No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb
Creamy vanilla frozen yogurt is swirled with sweet and tangy balsamic roasted strawberries and rhubarb. The perfect springtime dessert! This recipe for No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb is created in partnership with noosa and La Sportiva.
Madeline has been asking and asking me to make some kind of homemade ice cream lately. I thought that my partnership with noosa and La Sportiva for Earth Day was the perfect opportunity to test out a homemade frozen yogurt recipe using noosa’s yoghurt!
I decided on a No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb because strawberries and rhubarb are in season right now and as a nod to one of my favorite noosa yoghurt flavors.
noosa yogurt is one of our absolute favorites and we but it all the time! We love the taste, the thickness and all the different flavor choices.
I also REALLY love that noosa is a local Colorado brand and that they incorporate Earth friendly practices in their company values, like reusing and recycling, being bee-friendly, and reclaiming 100% of their water to use for crop irrigation.
I was also impressed to learn that noosa is so involved in partnering with other companies and organizations for community outreach and conservation projects. For example, noosa and La Sportiva sent me this great lightweight jacket as part of my Earth Day package.
La Sportiva uses low impact and environmentally friendly productions methods (just like noosa). Since entering the technical clothing sector in January 2012, La Sportiva has become an official Bluesign® member, which certifies compliance with specific environmental and social criteria.
I am pretty excited for this jacket because not only was it produced with a minimum impact on the environment and made from responsibly sourced resources, it actually looks really good on and will be so useful here in Colorado as our weather fluctuates so much this time of year. We can go from making frozen yogurt with sunny 75 degree temps one day to cold rain or even snow the next day
So, this No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb was really fun to make. And it was INCREDIBLY easy.
First, I chopped up some strawberries and rhubarb and roasted them with balsamic vinegar, vanilla extract, sugar, and a little salt. After they roasted and cooled I pureed the fruit together until it was thick, kind of like jam, and chilled it in the fridge.
This no churn frozen yogurt comes together amazingly quick. In one bowl, whip the cream until stiff peaks form. In another bowl combine sweetened condensed milk, noosa plain yogurt, and vanilla extract.
Then, stir the two together. You use less energy to create this frozen yogurt than you would with traditional ice cream – there is no making a custard over a hot stove or running and electric ice cream maker.
In whatever container you choose to freeze your frozen yogurt in, layer frozen yogurt with big dollops of the fruit puree. Then, freeze. I loved that this No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb stayed nice and creamy in the freezer, even a couple days later.
Simple Ways to Celebrate Earth Day in the Kitchen
With Earth Day happening this Sunday, I thought I’d share a few simple tips to be more Earth friendly in your kitchen and with your cooking. Even small and simple changes can make a big impact on our environment and in supporting brands that work hard to use environmentally friendly production methods and a responsible use of our natural resources. Plus, often times these practices will keep a little extra cash in your wallet.
Cook In Season
Seasonal fruits and vegetables offer the highest nutritional value and typically cost less.
Strawberries are cheaper and better tasting in the spring because the weather is just right to grow quality strawberries in abundance, and prices reflect that. Out-of-season produce is expensive and deficient in flavor and nutrients.
Visit your local farmer’s market to shop locally, or grow your own vegetables and herbs. We don’t have a garden right now in our new house, but I make a point to plant herbs in pots on our porch because I use them and buy them a lot in the summer. Growing them myself provides a larger supply that replenishes itself, and it costs less money and creates less waste. Every time I buy them I have another plastic container to recycle or throw away.
Make a Weekly Meal Plan
Making a meal plan each week is a great way to reduce food waste in your kitchen. Plus, by making a plan you can eliminate extra, unnecessary trips to the grocery store (gas, pollution, time…all waste) if you know what you’ll be eating all week when you do your shopping trip.
How many times have I made multiple trips to the store during the week when I haven’t been diligent about doing smart planning and shopping? Too many times.
When I make a meal plan and shop according to that plan, we end up wasting so much less food each week. We cook what we buy and we eat what we make.
“…[I]n wealthy countries, especially in the United States and Canada, around 40 percent of wasted food is thrown out by consumers. (source)
“According to the United States Department of Agriculture, which tracks food loss, dairy products account for the largest share of food wasted, about $91 billion.” (source)
Tip: If you have cream and noosa yoghurt that you need to use up, or you’re worried it might not get eaten in time you should make this recipe for No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb. It will store in the freezer to give you a few extra days to eat it up before it spoils.
