Though people usually equate maple syrup with the holidays and winter, maple tapping season is actually now. I just bought an outstanding bottle and want to pour it on everything. But with the weather warming, I’m also craving cool treats. So when Greek yogurt went on sale, I knew just what to do: combine the syrup and the yogurt in the ice cream maker.
For this recipe, I used 2% yogurt, but full-fat would also work well. Avoid fat-free – it just doesn’t freeze well. Note that the thickness of Greek yogurt is essential; you can’t use regular. Finally, I opted for hazelnuts, but you can leave them out entirely or use pecans or walnuts.
1. Combine all ingredients and whisk together.
2. Place the mixture in the fridge for an hour or so until chilled, then churn in your ice cream maker to desired consistency (watch carefully so you don’t over churn!).
Alternatively, you could place the mixture in your freezer and stir every fifteen minutes or so til frozen and smooth.
This is best served immediately, but will keep for a little while in an air tight container in the freezer.