Mojito Frozen Yogurt

A few weeks ago I mentioned getting the ice cream attachment for my Kitchenaid stand mixer. That probably seems like an odd gadget for someone who avoids keeping fattening treats in the house at all cost.

“Your kugel is fantastic – probably the best I’ve ever had.” (As evidenced by the fact that I ate half the pan of cheese-and-sugar-laden goodness on my own.) “Oh, what’s that? You want to send it home with me? Oh, no thank you, no no no. I wouldn’t be allowed to eat that in my house.”

I was ridiculously excited about this ice cream maker, though I actually had no intention at all to make ice cream. Huh? See, I was convinced that I could make high protein, low-carb, non-fat, all natural frozen yogurt to satisfy my cravings for something cold and sweet all summer long. With fat free plain Greek yogurt and stevia, of course. Sounds just about perfect, right?

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I was smart enough to do a little research first. Surely I wouldn’t be the first to try it out. I more than got the hint that using fat free yogurt is a risk right off the bat, because anything without fat is likely to freeze rock-hard. Fat keeps things soft. Like my abs. Good thing there is alcohol. Like fat, alcohol doesn’t like to freeze. So adding some vodka to the mix should help.

I felt more than ready to go. Armed with a giant tub of fat free Greek yogurt, stevia, vodka, vanilla, and a little xantham gum (just to help it thicken up)I whipped up a mixture that tasted awesome right out of the ice cream maker, and even after a few hours in the freezer. But the next day? Forget it. Rock hard fro-yo failure.

I tried a few more times, scouring the internet and changing the mixture a little each time. Though steadfastly refusing to add sugar or fat. Ultimately, I got tired of making enough frozen yogurt to last a few days and not being able to enjoy it.

Amy, the sweet and talented author of Simply Sugar and Gluten-Free, seems to have put a lot of time into experimenting with lower-calorie ice creams and fro-yo’s. She seems to know what she’s talking about. So I studied her recipes for light ice cream and lemon-meringue frozen yogurt, and finally gave in to the the idea of adding a little fat and some sweetener with calories (Amy says you need at least a little agave with your stevia to make it work.)

Inspired by her method, I set out to make a mojito-flavored frozen yogurt. With plenty of mint and lime leftover from Ben’s birthday celebration (the man loves his mojitos) this was the natural choice.

So I bet you’re dying to know whether the frozen yogurt stayed sufficiently soft and scoop-able after ample time in the freezer. The answer is yes! I’ll admit that it’s not perfect; it’s a bit hard so taking it out a little while before you plan to eat it is a good idea. But it’s a big improvement from what I was working with before. Also note that I used nonfat yogurt, whereas Amy uses full fat or 2%, which probably makes a difference – though in this recipe I am using rum for the flavor, which might also assist with good freeze-ability.

I’m going to work on improving it a little more, and coming up with more flavors, of course. But in the meantime, I’m enjoying a long holiday weekend with another scoop of frozen mojito.

Mojito Frozen Yogurt
Inspired by Amy’s Lemon Meringue Frozen Yogurt and Lighter Ice Cream
Printable Recipe

1/2 oz mint leaves
1 cup 1% milk
1/2 teaspoon xantham gum
1 teaspoon arrowroot starch
1/4 cup (50gm) sugar
2 large eggs
16 oz nonfat plain Greek yogurt
pinch of powdered stevia extract ( less than 1/8 teaspoon)
juice and zest of 1 lime
2 oz light rum
1 tbsp chopped fresh mint

Heat milk & mint over medium heat until milk is just bubbling around the edges of the pan. Turn off heat and let steep for about 30 minutes. Strain milk into bowl, squeezing excess liquid from mint leaves. Discard the leaves. Allow to cool.

Place the arrowroot starch into a small bowl and pour about 2 tablespoons of the milk over it. Stir to dissolve.

Add the xantham gum and sugar to the remaining milk and whisk vigorously (an immersion blender works well.) Pour into a saucepan, add the sugar, and heat over medium-low heat, just until the sugar is dissolved.

Whisk the eggs in a bowl. When the milk is warm, add about 1/4 cup to the eggs, whisking constantly. Slowly pour the tempered egg mixture into the saucepan with the milk, stirring constantly. Cook over medium-low heat, stirring, until mixture is thick and coats the back of the spoon. Do not let it boil.

Place the yogurt in a large bowl. Stir in the milk and egg mixture, and remaining ingredients. Cover with plastic wrap and chill for several hours or overnight. Churn in ice cream maker according to manufacturer’s instructions.

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 112.9
Total Fat: 1.6 g
Cholesterol: 54.7 mg
Sodium: 53.8 mg
Total Carbs: 11.2 g
Dietary Fiber: 0.3 g
Protein: 8.4 g

Because Amy played an inspirational role for this recipe, it’s natural that I share it in her Slightly Indulgent Tuesday feature. Go check it out for more delicious and healthy treats!

