pretty simple right?
Very best part? It’s so healthy!!
I know it’s not the same as ice cream, but this Strawberry Rosehip Frozen Yogurt is still pretty dang delicious. It’s also the perfect spring snack…or breakfast – maybe with granola? Weird? Nahh, I like it.
Strawberry Rosehip Frozen Yogurt.
Servings: 3 Cups
Calories Per Serving: 414 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 1/2 cups full-fat coconut milk or milk of your choice
- 1/2 cup honey*
- 2 tablespoons rosehips or 2 rosehip tea bags optional
- 1 teaspoons vanilla bean seeds removed or 2 vanilla
- 3 cups fresh or frozen strawberries hulled
- 3 cups plain greek yogurt (0% 2% or full-fat all work)
- Add the milk and honey to a small saucepan and heat over low heat until they begin simmer and steam, do not boil the milk. Add the rosehips (or tea bags) and vanilla bean seeds. Cover and let steep for 10 minutes.
- Strain the milk through a fine mesh strainer. Discard the rosehips and vanilla bean. Add the milk to a blender and add the 2 cups strawberries. Blend until completely smooth. Add the greek yogurt and blend until combined. Chop the remaining 1 cup strawberries and add to the blender, blend until the strawberries are evenly mixed, but not pureed. If you do not want any strawberry chunks, just add the strawberries all at once to the blender when you add the milk and blend.
- Place the mixture in the fridge to chill.
- Once chilled, churn the mixture in your ice cream maker according to the makers directions. Eat as soft serve and then freeze the leftovers for eating later!
- Alternately, if you do not have an ice cream maker, you can freeze the yogurt mixture in a gallon size ziplock bag. Once frozen, break the yogurt into chunks and add to a food processor or blender. Pulse until whipped and smooth. Eat or freeze until frozen!
*You can also use sugar in place of the honey. If you prefer a sweeter yogurt, add more honey or sugar to your taste
Do you see the creaminess??? SOOOO GOOD. 🙂