Clean and fresh layout, simple instructions, and lovely flavour combos.

Interesting to use a meringue base - I’ve never done this method but it’s pretty straightforward.

Definitely recommend an ice-cream maker - although it does say you can make it without one I wouldn’t fancy it.

What a beautiful book!  I loved the fresh, bright layout with simple photos and consistent format.

I have a number of recipe books on home made ice cream, but this is the first dedicated to yoghurt ice cream and I was delighted to have success with the first one I tried from the section on the Classis Bases: Tangy and Tart.  It wasn’t quite as tangy as I would have liked, but it had a glorious texture and enough flavor to make me want to try other recipes in the book. 

The book explains the basic procedure with clear step by step instructions and photos which would be very useful to a novice ice cream maker. A short section on types of ice cream machines and FAQ’s would be similarly useful. 

The  chapters are divided into a range of types of ice creams  – all variations of the basic recipe, but with some interesting flavor combinations.  I really liked the Ginger and Cardamom, and the Cranberry was an interesting combination with a little allspice and almond to give an additional kick of flavor.
Many of the recipes have some useful hints. Flavor Twist offers ideas to wring changes, so in the Mocha recipe, the suggestion is to try Mocha Almond Fudge, where almond extract, toasted almonds and a chocolate fudge sauce are added to the basic mocha recipe. Treat to Try recommends one of the other options in the book, so the Roasted Almond and Amaretto recipe is used in Butterscotch Almond Torte.

The other chapters include a range of recipes that use the ice creams in cookies, cakes, bombes, semi-freddos etc.  I have to admit that I am not a fan of these combinations so I did not try any of the recipes. However, this is not a criticism of the book, just a personal preference.  I am sure these recipes would really appeal to others. 

One minor criticism I will make is that some of the ice creams were a little too sweet. The basic ice cream has 2/3 cup sugar to 2 cups yoghurt which for me was good. However, in some of the recipes the same proportions are used with the addition of, for example, a sweetened blueberry sauce in Double Blueberry, or sweetened coconut in Rich Toasted Coconut.  The final product was just too sweet for my family, but having noted this, I found it easy enough to adapt the recipes to suit our taste preferences.

What an utterly brilliant recipe book.  I love the recipes - simple, yet inspiring.  Chapters are clear and well laid out.  Some old favorites, and some new friends (hopefully).

Perfectly Creamy Frozen Yogurt offers the reader an array of recipes for making the perfect frozen treat. In a world filled with an abundance of recipes at your fingertips, this cookbook needs to make it on your shelf. Simple recipes and easy-to-follow directions allow you to whip up some sweet treats for any gathering. Making frozen yogurt can be time-consuming, so keep that in mind. But the results are wonderful!

The recipes include intriguing ingredients like avocados! My boyfriend is looking forward to trying it.
If you're tired of the same-ole flavors, this cookbook is a must have.

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review

There were some very nice recipes but none that I felt I hadn’t seen before. It’s an ok book and for the yoghurt ice cream enthusiast who wants all the recipes at their fingertips

A well illustrated book filled with delicious frozen desserts--I'm in Heaven!  The book goes beyond the typical frozen yogurt including how to incorporate in other desserts (cakes, cupcakes, etc.)  I found the sugar cookie bowls ingenious. I plan on making them and the eggnog frozen yogurt for a cookie party I'm attending this holiday season. I'm looking forward to creating many batches of these wonderful recipes.

This book has so many yummy recipes in it and I highly recommend checking it out!

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.  From the publisher - 
Learn to make frozen yogurt at home that’s just as light, smooth, and delightful as what you buy. You’ll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavor recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An additional 50 recipes for treats like blueberry sugar cookie sandwiches, brownie baked Alaska, Neapolitan semifreddo, cinnamon bun pops, and salted caramel swirl bonbons ensure this is the sweetest guide ever to making and enjoying frozen yogurt.

Given how much frozen yogurt and ice cream this household goes through I was dying to review these recipes. They ALL look do-able and if I can borrow an ice cream maker I will be trying them out. I do wish that there were recipes for frozen yogurts that did not require a machine but I doubt that I could get the same texture with one that you just mix in a bowl and freeze.
Great photos and lots of yummy recipes!!

Finally! I'm so excited to try my hand at frozen yogurt with the help of this book. I've been making ice cream for some time, but wanted to try frozen yogurt, since it's actually something I prefer to ice cream. The book and recipes are simply laid out, easy to follow, and drool-inducing (the best things for cookbooks). The recipes are also exciting to try (avocado, bananas foster), and the author breaks the recipes in great sections (classic bases, fruits, sugar&spices, chocolate ad nuts, and cookie and brownie sandwiches). Can't wait to try it!

NIce! It gives you many option for preparing your own frozen yogurs. Home made, healthier and delicious! I'll definitely use some of the recipes!

4 stars for lovely photos and delicious sounding recipes. I’m afraid they are impractical for someone with limited time.