That’s right. I went there.

A red velvet frozen yogurt studded with semi-sweet chocolate chips and swirled with a vanilla cheesecake frozen yogurt.

And now I’m wondering how I never went there before.

Or how it’s nearly the end of summer and it’s the first time I’ve brought out my ice cream maker.

Obviously some things need to change.

Everything but this frozen yogurt, that is. This frozen yogurt is incredible.

Like, I’ve already decided that I never want to eat anything else for as long as I live.

Seriously. Just go ahead and bury me in this.

And to think – I almost didn’t make it. Because to be completely honest, I’m having difficulty finding inspiration with anything to do with summer. I don’t know if that’s because it’s been so stinking hot or because of the whole coronavirus stay-at-home ordeal, but it’s been a pretty big struggle. Also, I’m seriously counting down the days until I deem it acceptable to start cooking with pumpkin. And decorate for autumn.

But if you’re the complete opposite of me and are relishing the remaining days of summer, then here are a few more frozen treats to get you through this unbearable heat:

• pumpkin cheesecake frozen yogurt
• chocolate raspberry frozen yogurt
• lime sherbet
• chunky monkey nice cream
• fluffernutter ice cream
• s’mores ice cream
• old-fashioned strawberry ice cream
• pumpkin cheesecake ice cream
• blueberry cheesecake ice cream

But make those AFTER you make this.

Trust me.

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Red Velvet Cream Cheese Frozen Yogurt

for the red velvet frozen yogurt:

• 1/4 c. unsalted butter, melted
• 1/2 c. sugar
• 1/4 c. brown sugar
• 1/2 c. all-purpose flour
• 1/4 c. unsweetened cocoa powder
• pinch of salt
• 2 tbsp. cream cheese, softened
• 2 c. plain Greek yogurt
• 1 tbsp. red food coloring
• 1/3 c. semi-sweet chocolate chips

for the cheesecake swirl:

• 8 oz. cream cheese, softened
• 1 c. plain Greek yogurt
• 1/4 c. sugar
• 1 tsp. vanilla extract

In a medium sized bowl, whisk together the melted butter and sugars until well blended and creamy. Then mix in the flour, cocoa powder, and salt until fully combined. Add the softened cream cheese and yogurt and whisk together until smooth. Then add the red food coloring and mix until it’s well blended.

Add the red velvet mixture to your ice cream maker and process according to manufacturer’s instructions. When the ice cream begins to freeze, add the chocolate chips.

While the red velvet mixture is churning, prepare your cheesecake swirl.

Whisk together the cream cheese, yogurt, sugar, and vanilla extract in a small mixing bowl until smooth and creamy (this will take a bit of arm work).

Pour half of your red velvet mixture into your ice cream container (I prefer this one), or a lined loaf pan. Then pour the cheesecake swirl over and top with the remaining red velvet mixture.

Freeze for at least an hour or until firm.

Remember to remove the ice cream from the freezer for about 15 minutes prior to serving. Homemade ice cream does not contain all the additives to allow it to remain a soft, scoopable texture, so you will need to allow it to soften a bit.