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You don’t need an ice cream maker to serve up a delicious cold dessert at home. In this recipe, yogurt, cocoa, and corn syrup are blended together, frozen, mixed, and frozen again, resulting in a creamy frozen treat for a fraction of the cost of a trip to the ice cream store.
1/4 cup Gefen Cocoa
1/4 cup sugar
16 ounces vanilla yogurt
1/4 cup Gefen Light Corn Syrup
Blend all ingredients until smooth.
Pour into eight-inch square pan, cover, and freeze for several hours or overnight.
Transfer into mixer bowl and beat on low speed until smooth but not melted.
Pour into pan or one-pint freezer container. Cover to freeze until firm or overnight.
Allow to stand 10 minutes at room temperature before serving.
Styling and Photography by Tamara Friedman
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