Frozen strawberries will recreate the magic of a strawberry-matcha latte, but other frozen fruit are just as excellent in this blender dessert. Try frozen blueberries, sweet or tart cherries, bananas, or mangoes as fun variations. While whole-milk Greek yogurt makes the creamiest fro-yo, a nondairy coconut yogurt version also performed well in our tests. Substitute coconut or cashew cream for the heavy cream.
Recipe information
Total Time
5 minutes (plus 30 minutes for freezing)
Yield
1 serving
Ingredients
Preparation
Step 1
Purée one 5.3-oz. container plain whole-milk Greek yogurt (reserve container), 1¼ cups frozen strawberries and/or raspberries (about 6 oz.), 2 Tbsp. heavy cream (if using), 2 Tbsp. sugar, and pinch of kosher salt in a blender, pushing down with a tamper or rubber spatula as needed (doing this will help the mixture blend well without getting soupy), until smooth but still quite firm (you want it to be the consistency of a very thick milkshake).
Step 2
Scrape yogurt mixture back into reserved yogurt container or another freezer-safe container. Cover and freeze until firm to the touch, at least 30 minutes and up to 2 hours (don’t go any longer or mixture will becomes too icy).
Step 3
Just before serving, microwave 2 Tbsp. coarsely chopped white chocolate and 1 tsp. coconut oil in a small microwave-safe bowl until melted, about 45 seconds. Add ½ tsp. matcha and whisk until smooth; let cool (about 5 minutes).
Step 4
Transfer frozen yogurt to a serving dish if desired and pour white chocolate mixture over. Let sit until a firm shell forms before eating.
Recipe notes
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