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: 752 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!
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*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. 🙂
I love frozen yogurt so this ought to be right down my alley.
Hope you loved it Peyton ((:
Love the sound of using rosehip tea bags. I so on that! Elinor x
As soon as spring decides to stick around here in Chicago, I will be making this! Pinned!!
Awesome!! Let me know what you think!!
ah, the food blogger struggle! it’s like fast-forwarding time, but only in your kitchen!
I’ve been enjoying your snaps — that pudding yesterday looked great! — so keep it up 🙂 x
Thank you !! Snapchat is hard!!
I can’t wait for your cookbook!!!!
What I want to know is where you got that dainty little spoon with the daisy (or sunflower) on the end? I’ve seen it in some of your other photos in the past. I love the dishes you use for serving your food in the photos! And oh yes, the recipes too!
HI! That spoon was actually my moms as a baby, so I guess it is an antique! Thank you so much! ?
I feel like you must have a gang of elves helping you to get it all done! How do you do it?! This looks so good!!
hehe! Thank you so much!! I have an elf and his name is Conrad and he is my dad and he is the BEST! Thank you so much! ?
oh, wow, this is my perfect ice-cream for this summer! Love all the healthy flavors and rosehip!! Don’t have ice cream maker, but I know somebody to borrow from. So making it..
And also so excited about your book! I can’t wait, thank you for keeping us posted!
Let me know what you think!!! Thank you !!
This is so pretty Tieghan! I love the combination of strawberry and rosehip. When you add the honey and coconut milk? Best thing ever! <3
Thank you!! I love it too!!! (:
All the seasons seem to be screwed up anyway so it makes no difference to me if you skip from the crazy winter fare to ice cream. its all good
Haha perfect!! (:
Gorgeous Tieghan! I know what you mean about edible flowers. $$$$ but so worth it.
Thank you!! I think so too!
Ah, yes, I will def be making this one as soon as the hot weather kicks in! I love frozen yogurt and had yet failed to come across a recipe that caught my eye and that I felt I could make at home and be…well, edible!! This one hits all the right spots!
YESS I think you got this one!! Hope you love it(((:
now this does look delicious and I love edible flowers.
Rosehip tastes amazing and these look great to me!
I can’t believe I’ve never heard of rosehips before, since I love anything rose-flavored. Or lavender, hmmm.. This looks delish!
Lavender is the BEST flavored candy closely followed by rose. Huge edible flower eater here too!! They are so pretty in food and who doesn’t love beautiful food? And any recipe with a vanilla bean is a winner! As to your question…who cooks a turkey in April, um, we do to, had one Sunday and it was fab. And it’s almost turkey hunting season here so I’m going to let my husband see if he can score one.
i love the color- pale pink is perfect for spring! and this sounds like the perfect afternoon snack because it has both sugar and protein (sugar to make me happy and protein to make me full) ?
Happy food!!! Thanks Heather