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20 Responses to “Mojito Frozen Yogurt”

  1. 1

    yumventures — July 9, 2010 @ 11:53 am Reply

    YUMMMM! This looks great! No recipe?! Even if it isn't perfect, I could do with a scoop of this on a hot weekend!

  2. 2

    Cara — July 9, 2010 @ 12:11 pm Reply

    oh wow, it's been a rough 4-day week! I have it all written out and apparently forgot to paste it in. Off to fix that!

  3. 3

    Joanne — July 9, 2010 @ 12:33 pm Reply

    I just got an ice cream maker as well and. Well. I haven't used it yet. Due to the fact that it's ALSO bikini season. And I just don't feel bikini ready. And honestly. Ice cream is not going to help that.But THIS recipe can! I love the mojito twist! Thanks for taking the time to do all of this research for us.

  4. 4 — July 9, 2010 @ 12:35 pm Reply

    I can imagine the flavors of lime and mint in this ice cream. Delicious!

  5. 5

    Barbara — July 9, 2010 @ 12:38 pm Reply

    The kids gave me an ice cream maker for Christmas and we have used it constantly.I'm really loving this drink/ice cream! What a great ending to picnic!

  6. 6

    Dawn — July 9, 2010 @ 2:03 pm Reply

    I think I would get one if my little one could eat dairy but since she can't it would just be me eating all the ice cream.

  7. 7

    Lora — July 9, 2010 @ 3:36 pm Reply

    Wonderful idea. It looks cool, refreshing and delish.

  8. 8

    Chelsey — July 9, 2010 @ 4:39 pm Reply

    This looks delish Cara. I need a new healthy ice cream Flavor after making 3 batches of my cherry fro-yo, haha. Thank goodness for Amy's tips. Now we can eat ice cream without it being a cheat.

  9. 9

    Mary — July 9, 2010 @ 4:39 pm Reply

    This looks and sounds delicious. You've done all the hard work, so I'll proceed with your version of the recipe this weekend. I hope you are having a wonderful day. Blessings…Mary

  10. 10

    Ashlea — July 9, 2010 @ 6:58 pm Reply

    Wow this looks so refreshing for this blazing heat! Will have to add to my list of things to try!

  11. 11

    Bridget — July 10, 2010 @ 1:40 am Reply

    I was wondering how this project was going. I'm perfectly comfortable with compromising with 2% Greek yogurt and whole milk, so I bet this would work perfectly for me.

  12. 12

    grace — July 10, 2010 @ 7:51 pm Reply

    if at first you don't succeed, try, try again!what a unique and tasty flavor, cara–well done!

  13. 13

    newlywed — July 11, 2010 @ 12:33 pm Reply

    I am so glad to read that I'm not the only one who's had a hard time making low-fat frozen yogurts. I never made the connection between the lack of fat and the freezing. I wonder if there's any way that I could make this work without alcohol?

  14. 14

    Kerstin — July 11, 2010 @ 7:59 pm Reply

    What a unique treat! I haven't played with xantham gum, arrowroot starch, or stevia before – can you find them at whole foods or do you have to go to a health food store?

  15. 15

    Cara — July 12, 2010 @ 2:00 am Reply

    Hi Kerstin! I bought xantham gum in my supermarket, Bob's Red Mill makes it. I got my arrowroot from Penzeys, although I think Bob's makes this too so you might be able to find it in a supermarket. But I did buy the stevia in a healthfood store.

  16. 16

    Kevin — July 12, 2010 @ 9:44 pm Reply

    Nice ice cream flavour!

  17. 17

    Chelsey — July 15, 2010 @ 3:37 am Reply

    I made your mojito frozen yogurt! It was fan-dam-tastic…

  18. 18

    Amy Green — July 20, 2010 @ 1:16 am Reply

    First, you're too sweet…I'm blushing.Yes, I'm ice cream obsessed. I will stir freeze anything just to see what happens. I love your flavor profile – and must agree that you're exactly right about the fat. The fat also makes the ice cream scoopable and soft right out of the freezer. I use a combo of heavy cream and 1% milk which works great every time. Amy @ Simply Sugar & Gluten-FreeIf I wasn't making it for my husband, I would do a lower fat version for me. BUT…I do find that I can eat less and feel satisfied when there's some fat and substance to the dessert. So, it's a balancing act.

  19. 19

    Cara — April 5, 2011 @ 1:15 am Reply

    Hi Kerstin! I bought xantham gum in my supermarket, Bob's Red Mill makes it. I got my arrowroot from Penzeys, although I think Bob's makes this too so you might be able to find it in a supermarket. But I did buy the stevia in a healthfood store.

  20. 20

    Chelsey — April 5, 2011 @ 1:15 am Reply

    This looks delish Cara. I need a new healthy ice cream Flavor after making 3 batches of my cherry fro-yo, haha. Thank goodness for Amy's tips. Now we can eat ice cream without it being a cheat.

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