Grab your blender, some frozen fruits, and Greek yogurt, and get instant access to a freezingly cold sugar-free frozen yogurt!
Frozen yogurt boring? Not today!
This is coming from my own experience: Every time I ever happened to try frozen yogurt instead of simply going for the good ol' ice cream, I ended up at least sort of disappointed. Especially back in the days when the "frozen yogurt" thought seemed healthier than thinking of going to have an ice cream scoop. Not realizing how highly packed with sugar both of those options were.
So, yeah, I was disappointed at frozen yogurts mainly because they seemed plain boring. Admittedly, my vanilla-raspberry ice cream and chocolate-hazelnut ice cream are still pretty unbeatable, but they are not as simple to make as this one. And what else makes this one different?
First of all, you get to make it yourself. Second, you get to choose from many different fruits and substitute stevia (or another hearted sweetener) for sugar. Third, it is unbelievably simple and fun to make if you own a blender.
Do not wait for the summer to fade out, grab your horsepower blender, get some frozen fruits and Greek yogurt ready, and get instant access to a freezingly cold cream that will satisfy those ice-cream cravings!
To see how simple this is, watch a highly amateur video (learning, please be patient) of the procedure.
I think the most secret ingredient is the frozen yogurt's ability to have an ice-cold cream ready in no time. For that to happen it is basically enough to have 3 ingredients at hand: frozen fruits, Greek yogurt, and a sweetener.
A blender is a must, as well. I add coconut oil and vanilla whey powder for enhanced creaminess. On top of that, I add a dash of salt and a splash of vodka because I like to think that these two bring the melting point of the ice cream a bit lower (it doesn't become rock-hard frozen inside the home freezer too quickly).
For the topping, if I am really lazy, I tend to use some sugar-free fruit syrup or sugar-free chocolate syrup. But when I am not lazy, I love my sesame sauce on top of the ice cream. Just take some sesame seeds, roast them a bit (until they start smelling nice), add some IMO syrup, and maybe some cinnamon, and that's it. I like pouring it warm on the frozen yogurt.
And the crunch of the seeds, yum!
Sugar-free frozen yogurt
- 1 cup greek yogurt - full-fat
- 1 cup raspberries - frozen
- 1 tablespoon coconut oil
- 1 tablespoon vanilla whey powder
- 1/16 teaspoon stevia extract - or to taste
- 1 dash salt
- 1 tablespoon vodka - optional - to taste
- 1 tablespoon sesame seeds
- 2 tablespoon IMO syrup
- 1 teaspoon cinnamon - optional
- Put all the ingredients in a blender, frozen fruit on top. Start blending on slow. You might need a spoon to give it a little push from the beginning. Make sure to do so with the blender OFF. Once it starts blending smoothly, blend for approximately 30 seconds on high or until creamy. Place into an airtight container and freeze or consume immediately.
- Click here to see an amateur video on how this is done.
MORE KETO ICE CREAM RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try:
Lasheba Winston says
Hello, MSK!!! If I have an ice cream maker do I still have to go through the egg in the heat proof bowl step? Is there a simpler way to make this yummy treat?
Hi. You're probably asking about making the Delicious Keto Vanilla Raspberry Ice Cream. For the best results, I would still want to follow the instructions. Tempering the eggs eliminates any possible chance of salmonella. But you can always use pasteurized egg products instead of raw eggs. Still, make sure you do enough beating for the creamiest result. 😉
all my excuses !!! I just saw that the conversion does not work when I use the translator ... but if I put it back in English it's OK ...
I have been eating keto for 18 months and have lost 15 kg, and I am very healthy.
But the desire for sugar returns quickly if you are not careful ...
Thanks for your recipes ... can't wait to try the frozen yogurt !!! yum-yum !!!
Ok, great, I'm glad you've got this lifestyle working for you! Keep on going and do keep in touch!
Too bad the metric system doesn't work .... it's not easy for a French woman like me !!!
Otherwise, your recipes look delicious ...
How come it doesn't work for you? What browser are you using? It works with Safari, Firefox, and Chrome, when I try it out.
Otherwise, it feels very nice to get compliments from a French! Wish I could make all French desserts keto-friendly!
SCOTT L BECKER says
dear tisa, i don't want to pile on but, i would like you to read this article
and tell me if you still think that imo is keto. scott.
Thank you for the comment and for the link to an interesting article that I would gladly encourage all keto-ers to read. I do try, through my own evolution of creating recipes and doing low-carb/keto, to not exactly encourage readers to use ingredients like IMO. Not in high amounts, at least. Some recipes stay on, where only a tiny amount of IMO per serving is used. In this particular recipe, it is 1/2 T per serving. Most of the time, I do acknowledge it is not a "perfect" keto ingredient and that everyone should decide on their own on using it. Additionally, I even discourage people from indulging in any kind of keto sweets too often, although my site is all about that.
Lately, I haven't used IMO in recipes, and in time, I will clean the outdated ones using too processed ingredients, replacing them with "cleaner" recipes.
All the best!
Thank you for sharing this recipe!
If I put it in the freezer, will it come out rock hard, or does the coconut oil prevent that?
Hope your summer is going well!
Well, our home freezers, unfortunately, tend to make homemade ice creams rock hard almost inevitably when left in there for a long time. When I make homemade ice cream, I put a tiny amount of vodka in it (if there are no children around) trying to prolong the time it takes to freeze deeply.
Have a nice summer!
I used strawberries instead of raspberries I don’t like raspberries anyway but this was the best tasting strawberry guilt free yogurt I had. I also added a few blueberries to it. I skipped the sesame sauce but otherwise it was off the chain!
My Sweet Keto says
Hi, Stephanie! I'm so glad you liked it! It's also one of my favorite quick summer desserts. And yes, I encourage everyone to use whatever fruit they prefer.
Ok, you realize you can't actually call it "Sugar Free" if it has Raspberries mixed right into it, right? Raspberries have roughly 5 grams of sugar per cup. Call it low carb ... maybe. Call it "no sugar added" ... absolutely. But it's not "Sugar free" and any diabetic who has to actually watch their sugar intake carefully because it can kill them (and not just someone avoiding it as a personal choice) can tell you that fruit is not "sugar free". Funny enough, food manufacturers used to call stuff with natural sugar "sugar free" until a bunch of diabetic and lawyers got together and sued which is where the term "No sugar added" was born instead.
My Sweet Keto says
You are right, hardly anything is sugar-free. A cup of Greek yogurt has around 8 grams of sugar, did you know?!
With all the respect for the diabetes patients, I hope that such misleading information hasn't made them follow a recipe like this.
Muse - do you have an online recipe site? Or anything you’ve created and shared? Maybe we could all go and pick holes in it.
Mysweetketo thank you for taking the time to share these recipes
My God could you have written a more uppity response?
I want to try putting this in my ice cream maker!
Yum Yum! Definitely going to make this! Yummmmmmmy looking.