I use half whole milk yogurt and half crème fraîche to make the frozen yogurt. You can also use dairy-free yogurt. I recommend using dripped yogurt (Greek yogurt).For SCD, use honey.To make this keto, reduce the fruit to 1/4 cup, replace the honey with the same amount of your preferred low-carb sweetener in the yogurt and waffle cone recipe. Another option is to remove the fruit and just have a frozen yogurt cone!
1/2cupcooked or mashed berries
1/4cuphoney2 tablespoons for yogurt and 2 tablespoons for fruit
2cupsyogurtdripped if possible, also known as Greek yogurt
Mash the berries in a bowl with a potato masher or fork with 2 tablespoons of honey; or, you can sauté them in a saucepan with 2 tablespoons of honey until they are softened, about 5 minutes. Cool before blending.
Combine 2 tablespoons of honey, yogurt, and crème fraîche in a bowl that is freezer-safe. Add the berry mixture to the yogurt and combine.
Freeze for about 4 hours. Store sealed in the freezer.
When ready, scoop out about 1 cup of frozen yogurt into a waffle cone and serve cold.