Cold, sweet, and creamy! Heck yeah! All those sound absolutely refreshing any time of the year here in Los Angeles. Summer heat, though, especially makes me want to dip my toes into a whispering stream, to nap, or to sip iced coffee along the shore.

Enter ice cream! Better yet, frozen yogurt, because more people can tolerate it, and yogurt’s healthy probiotics withstand freezing. Here’ my sweeter-than-frozen-yogurt husband’s version of sheer indulgence. The photos and captions are by me. (Enjoy more of his recipes here and here and here and here and here and here.)

Banana Blueberry Frozen Delight Recipe by Khashayar Parsi

* European style yogurt, plain full fat, 32 oz.

* Honey, 1.5 cups.

* Banana, 1 large and ripe.

* Blueberries, frozen, half a pound

* Butter, half an average stick.

1. Line a pasta-sized strainer with cheesecloth and and spoon the yogurt into it. Set it over a bowl deep enough to collect the water away from the yogurt while it drains and thickens in the fridge for twelve hours.

2. Cook the berries on low heat to reduce the juice out of the fruit for about thirty minutes.

3. In a large bowl, use a hand blender to combine the banana, honey, and butter. Add in the thick yogurt and fruit.

4. Leave in freezer for 24 hours and serve.

What kind of weather makes you want something creamy and chilly?