32 ounces of 2% or regular Plain Greek Yogurt
3/4 Cup sugar
1 Tablespoon fresh lemon juice
1 Tablespoon Vodka (keeps it from freezing too much in the freezer)
5 graham crackers, crushed
**For extra fun, top with a Girl Scout Cookie!
3/4 Cup fresh or frozen blueberries
4 Tablespoons sugar
1/2 Tablespoon fresh lemon juice
The Day Before
Make sure your ice cream maker is in the freezer for at least 24 hours before use
To strain the yogurt beforehand, line a strainer with paper towels, place in a bowl and scoop yogurt into the paper towels, then cover with a second towel. place in refrigerator overnight or at least 6 hours. This makes the yogurt creamier.
Combine syrup ingredients in medium saucepan over medium heat, stirring often, until thick and syrupy (10 minutes). Refrigerate until cool.
The Day Of
Fold the sugar , lemon juice and vodka into the strained yogurt. Transfer mixture to ice cream maker and churn it 20 to 30 minutes. When frozen yogurt is done, gently fold in the blueberry syrup and the graham cracker crumbs. Top with extra crumbs and enjoy!
Yields 2 pints