Instant Blender Frozen Yogurt, Sorbet and Ice Cream

With the advent of the new Vitamix Professional 750 series into our Honeyville stores, came the opportunity for me to really get to play with this new machine and get some really remarkable results when making homemade frozen yogurts, sorbets and Ice cream. I’ve always had a really inexpensive blender…and we’d blow through the engines of those cheap models in a few weeks. Had I just saved and invested in a good quality machine like the vitamix in the first place, that would not have been the case.  Now that I’ve seen the light and actually have one of these in my home, I’ve seen a huge difference in quality. I don’t expect I’ll ever have to buy another blender again.  The motor is so powerful it is like having a lawn-mower on my counter making my smoothies…and the perk is that is hums really quietly, unlike having an actual lawn-mower on my counter. Yes. I have had lawn mowers in my kitchen…for wheat grass.  Okay.  Not really. 

In the summer, we use ice cream for a lot of desserts. My favorite…Ice cream filled cream puffs. Needless to say, if I’m making these, I want the filling to be perfect. I want it to be simple.  I want it right away!

 That being said, if you want to make these frozen blender desserts, make sure you have a machine that can handle the girth of a really thick dessert. The advantage of using these recipes is that the ingredients are concentrated and you add the ice. The machine breaks it into small pieces and makes a homogeneous blend. It saves time (most of them are done in 2-3 minutes) and you don’t have an ice cream machine’s core to re-freeze before making another batch of ice cream…so you can make a lot it quickly! 

I also use two different sweeteners, Coconut Sugar and granular erythritol. There’s a reason for the use of both of them. First, is that the coconut sugar has an incredibly low impact on blood sugar levels while still making marvelous textures on frozen dessert. It has a naturally delicious caramel undertone to it, so it is great in caramel ice creams and yogurts.  Palm Coconut Sugar was explained by Dr. Oz. He showed the benefits of using it in This Video. There are still a few people who say it isn’t as healthy a choice but I’m in the group that says hey, ” It still has more vitamins and minerals than regular sugar and yes, it contains natural fructose. It isn’t calorie free, but it is all natural.” That being said, it is also very easy to harvest and is sustainable. To find out more about natural carbohydrates and how the work in your bloodstream, visit the Chef Tess Low Carb Post. 

The granular erythritol I use because it is a natural calorie-free sugar alcohol. The introduction of it into frozen desserts will actually help the dessert get below freezing while in the blender and make for more uniform freezing if you decide to put the desserts in the freezer for eating later.