Vanilla Frozen Yogurt Recipe | Nutritional Therapy for IBD

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Recipes

Vanilla Frozen Yogurt

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Ingredients

3 cups SCD low-fat yogurt, about 1½ pounds

1 cup clover honey

1 large vanilla bean, split (I guess you could use vanilla extract)

708 ml SCD low-fat yogurt, about 680 grams

236 ml (340 grams) clover honey

1 large vanilla bean, split (I guess you could use vanilla extract)

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Dietary Therapies

SCD

mSCD

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Place the yogurt in a large bowl.
Combine the honey and vanilla bean in a saucepan, warm over medium-low heat, stirring occasionally for 15 minutes. Do not boil or overheat.
Remove from the heat, cover with plastic wrap, and let stand 20 minutes.
Scrape vanilla pulp from the bean and discard the bean.
Stir the vanilla pulp back in honey and whisk the honey into the yogurt.
Refrigerate at least 4 hours or overnight.
Freeze in an ice cream freezer according to manufacturer's directions.