I am so so sooooo excited about this recipe.
1. I love frozen yogurt.
2. I love goat cheese.
Combining them; oh.my.sweet.heavely.goodness. I can die happy.
It’s 10 pm, 2 hours past my bedtime. I’m on pinterest, par for the course, no matter what time of day it is, I’m probably on pinterest. I saw a post for ice cream, or fro yo, or goat cheese. Something along those lines that made me get off my butt and get in the kitchen, 2 hours past my bedtime.
I must make frozen yogurt with goat cheese, somehow, this must happen, right now. See what staying up past my bedtime does? Crazy things, like combine yogurt and goat cheese, and turn it into dessert.
After a quick search I found goat cheese ice cream from one of my favorite food blogs: Ezra Pound Cake. I used her tip on adding cornstarch to help keep the ‘ice cream’ soft, and off I went, on a fro yo goat cheese experiment. 3 minutes later, I had the yogurt base. 7 hours later I had goat cheese frozen yogurt. No ice cream maker required.
Sometimes, ok, often times, I impress even myself with what I come up with. This is one of those times.
You can’t have frozen yogurt without ample amounts of toppings, can you? Remember how I devoured a batch of Chewy Granola Bars in 2 days? Some of those may have ended up on a few bowls of goat cheese frozen yogurt. PERFECT to top off my goat cheese fro yo. I mean honestly, no joke, no exaggeration. I can die happy. I have met the ULTIMATE frozen yogurt.
Goat Cheese Frozen Yogurt
Makes about 1 quart
2 cups Greek-style yogurt (I used non fat)
1/2 cup sugar
3 ounces goat cheese
1 tbsp cornstarch (this helps keep it soft)
Chewy Granola Bar Crumbles
Mix together the yogurt, sugar, goat cheese and cornstarch in a blender or food processor. Pour into a bowl. Refrigerate 1 hour.
Pour mixture into a freezer safe container and freeze for about 7 hours. It should be ready and scoopable (yes, this is a word, in my vocabulary anyway) at this point. If it’s too soft, keep freezing it. After a few days in the freezer it will be pretty hard, so just leave it at room temp for a few minutes before serving.
*In the middle of the freezing process I mixed it up, just took a spoon to the container and mixed for a minute or so. Then kept freezing it. I don’t have a very good reason for doing this, other then hoping it helped evenly freeze it to keep a creamy consistency. I have no clue if it helped, but, it didn’t hurt anything.
If you have an ice cream maker, freeze in your ice cream maker according to the manufacturer’s instructions after you chill it for that hour.