Salted Caramel Frozen Yogurt in a Jar

salted caramel frozen yogurt

What better way to welcome the official start of summer than with homemade frozen yogurt? Especially when you don’t even need an ice cream machine to make it? This rich, creamy salted caramel frozen yogurt is made right in the mason jar that it’s served out of!

This week, Sunday Supper is hosting a dessert party in celebration of Shaina Olmanson’s book Desserts in Jars. I’ve had this book for a while (I think I picked it up at one of the conferences that I attended last year?), and it’s filled with really fun recipes from individual cakes and pies baked right in jars to unbaked mixes that makes great gifts to frozen treats like ice cream parfaits and granitas. (See below to learn how you can win a copy for yourself!)

Desserts-in-Jars-Cover

 

This recipe for frozen yogurt doesn’t come from the book, but it is inspired by the book. Here’s the thing: I have an ice cream maker, but I kind of hate it. It’s huge, and the bowl needs to be frozen for at least 8 hours before you use it. That’s kind of annoying when you want to make ice cream or frozen yogurt impulsively. Theoretically you could keep the bowl in the freezer and be good to go whenever, but that’s not practical for me – there’s just not enough room in there! When I was flipping through my copy of Desserts in Jars trying to come up with an idea for this week’s post, I remembered one day in kindergarten when we made ice cream in ziplock bags and I thought that the concept could b adapted for a mason jar.

There are two methods that you can use to freeze your yogurt here, an each have their own advantages and disadvantages. In the first method, you basically recreate an old-school crank style ice cream maker by placing the jar inside a larger vessel filled with ice and salt, then stir continually while the jar rapidly cools. This method produces the smoothest, silkiest frozen yogurt but it’s kind of a pain in the butt. I’m not going to lie, stirring the jar for a half hour gets pretty boring. The other method is to place the filled jar right into the freezer, taking it out and giving it a good shake or stir every half hour until the contents are frozen. This way is easier, but it takes a lot longer (plan for 3 or 4 hours) and the resulting dessert won’t be quite as creamy.

Either way, it’s delicious.

salted caramel frozen yogurt

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44 Comments

  1. I just made Nutella ice cream this weekend and it was amazing! Salted caramel would be pretty awesome too!

  2. yum!! I got an ice cream maker for our wedding, used it a couple of times that summer, and haven’t tried it since!

    Coffee oreo is my all time favorite flavor

  3. This recipe reads very well. I do not understand a couple of things:

    Why use low-fat or no-fat yoghurt and skimmed milk instead of whole milk dairy products? Surely, you do not think them healthier than the full-fat version. The skimmed milk and low-fat products increase the sugar content, which is not good for diabetes as well as everyone else.

    As a diabetic, will sugar substitutes such as xylitol or liquid stevia or both or some other work? How about liquid Splenda? Perhaps one would then have to add a bit of fibre or glycerine to keep ice crystals from forming.

    asdf

    1. You could certainly use whole fat milk products of that’s your preference. I don’t have any experience with diabetes, so sugar content isn’t generally a concern for me – I’m focused more on calories.

      I’m not sure if the sugar substitutes would caramelize properly. Sorry that I can’t give you a better answer, I just don’t have any experience with the substitutes.

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