Stone Fruit Frozen Yogurt in Coconut Crisp Cups

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You all know that I'm a sucker for the fall and winter months, but I have to admit that summer has some pretty great characteristics as well.  Summer fruit is at the top of that list.  Peaches, cherries, nectarines and avocados are some of my favorite things in the world, and I kinda go stone fruit crazy when they are in season.  

Every summer for the past several years, we have tromped through carefully stepped over smooshed fruit on the walkway, never bothering to take a few seconds to figure out what kind of fruit tree we were dealing with.  Here's the funny/embarrassing truth: we have had a beautiful peach tree outside our door and never realized it!  What a bunch of goofs!  Now that we've figured out that useful little tidbit of info, I'm in a peach frenzy.

I've been looking for excuses to use our new ice cream maker since last month when mom & dad brought us those gorgeous cherries.  Instead of your typical sugary ice cream, this time I went for a much healthier frozen yogurt.  Oh, and did I mention it involves only three ingredients??  Okay, well, five if you include the two needed for the coconut crisp cups.  Fruit, yogurt and agave nectar are all you need to make this delish frozen yogurt, and if you're feeling fancy you can go the extra step (and the extra two ingredients) and make the coconut crisp cups.  Deceptively simple and delish?!  I'm in.

Everything you need for this recipe can be found at Trader Joe's.  Their Toasted Coconut Cookie Thins are so darn yummy, and make the perfect crumb for the coconut crisp cups.  The light coconut flavor is a great compliment to the tart and sweet peaches.

Stone Fruit Frozen Yogurt

2 ripe peaches, peeled, pitted and diced

2 ripe nectarines, peeled, pitted and diced

1/3 - 1/2 c agave nectar (sweeten to taste)

2 c plain greek yogurt*

*Note: for a more ice-creamy/less tangy flavor, try making this with vanilla yogurt.  

Once you have the fruit diced, put about half of it in a food processor and process briefly, so that some of the fruit remains in tact and some is pureed smooth.  Transfer to a medium bowl.  Add in diced fruit, yogurt and agave nectar.  Stir until thoroughly combined.  Adjust the amount of agave to your taste.  Process in an ice cream maker according to manufacturer's instructions.

This is fabulous at the soft-serve consistency.  If you'd like it a bit more firm, place in a freezer-safe container and freeze in 30 minute increments.  Careful, cuz it will freeze solid pretty quickly.  If storing in the freezer, transfer to the fridge to soften for about two hours prior to serving.  

Coconut Crisp Cups

1 sleeve Trader Joe's Toasted Coconut Cookie Thins

1 1/2 tbsp melted coconut oil

Preheat oven to 350 degrees.  Lightly spray a muffin tin with cooking spray.

Pulse cookies to a fine crumb in a food processor.  Alternately you can place in a resealable bag and crush with a rolling pin.  Transfer to a small bowl and stir in the coconut oil.  Press crumb mixture into muffin tins, forming little cups.  Bake 5-7 minutes.  Cook completely before removing from tin.  (The best way to do this is to turn the tin over and lightly tap the back.)

{Dairy Free} Cherry Ice Cream

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Wait - dairy free ice cream?  Isn't that an oxymoron?  Nope!  This really is dairy free.  Not only is it dairy free, it's really, really good.  I mean really good.

Last week my mom and dad came to visit and brought with them a big bag of the most beautiful tart cherries from the cherry tree in their backyard.  This tree, planted decades ago when my grandpa built the house, is so special to our family.  I have wonderful memories of climbing in the tree with my cousins and swinging on the tire swing when I was a kid in Santa Fe.  Every time I eat cherries I am taken back to that very spot.

Aren't they gorgeous??

Believe it or not, I've never made ice cream.  Not ever.  So I wasn't confident in experimenting and coming up with my own recipe this time around.  I happened to have coconut milk in the pantry and found a recipe for coconut milk ice cream on the Whole Foods website.  Now that I know how easy the whole process is I have a feeling you'll be seeing quite a few ice cream recipes pop up on the blog this summer.  Do I hear any complaints?  I thought not.

I actually made the ice cream base and let it chill overnight before churning in the ice cream maker.  The coconut milk tends to separate a bit as it sits, so give it a quick stir before you get started.  While you're making this one I'll probably be in the kitchen messing around with new flavors...  Mint chip anyone?

Cherry Ice Cream
| Serves: 6-8 | Prep time: 5 mins. | Cook time: 8 mins. |
4 egg yolks
1/2 c sugar
(2) 13.5 ounce cans coconut milk (light or regular)
2 tsp vanilla extract (or whatever other flavor you are in the mood for)
Giant handful of fresh cherries, pitted and quartered

In a good sized mixing bowl, whisk together the egg yolks and sugar until pale yellow.  This takes some elbow grease (if you're a weakling like me) and a couple minutes.  Shake the coconut milk well and then dump it into the egg yolk/sugar mixture.  Whisk until combined.  Pour into a medium pot and cook on low/medium heat, stirring constantly, until thickened enough to coat the back of a spoon (about 8 minutes or so.)  Remove from heat and stir in the vanilla.  Transfer everything to a bowl and chill thoroughly.

When the mixture is chilled and your cherries are ready, it's time to rock and roll.  Process the ice cream mixture according to the instructions that accompany your ice cream maker.  When it's just about done churning, add in the cherry pieces and process until they are thoroughly mixed in.  At this point the ice cream will be the consistency of soft serve.  If you'd like it a bit more firm, transfer to a freezer safe container and freeze prior to serving.