It’s National Creative Ice Cream Flavor Day and not a moment too soon. With half the country baking in record heat, it’s the perfect time to come up with a uniquely flavored ice cream, or in this case, frozen yogurt. Still looking for creative ways to use the rose petal jam, I thought of a frozen concoction. No doubt it would make a great sorbet, but keeping with the Mediterranean theme, I went with a creamy Greek frozen yogurt. The white chocolate adds just enough extra taste without overpowering the delicate jam. All in all, this recipe went together quickly and is a tangy, but not heavy, way to get through today’s triple digits.
- 1 quart plain Greek yogurt
- 1/2 cup sugar
- 1/4 cup rose petal jam
- 8 ounces white chocolate, finely grated
Mix all ingredients together in a bowl. Add to your ice cream maker, following manufacturers directions. It took about 30 minutes for a creamy, soft-serve consistency. Leftovers can be frozen for future use!
You can get the rose petal jam recipe here.