Summertime, and the living is easy… just like these insanely good frozen squares. Frozen yogurt dessert on a chocolate crust – really, what else could you want when the temperatures soar? This recipe is adapted from one I found in the Lady York supermarket’s Spring/Summer 2015 magazine. The recipe requires an ice cream maker.
Coconut-Berry Frozen Yogurt Squares
- 1/3 cup butter, melted
- 2 TBSP granulated sugar
- pinch salt
- 2 cups chocolate cookie baking crumbs
- 1 kg (3 3/4 cups) full-fat yogurt (not Greek)
- 1 cup granulated sugar
- 1 tsp coconut essence
- pinch salt
- chopped berries, to taste
Line an 8×8 metal baking dish with 2 sheets of parchment paper, making sure there is some overhang. You’ll need this so you can lift the whole thing out of the pan once it’s frozen to slice it.
Make the base, by combining the ingredients in the pot used to melt the butter, and the pressing as evenly as possible into the prepared baking dish. Place in freezer while you make the filling.
To make the filling, whisk together the yogurt, sugar, coconut essence, and salt, until the sugar is completely dissolved. Place into an ice cream maker, and churn according to the maker’s directions, until frozen, about 20-30 minutes. Add the berries toward the end of the process. The mixture will probably turn pink or purple. Enjoy the colour change.
Spread the mixture into the cold crust, sprinkling with shredded coconut to decorate if desired. Return to the freezer. Let set for 4 to 5 hours. Using the parchment paper handles, lift the whole square from the baking pan to slice into squares, as big or as little as you like. This might be easier if you let it sit out the freezer for 10 minutes or so beforehand.