Cheesecake Frozen Yogurt

A few of my friends pitched in to get a cherry pie (from Florence Pie Bar!) for our friend’s birthday. And any birthday pie simply must be eaten a la mode.

In anticipation of the sweet-tartness of canned cherries, I decided to try a little experiment: cheesecake frozen yogurt.

Not only did this turn out well — it was the best batch of anything I’ve made in my ice cream maker. It was creamy and soft, and white as snow. Tasted just like cheesecake, and it was a perfect pair for that pie.

Recipe

First, I blended the ingredients with an immersion blender:

• 3c whole milk yogurt
• 12 oz cream cheese (a package and a half)
• 1/3c to 1/2c fine sugar
• a squirt of lemon, a splash of vanilla, and a dash of nutmeg (to taste)

Then I poured it into the ice cream maker and watched it churn away.

There are still a few scoops left — I think I’ll sprinkle some gingersnaps over it and savor those last melty morsels tonight.