This mint chip frozen yogurt recipe from the Sprouted Kitchen Cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I shared this gem of a recipe back in 2012 and noticed a lot of you were still searching for it this summer. I thought I'd update the post today, give you a peek, and include some updated links to Sprouted Kitchen.
First off, the frozen yogurt is a breeze to make. Sara uses fresh mint, and then boosts it with a bit of mint extract. Brown rice syrup is used as the sweetener - rich and malty in flavor, with much less edge than refined sugar. If you don't have access to brown rice syrup, you can swap in maple syrup (I'd use a scant 1/2 cup as a starting point). My one tip when it comes to homemade ice cream or frozen yogurt? Churn to order. Few things are better.
Fresh mint above, and pictured steeping in cream below.
A Few Frozen Yogurt Tips
- If you're not churning to order, allow to thaw for a few minutes prior to scooping.
- Keep in mind this is yogurt base, so it's quite a bit tangier than frozen treats make exclusively with cream, milk, or alternative milks. If you like things a bit sweet taste mid-way though churning, and add a bit more brown rice syrup or maple syrup to taste.
A Few Variations
- Add a bit of lemon verbena and/or basil to the mint steeping for added flavor dimension and scent.
- Churn in some ripe strawberries in the final moments for a berry version.
- Churn in some torn peach wedges.
The Sprouted Kitchen Cookbook
A few shots of the book itself. :) The frozen yogurt is one thing, but I have about twenty other recipes earmarked as well. For example, have a look at this beautiful capellini. Or the roasted plum tartines down below. The book is full of inspired, beautifully photographed, whole food recipes - and I suspect you're all going to love it.
I was lucky to see an early, early version of the book (before it was bound and printed), and wrote a little quote for the back cover. Is it weird to share it here? "The minute I landed on the Sprouted Kitchen website, years ago, I knew I'd stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook - the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara's approachable voice. I imagine this book being a welcome addition to many kitchens."
Keep in touch with Sprouted Kitchen
Sprouted Kitchen Fresh Mint Chip Frozen Yogurt
As I mention up above, if you don't have access to brown rice syrup (available at many natural food stores) or prefer a less malty tasting sweetener, feel free to substitute a scant 1/2 cup maple syrup.
- 1 cup fresh mint leaves
- 1 cup / 240 ml heavy cream
- 1/2 cup plus 2 tablespoons / 130 ml brown rice syrup
- Scant 1/2 teaspoon peppermint extract
- 2 cups / 480 ml whole-milk Greek yogurt
- 2 ounces good quality dark chocolate, finely chopped
Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.
Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.
Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt if finished churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate instead of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.
From The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte, photographed by Hugh Forte (Ten Speed Press).