Wanting a cool treat but don't want to do all the steps of making ice cream? This is a perfect alternative!
I have become addicted to yogurt drops!
I still have yet to make a great recipe for homemade ice cream but I still crave a cold, creamy and sweet dessert sometimes.
I started making yogurt drops using leftover or over ripe fruit and it’s so easy to keep changing up the ingredients. If you don’t have these ingredients get creative with what you have on hand and use the basic method I have here.
If you liked this recipe you may also enjoy:
- Blueberry Cookie Dough Yogurt Drops
- Homemade Blueberry Ice Cream (no churn, no egg option)
- Homemade Strawberry Ice Cream (no churn, no egg)
- Tropical Chia Seed Pudding
Mango Apricot Strawberry Yogurt Drops
- 1 cups fresh mango
- 1 apricot
- 1 cups fresh strawberries
- ½ cups + 2 tbsp full fat plain Greek yogurt
- Line a cookie sheet with parchment paper. You'll either use this cookie sheet twice, or use 2 cookie sheets to freeze simultaneously.
- Blend fruit (removing all pits).
- In a separate bowl add yogurt. Then fold in blended fruit into yogurt. Don't blend the yogurt it will thin it out. Place mix in fridge to chill for at least 5 minutes.
- Add mix to piping bag. If you don't have one use a quart-sized Ziploc bag and cut a small hole in one corner.
- Pipe small dots to fill cookie sheet (1 at a time, then repeat or use 2 sheets at a time).
- Freeze for 2 hours. If you go over this you can lose flavor. Using a spatula scrap off drops and move them to a freezer-safe container to store.