Back when I still went outside and homework + the internet hadn’t stolen half of my life, the summer was for running around with friends in the playground with hair stuck to our faces. This one friend’s grandma (who was AWESOME btws), would always take me with them to a large zoo area with playgrounds and we would spend the day sliding down burning hot slides. Oh and we went to the zoo. But mostly the playground.
And this playground, let me tell ya. It was like a kid’s heaven. I mean, there were slides, those turny thingys, climbable ropey walls, ohhhh and did I mention slides? Of course, in the heat of the summer (we’re talking 95-100 F guys), everything was burning hot. I don’t know how we survived but somehow, we NEVER noticed the sun.
Neither did most of the other kids apparently, since the playground was FULL of us, climbing and running like ants in an anthill. Of course, an ice cream truck always came around, singing a catchy tune and luring us to get ice cream. Those summer days were full of running and sticky faces.
There was this type of ice cream called “superman” (i think it still exists), that was basically vanilla with lots of bright colors that would turn our mouths blue. Of course, every time at least one of us couldn’t resist the temptation of getting something so bright that we absolutely had to get it one more time.
Although this ice cream is quite a bit healthier (i mean, it contains no cream!), but it’s just as bright (naturally!) and refreshing. A huge plus is that it also has flavors that make it absolutely amazing. I mean, mango? raspberry? and HONEYCOMB CANDY???? Um, I will take ALL of that thx so much!
Oh and if you skip the candy or just buy a few bars of candy, you don’t even have to turn on the stove in this heat! It’s freaking simple, throw everything into a bowl, mix and freeze. Oh did I mention it’s no churn? And contains yogurt? 😀
-You can use already made honeycomb candy. I think this recipe makes about 1 cup of candy. You don’t have to use all of it if you don’t want to. However, I don’t suggest making it in a batch smaller than the size stated since the sugar will burn more easily. The candy is great for snacking so I wouldn’t worry about making too much!
-I mixed in whole strawberries, but you can also mash those and swirl it in.
-If you use full fat greek yogurt, it’ll be more creamy. Ditto for the condensed milk.
-Honeycomb recipe adapted from here.
-No churn froyo idea from here.
No Churn Mango Raspberry Frozen Yogurt with Honeycomb
For the honeycomb candy
- 1/4 cup maple syrup
- 1/2 cup white sugar
- 1 tsp water
- 3/4 tsp baking soda
For the ice cream
- 3 large mangoes
- Juice from 3 key limes 1 reg lime
- 3/4 cup condensed milk
- 1 cup plain greek yogurt
- 1/2 cup raspberries
To make the honeycomb candy, line a baking sheet with parchment paper and combine the maple syrup, sugar, and water in a small saucepan over medium heat. Stir in the baking soda when the mixture reaches 300 F or until a little bit of the liquid dropped into cold water forms a hard ball.
Mix in the baking soda and then quickly pour it onto the prepared pan. Quickly sprinkle with salt 😀 and let it cool. Break into small pieces.
Cut the meat out of the 3 mangoes and blend/smash them into a pulp (I used a food processor).
Add in the lime juice, condensed milk and the raspberries. Fold in the broken honeycomb candy.
Mix well and pour into a container to freeze overnight or at least 6 hours.