Purple Cow Frozen Yogurt

A Purple Cow is a childhood classic: grape juice or grape soda combined with vanilla ice cream in a float. It's simple, nostalgic, and genuinely delicious. This frozen yogurt version takes that same combination and turns it into a scoopable, creamy dessert with a colour so vivid it gets everyone's attention the moment it hits the table.

The grape flavour here is real and concentrated not that artificially purple grape flavour from cheap candy from actual grape juice concentrate blended with thick Greek yogurt. If you enjoy the White Chocolate Cookie Dough Snowballs as a no-bake treat, this is the frozen complement for warm-weather days.

No Ice Cream Maker Method

Pour the blended mixture into a shallow baking dish, cover, and freeze. Every 30–45 minutes for the first 3 hours, stir vigorously with a fork to break up ice crystals this is the manual version of what an ice cream machine does, and it works. After the third or fourth stir, the texture becomes smooth and scoopable. From that point, leave it undisturbed to freeze fully.

If you have an ice cream maker, churn according to your machine's instructions the result will be even creamier and be ready in about 25 minutes.

Serving Ideas

• Scoop into a glass and pour cold grape soda over the top for a proper Purple Cow float
• Top with fresh concord grapes or a drizzle of honey
• Sandwich between two vanilla wafers for mini ice cream sandwiches
• Serve alongside the Chocolate Peanut Butter Brownie Truffles for a dessert plate that covers all the bases

Ingredients

• 2 cups plain 0% fat Greek yogurt, such as Fage
• 1 cup plain 2% fat Greek yogurt, such as Fage
• 1/2 cup + 1 Tbsp evaporated cane juice (or granulated sugar), divided
• 1 tsp pure vanilla extract
• 12 oz blackberries (about 1 1/2 cups)
• 4 oz raspberries (about 1/2 cup)
• 4 oz dark chocolate, chips or chopped, (about 1/2 cup)
• 4 oz white chocolate, chips or chopped, (about 1/2 cup)

Directions

1. In a large bowl, combine yogurts, evaporated cane juice, and vanilla extract. Stir until the evaporated cane juice is completely dissolved. Place in refrigerator and chill for about 1 hour.
2. Place all of the berries into a food processor or high-speed blender and process/blend until pureed.
3. Set a fine mesh sieve over a large bowl and pour the berry puree into the sieve. Using a rubber spatula, stir and gently press down on the puree to separate the puree from the seeds. Be patient, as this might take a little while. You want to extract as much of the thick liquid as possible – don’t forget to scrape the sides and bottom of the sieve with a clean spoon and add any collected puree to that in the bowl. Unless you really hate seeds, you can reserve whatever is left over in the sieve, add a bit of sweetener, and enjoy as no-cook berry preserves. Stir in the remaining 1 Tbsp of evaporated cane juice into the seedless berry puree & place in the refrigerator to chill for about 1 hour.
4. Stir together the sweetened yogurt and seedless berry puree until well mixed and freeze mixture according to ice cream maker manufacturer’s instructions, slowly adding in both kinds of chocolate in the last few minutes of churning.
5. Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).

Estimated Nutrition Per Serving:

• Calories: 220 calories per serving
• Protein:10 grams per serving
• Carbohydrates: Around 35-40 grams per serving
• Dietary Fiber: Roughly 2-3 grams per serving
• Sugars: About 28-32 grams per serving
• Fat: 5 grams per serving
• Saturated Fat: About 2-3 grams per serving
• Cholesterol: Roughly 10-15 milligrams per serving
• Sodium: Around 30-40 milligrams per serving

Please keep in mind that these nutritional values are estimates and can vary depending on the specific brands and quantities of ingredients used. If you have specific dietary concerns or requirements, it’s a good idea to calculate the exact nutrition for your recipe using a nutrition calculator or consulting a registered dietitian.