Pineapple Upside Down Cake Frozen Yogurt
Pineapple upside down cake frozen yogurt is a creamy homemade frozen yogurt recipe that isn't too 'frosty' thanks to a few tips. Vanilla wafers, pineapple chunks, and maraschino cherries are swirled throughout for a fun take on a dessert classic.
Prep Time 46 minutes
Cook Time 5 minutes
Total Time 51 minutes
- 1 24-oz can pineapple chunks in 100% juice (juice reserved)
- 1 cup pineapple juice, divided, reserved from can [see note]
- .25 oz packet unflavored gelatin
- 1/2 cup granulated sugar
- 2 tbsp agave nectar
- 2 cups whole milk vanilla yogurt
- 1/2 cup light whipping cream
- 10 vanilla wafer cookies, roughly chopped
- 6 maraschino cherries, drained and chopped
Drain pineapple juice from the pineapple chunks. You should have about 1 cup of juice. Set pineapple chunks aside. Add 2 tbsp of the juice to a small bowl and pour gelatin over top.
In a small saucepan set over medium heat, add 6 tbsp pineapple juice (reserving the remaining 1/2 cup), granulated sugar, and the agave nectar. Whisk to combine ingredients and let it come to a simmer. Once simmering, let cook for a minute or so, or until the granulated sugar has dissolved. Remove from heat.
Add pineapple juice/gelatin mixture to the saucepan and whisk to combine until dissolved.
In a separate mixing bowl, add yogurt, remaining 1/2 cup pineapple juice, and cream. While whisking, slowly pour in pineapple juice/sugar mixture until evenly combined.
Pour frozen yogurt mixture into a large sealable plastic bag. Place it in the middle of a large bowl filled with ice water. Let frozen yogurt chill for 20 minutes before proceeding.
Once chilled, pour frozen yogurt into your ice cream maker and prepare according to the instructions. Near the end of the process, add chopped pineapple chunks and vanilla wafer pieces and let them mix throughout.
The frozen yogurt will be of a soft-serve consistency at this point. Spoon it into a freezer-safe container, layering maraschino cherry pieces throughout. Freeze for a few hours before serving for a firmer scoop.
All of the pineapple juice you need for this recipe can be found in the can of pineapple chunks. Be sure to use pineapple chunks in 100% juice and not the ones packed in heavy syrup!
Total recipe time includes 20 minutes for the ice bath.
Calories: 158kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 2.3g | Cholesterol: 15mg | Sodium: 43mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 25g | Calcium: 60mg | Iron: 0.2mg