Souvla Copycat Frozen Greek Yogurt with Olive oil
1 cup whole milk (or lowfat)
¼ cup white sugar
2 cups Greek yogurt
Toppings:
Flaky sea salt
Fresh pomegranate seeds
DIRECTIONS:
In a medium bowl combine milk and sugar and whisk until the sugar is dissolved.
Add the Greek yogurt, and whisk until it is smooth and creamy. A good way to tell if it’s ready to go into the ice cream maker is if the mixture sticks to the spoon or spatula.
Set up your homemade ice cream maker. (I use a Cusinart, but any maker with a freezer bowl will work).
With the machine on, pour the mixture into the freezer bowl. Watch the yogurt carefully because it will get frozen very quickly. It will take no more than 10 to 15 minutes to turn into frozen yogurt.
Scoop into ice cream bowls, and drizzle with your choice of olive oil. Sprinkle with flaky sea salt and fresh pomegranate seeds. Get yourself a second serving!