We don’t usually have much food waste when it comes to leftovers because I actually love to eat them for lunch the next day. Madeline and Kayden love to pack leftovers in their school lunch too. But, leftovers can often be a hot topic and I know some people really don’t like to eat them.
Bonus: noosa 8 ounce yoghurt containers work really well for storing individual serving sizes of leftovers if you like to pack last night’s dinner in tomorrow’s lunch!
If you don’t like eating the same meal multiple days in a row, freeze extra portions or repurpose your leftovers into new meals. Have bread that got a little too dry before it was eaten? Make these Easy Homemade Croutons rather than tossing it.
Reducing Water Waste in the Kitchen
Water is a pretty integral part of food preparation, and it is something we use, and often waste, a lot of. Check out some of these Tips for Using Less Water When Cooking.
Ditch Single Use Drink Containers
We’ve spent the extra money to invest in reusable water bottles for everyone in the family. This is great for the kids during sports season and for Kevin during his work day. Rather than throwing away single use plastic water bottles, we can wash and reuse.
You can also use reusable water bottles for other drinks besides water. Kevin likes to drink unsweetened iced tea. Rather than buying individual bottles of this all the time, we can make a large pitcher and he can fill a bottle up with it in the morning to take to work with him.
Conserve or Reduce Energy Usage
When boiling water, keep the lid on so the water boils faster and reduces energy usage. If you’re baking or roasting in the oven, minimize the number of times that you open the oven door – you can lose 25 degrees F of heat each time you open the door.
When it is cold in your kitchen, crack the oven when you’re done using it so you can let the excess heat into the kitchen. Save money and reduce electricity usage by swapping your lightbulbs out to LEDs.
Happy Earth Day!
Roasted Balsamic Strawberry Rhubarb
- 8 ounces hulled Strawberries, halved
- 8 ounces chopped Rhubarb
- 2 tablespoons Sugar
- 2 1/4 teaspoons Balsamic Vinegar
- Pinch of Salt
No Churn Vanilla Frozen Yogurt
- 1 1/4 cup noosa Plain Yoghurt
- 1 - 14 ounce can Sweetened Condensed Milk
- 2 teaspoons Vanilla Extract
- 1 cup Heavy Cream
Roasted Balsamic Strawberry Rhubarb
- Preheat the oven to 350 degrees F. Line a baking pan with parchment paper.
- In a medium bowl, combine the strawberries, rhubarb, sugar, balsamic vinegar, and salt.
- Roast the fruit in the preheated oven for 35 - 40 minutes. Then, let cool to room temperature.
- Scoop the fruit and any accumulated juices from the pan into a small food chopper and puree until smooth and thick like jam. Chill in the refrigerator until completely cool
No Churn Vanilla Frozen Yogurt
- Chill the mixing bowl for the whipping cream and beaters in the freezer until very cold.
- In another medium bowl, combine the noosa yoghurt, sweetened condensed milk, and vanilla extract. Mix until combined.
- Remove the mixing bowl and beaters from the freezer. Beat the cream on medium-high until stiff peaks form, about 3 minutes.
- Add the whipped cream to the yoghurt mixture and gently fold together until well combined. A spatula works well for this.
Layering the Frozen Yogurt
- A bread pan works really well for freezing the frozen yogurt. Add a few large dollops of the strawberry rhubarb puree to the bottom of the pan. Then, add a layer of frozen yogurt over top. Repeat, making several layers, until all of the frozen yogurt mixture is used. You can use as much or as little of the strawberry rhubarb mixture as you like.
- Freeze until firm, about 5 - 6 hours.
For best results, the cream, noosa yoghurt, and sweetened condensed milk should be very cold. Keep everything refrigerated until just before preparing.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 296 Total Fat 14g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 4g Cholesterol 47mg Sodium 109mg Carbohydrates 37g Net Carbohydrates 0g Fiber 1g Sugar 36g Sugar Alcohols 0g Protein 7g
This recipe was created in partnership with noosa and La Sportiva to celebrate Earth Day 2018. I have been compensated for my time creating this recipe for Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb, however all of the contained opinions are my own.