Nothing says summer like fresh peaches. and ice cream or in this case – frozen yogurt. I have wonderful memories of eating Schwan’s peach frozen yogurt at my grandma’s house that she had saved for company of course…and this recipe reminds me of that -without the high fructose corn syrup of course 🙂
I came up with this recipe after reading Yogurt Culture. She has so many awesome yogurt recipes!
I used 4 fresh peaches.
I roasted the peaches for about 20 minutes at 400 degrees. I spooned the maple syrup over the tops about half way through so they didn’t dry out.
Once they are “roasted” let them cool off.
Meanwhile, let the cream warm with the vanilla bean.
Add in the honey while the cream is still warm.
The best peach frozen yogurt you’ll ever have.
If you can get your hands on an OXO ice cream scoop – do it! It’s a heavy duty scoop that will outlast every other scoop you’ve tried!
I am honored to be a member of the Stonyfield Clean Plate Club. This is a collaborative effort and compensation was provided in the form of product and coupons by Stonyfield and OXO; however, the photography & opinions expressed herein are solely by me.
- 3 cups of Stonyfield Whole Milk Plain Yogurt
- 1 cup of organic cream or half and half
- 4 organic peaches
- ¼ cup maple syrup
- ½ cup raw honey
- 1 vanilla bean
- ½ tsp salt
- Cut the peaches in half and arrange in a pan.
- Drizzle with maple syrup.
- Roast at 400 degrees for 20 minutes spooning sauce over the peaches half way through.
- Remove from oven and let cool.
- Cut peaches up and reserve juice.
- Cut vanilla bean in half the long way and scrape out all of the seeds.
- Add to cream in a saucepan and let heat through for at least 10 minutes.
- Add in honey and salt to warm cream and remove seed.
- Let cool in the refrigerator.
- In a bowl, add yogurt, cream/honey/vanilla mixture and the reserved juice from the peaches.
- Freeze according to your ice cream maker' directions.
- When finished, add in the chopped or sliced peaches.