I have made ice cream all sorts of ways, but the methods I always come back to are the simplest ones. No cooking, not too sweet, simple and quick. Greek yogurt is a backbone of this approach, since its thick creaminess gets you most of the way there without all the heavy cream or eggs. In fact, once I discovered that you could essentially make Pinkberry-style frozen yogurt by dumping a carton of greek yogurt into the ice cream maker with some sugar, it seemed even sillier to ride that trend (which has since gone from yogurt to cupcakes to donuts… I think we are rebelling against something).
This yogurt is so simple you can throw it together after dinner and be enjoying ethereal bowls of it within a half hour (and yes, you’ll eat multiple bowls of it). You may need to adjust the quantities to fit your ice cream maker — this batch nearly overflowed mine, but I wasn’t complaining. And the ratios are fairly forgiving.
I thought about tumbling all sorts of things into the ice cream maker while it was mixing — cinnamon, blackberries, toasted almonds. But in the end, I kept it simple. It’s slightly tangy from the yogurt and just sweet enough to be dessert.
Coconut Frozen Yogurt
1 can (13.5 oz/400 ml) full-fat coconut milk, chilled
1 can water
2 cups greek yogurt (I used nonfat)
2 pinches salt
3/4 cup sugar
1 teaspoon vanilla
2 teaspoons vodka
1/2 cup shredded unsweetened coconut
Combine coconut milk, water, yogurt, salt, sugar, vanilla and vodka in a large mixing bowl and whisk until thoroughly combined, and until the sugar is completely dissolved. Whisk in the coconut.
If your coconut milk was chilled when you started, you can proceed straight to the ice cream maker. If not, chill the mixture for at least an hour before ice creaming.
Turn on your ice cream maker and pour in the ice cream base while the paddle is in motion (follow your ice cream maker’s instructions). Process for about 20 minutes, or until the ice cream is nearly doubled in volume. Transfer to a container and freeze until firm.