Gluten free Blackberry Crisp Frozen Yogurt that perfectly combines warm flavors in a tangy frozen yogurt. From the new (and absolutely amazing) cookbook, Alternative Baker.
Alanna Taylor Tobin is one of the few bloggers I’ve been following from the beginning. As in, the beginning of my following food blogs.
What was once a casual enjoyment of scrolling through her posts is now a full-blown love affair with everything she does. Year after year, Alanna has impressed me with her unique recipes, her anecdotal musings, and her beyond gorgeous photography.
Her newest creation, The Alternative Baker, is a visually stunning cookbook journey of baking with alternative grains and flours.
True to form, this book is an absolute jem. It has 140 recipes with zero glutens. And this gluten-loving gal is obsessed.
I decided to make her Blackberry Crisp Frozen Yogurt to commemorate the end of summer. Think: creamy yet tart frozen yogurt, rich, juicy blackberries, and a seriously decadent oatmeal crumble.
The ice cream base itself is so good that I want to make it my new base from now on. It’s also so good that Alex and I ate a pint and a half in one night.
And THE CRISP PART. OMG.
I don’t care that it’s 50° out now, I want to eat this frozen yogurt all winter.
A huge congratulations to you, Alanna, on this amazing book. I’m so, so proud to call you a friend! And other dear friends, I can’t recommend The Alternative Baker more, gluten free or otherwise 🙂
3 tablespoons cold, unsalted butter, cut into small pieces
For the vanilla bean frozen yogurt
In a small saucepan over medium heat, combine the heavy cream, vanilla pod and scrapings, sugar, and salt, and heat until hot and steamy, stirring to dissolve the sugar. Cover and let steep for 20-60 minutes to infuse. Place the yogurt in a medium-sized bowl and whisk smooth.
Strain the cream into the yogurt, whisking to combine. Whisk in the whiskey. Chill until cold, 1 hour or up to 2 days. Churn the frozen yogurt according to the manufacturers instructions.
For the roasted berries
Position a rack in the center of the oven and preheat to 375°F.
Combine the blackberries, sugar, and lemon zest in a small baking dish. Bake, stirring and mashing the mixture occasionally, until the berries are bubbling thickly, 30-40 minutes. Remove from the oven and stir in the lemon juice, then scrape into a heatproof container and chill until cold, at least 1 hour and up to 2 days.
For the crisp
In the bowl of a stand mixer fitted with the paddle attachment, combine the sweet rice, oat, and tapioca flours with the oats, brown sugar, salt, cinnamon, and butter. Mix on low speed, increasing to medium speed, until the butter is worked in and the crisp begins to clump together, about 3 minutes.
Spread the crumble on a small rimmed baking sheet lined with parchment paper and bake until golden and fragrant, 15-20 minutes, gently stirring the crisp once or twice to bring the outer edges in, and breaking up any large clumps bigger than the size of a hazelnut. Let the crisp cool completely. Place 1 cup in the freezer to layer into the frozen yogurt and reserve the rest for garnish, airtight at room temperature.
Put together the frozen yogurt
Place a large loaf pan in the freezer. Make and churn the frozen yogurt and while it’s still soft, spread one-third of it in the frozen loaf pan. Dollop with one-third of the berries and one-third of the frozen crisp. Repeat with two more layers, giving the top layer a swirl with the tip of a knife or chopstick to make it pretty.
Chill the frozen yogurt until firm, at least 2 hours and up to several weeks. Let soften for 5-10 minutes, then serve scoops sprinkled with extra crisp on top.