Today is my birthday! And one of my favorite things about having a summer birthday is that frozen desserts are ALWAYS a good idea!
Today I’m sharing a super fun and easy recipe that can be made in YayLabs! SoftShell Ice Cream Ball. Basically, you fill one side of the ball with ice and rock salt, add your frozen yogurt/ice cream ingredients into the other side and then go PLAY until dessert is ready.
We’ve actually made this yogurt twice already. It was SO good and SO much fun. My son helped make it the first time while we were on vacation out in Ocean City, MD earlier this month, and then a few nights ago he pretty much did all of the assembly himself.
He’s finally starting to earn his keep around here 😉
We had a blast “churning” the frozen yogurt both times we made it. My son likes to dictate who sits where, and which direction we’re allowed roll the ball. It’s pretty funny, and it makes the wait for dessert rather entertaining.
You roll the ball around for 10 minutes, scrape down the inside of the ball, add more ice and salt if needed, and then roll it around for another 10 minutes or so.
The first time we made it, I didn’t note the directions to stop after 10 minutes, and we just let it go and go and go and it took quite a while to finally freeze. The second time, it worked out much better, but I think we may have over-froze it a bit. It was a little hard to scoop, but I took out the ice, let the ball sit on the counter for a few minutes, and the texture was perfect!
The fat content of whatever you put in the ball, along with how vigorously the ball gets rolled will determine how long it takes to freeze properly. It may take a bit of trial and error.
Delicious, delicious trial and error.
We had a (literal!) ball with this dessert, and we’re looking forward to making more flavors in the future. I love that it’s possible to get this much flavor from just 3 ingredients! The French vanilla yogurt added a nice richness, and it had just the right amount of honey. Delicious!
One final note – the rock salt may be tricky to find. The instruction book that came with the ice cream ball says that you can substitute kosher or sea salt if you need to, but you should add an additional 1/4 cup to the mix.Print
A deliciously interactive, fresh and fun way to make dessert with friends and family!
- 1 cup fresh raspberries
- 2 tablespoons honey
- 2 cups Stonyfield Smooth & Creamy Lowfat French Vanilla Yogurt
- Mash raspberries well in a large bowl. Add honey and yogurt and stir well to combine.
- If using the YayLabs! SoftShell Ice Cream Ball, pour yogurt mixture into the metal cylinder, leaving about an inch at the top for expansion. Close the lid securely and fill the outer chamber with as much ice as possible. Add 1/2 cup rock salt and close the lid securely.
- Roll, shake or pass the ball around as you mix and freeze the ingredients for 10 minutes (do not drop, kick, throw or bounce!). Scrape the freezing yogurt off the sides with a large plastic or wooden spoon, mix and close the lid. Check the outer chamber and add more ice and up to 1/4 cup additional rock salt as needed. Close the lid and continue to roll, shake or pass the ball for 10 more minutes. Check the texture (longer time will make firmer yogurt), scoop out your frozen yogurt and enjoy!
- If using a different ice cream maker, freeze according to the manufacturer’s instructions.
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
- Serving Size: 4 servings