DIY Dog Froyo for The Best Quarantine Buddy – Salt & Straw
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They may bark during Zoom calls and steal all your clean socks, but there’s no denying that dogs have been the real MVPs of quarantine. Through Netflix binges and DIY haircuts gone wrong, pooches have been by your side. What better way to thank your best friend than whipping up a treat? 

Here is a drool-worthy froyo dish to make for your pup this howl-iday weekend. Our co-founder Tyler’s Newfoundland, Jed I., gives it two paws up.

Dog-Friendly Blueberry Olive Oil Froyo

Makes about 1½ pints (about 8 dog servings)

  • ½ cup extra-virgin olive oil 
  • 2 cups blueberries
  • 1 banana, sliced
  • 2 tablespoons chia seeds
  • 1½ cups non-fat plain yogurt

1. Preheat oven to 350º. Arrange banana and blueberries on a large rimmed baking sheet. Bake for 15 minutes, until the fruit begins to release their juices and caramelize.

2. In a blender, combine baked banana and blueberries, chia seeds, and yogurt and blend until smooth. Transfer to a bowl and cool in the refrigerator for 2 to 4 hours.

3. Stir olive oil into fruit-yogurt base and transfer mixture to your ice cream maker. Turn it on and churn just until the mixture has the texture of soft serve ice cream, 20 to 30 minutes, depending on the machine.

4. Transfer ice cream, scraping every last drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. (It’s OK if the parchment hangs over the rim. Store ice cream in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. Ice cream will keep for up to 6 months.