Vegetarian Frozen Yogurt
Birthday Cake Frozen Yoghurt
A birthday-cake frozen yoghurt with rainbow sprinkles, for the Swirl pint.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 420 ml | 1¾ cups | greek whole-milk yoghurt | |
| 60 ml | ¼ cup | double cream | |
| 10 ml | 2 tsp | cake batter extract | |
| 50 g | ¼ cup | granulated sugar | |
| rainbow sprinkles, for garnish |
Ingredients
Method
- Whisk all the ingredients together in a large bowl until smooth.
- Pour the base into a Swirl pint. Put the lid on and freeze for 24 hours.
- Press: FROZEN YOGURT Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select frozen yoghurt.
- Dispense into a chilled bowl or cone, add sprinkles and serve straight away.
Nutrition per serving estimated
- Calories
- 226 kcal
- Fat
- 12 g
- of which saturates
- 7 g
- Carbohydrate
- 17 g
- of which sugars
- 17 g
- Fibre
- 0 g
- Protein
- 10 g
- Sodium
- 45 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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