Frozen Yogurt (suānnǎi 酸奶)

Whenever I think back of my then 6 year old’s fascination with Frozen (Elsa and Anna), I’m reminded of the time I tried to make frozen yogurt.


I had a huge batch of home made yogurt and I was trying to figure out a way to make frozen yogurt for the kids because they wouldn’t take plain yogurt.

When I asked them what kind of “ice cream” they wanted, they said, “Purple ice-cream!”


The only way to get purple ice-cream is by using blueberries, which were incredibly expensive at 25 yuan per box!

My basic kitchen didn’t have a blender or food processor – I only had a mortar and pestle:

Anyway, I popped the blueberries into the pestle and ground them.

Both kids watched with great interest at the pulverized pulp…

Voila! The blueberries started looking like purple paste:

The boy’s face lighted up when purple swirls appeared in the yogurt.

He actually rejoiced and said,

“Yay, we’re making our own purple ice-cream! Mmm…I can’t wait for it to be frozen.”

Me too, kid!

Thank God the baby didn’t know any better then and was just happy to do anything the big bro did.

Unfortunately, the recipe I followed involved:

i) freezing the yogurt,

ii) taking it out and stirring it,

iii) putting it back into the fridge again,

iv) taking it out and stirring it again and then, we’ll get frozen yogurt.

I didn’t have time to do steps (ii), (iii) and (iv) so the frozen yogurt became well, FROZEN.

The kids tried to crack the ice with their spoons but no, it did not become like ais kacang.

We tasted it and I realize that I didn’t add enough blueberries or sweetener to the mix that it was quite sour.

Needless to say, my little customers went away without any frozen yogurt.

Hubby? He happily finished the 25 yuan 100% natural fruit ice popsicle (a Chinese brand popsicle costs about 1-2 yuan while a Magnum may cost 10 yuan).

Anyhow, that’s an experiment I’ll have to repeat soon.