This frozen yogurt is super simple and delicious and I may or may not have had two servings today. The caramel swirl is made with the honey caramel sauce I made last week, and drizzled with the brown sugar version because I swirled all of the honey caramel in so there was none left to top. This is delicious and you must make it as soon as possible.
I love ice cream scoopers! The ice cream comes out so perfectly scooped!
No need for ice cream makers! Just a container and a large spoon… both for mixing and shoveling into your mouth. 😀
Caramel Swirl FroYo
- 1 1 lb tub choice yogurt (I used Greek Honey Yogurt, which all I had on hand)
- 1 recipe caramel
Leave your yogurt in the freezer for 3-4 hours. In that time you can make the caramel (link above) if you don’t already have some on hand. Take your yogurt out and stir it really well until its really soft. (Freezing it will firm it up a little so the caramel will swirl instead of just mixing). Then pour in the caramel and mix it until just swirled in. Then freeze until ready to serve. Mixture will be very soft and scoopable but not as firm as ice cream*.
*Notes: The yogurt will take a LONG time to freeze, mine took overnight to freeze completely, but to scoop it out I had to microwave it a little. So this is best served the day it is made, about 4 hours after put back into the freezer. If frozen overnight, and unscoopable leave it out at room temperature for 15 minutes or microwave for 15-20 seconds.