Black Forest Frozen Yogurt Ice Cream Food

BLACK FOREST FROZEN YOGURT ICE CREAM

Steps:

• Be sure that your ice cream maker bowl is in the freezer or being prepped according to the manufacturer's instructions.
• In a large bowl, combine yogurt, cocoa powder, sugar, and vanilla. Taste for sweetness, and add as your tastes prefer. (We opted for more of a dark chocolate flavor with just enough sweetness to smooth out the edges of the cocoa powder.)
• Combine mixture well with a wire whisk until smooth. Cover and let refrigerate a minimum of 1 hour until thoroughly cooled. (We found that since the yogurt mixture is so thick, it worked best for us if it was as cool as possible before we started the freezing process.)
• Remove yogurt mixture from the fridge and freeze according to your ice cream maker's instructions. (For us, it took the max time recommended - 40 min - to thicken up properly.)
• Once ice cream has begun to freeze and thicken to a soft-serve consistency, turn off your machine. Transfer ice cream into a large, freezer safe container, mixing the cherries and chocolate chips in with the ice cream as you go.
• Place mixture in the freezer for 1-2 hours before serving to allow for final setting up.
• After this initial setting up, if you have leftovers you are keeping for delicious dessert later; remove the ice cream container from the freezer 10-15 min before serving to allow to soften slightly.

BLACK FOREST GATEAU

Steps:

• Add the yogurt, honey (or agave nectar), yogurt lemon juice and ⅔ of the frozen cherries into a food processor (or liquidizer).
• Process until creamy and even in color, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.
• Fold in the reserved frozen cherries and roughly chopped chocolate
• Transfer it to an airtight freezable container and freeze for a minimum 4 hours but preferably overnight. Store it in the freezer for up to 2 month.

BLACK-CURRANT YOGURT ICE CREAM

Steps:

• Mix together the yogurt, vanilla extract and honey and freeze until mushy - about an hour.
• Put the black-currants in a saucepan with the orange juice and sugar.
• Cover and simmer over low heat for 5 minutes (gooseberries would take about 10 minutes).
• Remove from the heat and let the fruit steep for 30 minutes.
• Strain and allow to cool completely.
• Stir the fruit into the yogurt.
• Freeze for an hour.
• Beat the egg whites until stiff, fold them in and freeze for 1-2 hours, or until firm.

BLACK FOREST FROZEN YOGURT PIE

Steps:

• Mix together cookie crumbs, butter and coconut until well blended. Press evenly into bottom and sides of a 9-inch pie plate; freeze until firm.
• Using an electric mixer, mix on slow speed 1/2 cup fresh raspberries with Yogurt Bar raspberry frozen yogurt just until fruit is mixed inches Return frozen yogurt mix to freezer until it regains firmness. Use an ice cream scoop to fill pie shell with raspberry frozen yogurt mix, piling the scoops into a mound. Freeze until firm, at least two hours.
• Just before serving, remove pie from freezer. Garnish with remaining fresh raspberries and drizzle with chocolate syrup. Sprinkle with toasted coconut if desired.