One of my favorite holiday treats is peppermint ice cream. Ice cream is honestly one of my favorite treats in general. But peppermint is such a great flavor for the holiday season and I typically go through a few gallons of it each holiday season. Which isn’t great for my hips. Which is the inspiration for today’s post.
You all know about my love for Stonyfield Organic yogurt products. I’m mainly a Greek yogurt fan up until now. Earlier this year Stonyfield launched the ‘creamy French cousin’ to Greek yogurt called Petite Creme and I’ll be honest, I’m in love. This yogurt is not quite as thick as Greek and not quite as tangy as traditional yogurt.
I thought, perhaps, that I would try my hand at some frozen yogurt using the plain Petite Creme, sweetened slightly by some turbinado sugar and tasty peppermint pieces. I opted for putting the yogurt into my ice cream maker but this definitely isn’t necessary. You’re never going to get the same texture as full fat ice cream, but a light freeze on the mixture makes this a perfect winter treat. Be cautious not to over freeze the yogurt because you’ll end up with a crumbly mess. Ooh la la!
- 5 containers plain Petite Creme (26.5 ounces)
- ¼ cup turbinado sugar
- 1 teaspoon peppermint extract
- 2 peppermint candy canes, crushed
- Put all ingredients into a large bowl and stir well to combine.
- Divide the mixture evenly between 5 cups and freeze for 20-25 minutes. Serve immediately.