You Scream, I Scream...

Happy Tuesday y'all!

Is it June already? I seriously cannot believe it. Oh wait, yes I can, because the heat round' these here parts is enough to fry an omelet on a sidewalk. Truth. 

Yesterday was definitely the day to break out the ice cream maker and crank some frozen yogurt out. Now, when I say "crank" I don't mean actually "crank", because cranking would require an old-fashioned ice cream maker and I'm just not that cool. All I do is freeze some bowls and plug the machine in. The rest is taken care of. 

So, last week one of my many gorgeous aunt's sent me a recipe for coconut fro-yo (because we are one in the same when it comes to our obsession with coconut), so I knew I couldn't pass up this recipe. I mean, I would have probably sold my belongings in elementary school just so that I could purchase a Blue Bell Bomb Stick from the ice cream lady at lunch. I still owe a trillion dollars in ice cream money to each of my friends. Another truth. 

One more truth. 

This fro-yo is the bomb.com. Because honestly, there is no other way to describe it's awesomeness.

 It's fro-yo, but creamy from the addition of coconut milk and 

and the flavors? Oh, just a little dash of cinnamon, a vanilla bean, a handful of shredded coconut, and agave nectar for a hint of sweetness.

So healthy. So refreshing. 

Summer is here. Let's celebrate.

Coconut Frozen Yogurt (GF):

Ingredients:

3 c. 2% plain Greek yogurt (I used Chobani)

1/4 c. agave nectar (you can also use honey, or 1/2 c. of granulated stevia extract)

2 T. full-fat coconut milk

1 t. ground cinnamon

1 whole vanilla bean, scraped of seeds

1 t. coconut extract

1/2 c. unsweetened shredded coconut

Instructions:

1. Freeze your freezer bowls for your ice cream maker overnight.

2. In a large bowl, combine the yogurt, agave, coconut milk, cinnamon, vanilla, and coconut extract, mixing until smooth. Cover tightly with plastic wrap and let the mixture chill in the fridge for 1 hour.

3. Pour the mixture into an ice cream maker and let the mixture churn for about 30 minutes until it starts to look creamy and chilled.

4. During the last 5 minutes of the maker's cycle, add the shredded coconut. 

5. Pour the ice cream into a ice cream container, plastic container, or a 9-in. loaf pan. Seal the fro-yo off with plastic wrap. When ready to eat, slightly thaw on container for five minutes before scooping!

Makes about 3 cups of frozen yogurt.

P.S. Shout-out to my Zia for the recipe, oh, and don't worry I will make extra and you can come over this weekend! Love you!

MANGIA!!!