Vegan Frozen Yogurt
Hello, and happy summer! It’s getting sunny and hot finally here in Oregon! We had a very long spring full of rain and clouds all the way through the beginning of July. But now that the heat is here, I’m ready to keep cool with this delicious berry vegan frozen yogurt recipe! It’s made from just a handful of ingredients and it’s the ultimate refreshing snack or dessert.
What is Vegan Frozen Yogurt Made of?
I find that vegan ice cream and frozen yogurt are a hit or miss on texture. Sometimes it’s too icy and hard. But this vegan frozen yogurt recipe is made from non-dairy plain Greek yogurt and coconut milk, so it’s super creamy and velvety. Plus berries are cooked with sugar and lemon juice to add a beautiful magenta color and summer berry flavor.
Why is My Frozen Yogurt Icy?
If you’ve ever tried to make vegan ice cream or frozen yogurt before, there’s a chance it turned out icy. If you just freeze berries without enough fat mixed in, the water will crystalize causing your dessert to be hard and icy. To replace the fat from heavy cream and eggs in standard ice cream recipes, I recommend using full-fat non-dairy alternatives. The fat from Greek yogurt and full-fat coconut milk helps prevent the formation of ice in this vegan frozen yogurt recipe.
Pro Tip: Use full-fat coconut milk. Low-fat or light coconut milk doesn’t contain enough fat to properly thicken your frozen yogurt or vegan ice cream.
How to Make Vegan Frozen Yogurt
There are all kinds of delicious frozen treats you can make to keep cool in the summer. This recipe is one of my favorites though because you can keep it in the freezer and just eat one bowl at a time throughout the summer. Plus with minimal healthy ingredients, it’s like you’re eating healthy frozen yogurt, instead of the stuff at the store that’s often packed with added sugar and preservatives.
How Do You Thicken Non-Dairy Ice Cream or Frozen Yogurt?
In standard dairy ice cream, the thick texture comes from fat in egg yolks and heavy cream. So to thicken a dairy-free version, you’ll want to keep the ratio of fat high. The more fat and the less water in your vegan ice cream or frozen yogurt, the creamier it will be. You could also add about ½ teaspoon xanthan gum to increase the creamy texture in ice cream. Or if you’re planning on making just a single bowl of vegan ice cream, try blended frozen bananas with berries for a simple two-ingredient dessert.
Can You Just Freeze Yogurt to Make Frozen Yogurt?
Thankfully, yes! If you don’t have an ice cream maker, you can still make frozen yogurt. Just mix non-dairy Greek yogurt with fresh or thawed berries in a blender, then place it in the freezer. When you’re ready to eat it, leave it out on the counter for a few minutes so it can soften and become scoopable. That goes for this berry frozen yogurt recipe too. It’s easiest to scoop after it’s sat at room temperature for 5 or 10 minutes. Just make sure you don’t let it sit longer, or it’ll melt!
Vegan Frozen Yogurt with Berries
- ¾ cup full-fat coconut milk (not light or low-fat coconut milk)
- 2 cups fresh berries or frozen berries that have been thawed
- ½ cup granulated sugar
- 1 lemon, juiced (about ⅓ cup juice)
- 1½ cups dairy-free plain Greek yogurt
- If you're using an ice cream maker, read the manufacturer's instructions. Mine requires being chilled in the freezer for at least 15 hours before use, so plan accordingly.
- Put the full-fat coconut milk in the fridge to chill and solidify while you prepare the berries.
- Combine the berries, sugar and lemon juice in a medium saucepan. Cook on medium-low heat, stirring often, until the berries release their juice and soften, after about 10 minutes. Set aside to cool in the saucepan to room temperature, then transfer to the fridge to chill for at least 1 hour.
- In a large mixing bowl, combine the chilled berries with their juice, Greek yogurt, and full-fat coconut milk. Try to only use the solid part of the chilled coconut milk, and not the liquid.
- Churn the ice cream in your ice cream maker according to the manufacturer's instructions.
- Use a spatula to scrape everything into a container, cover with a lid or plastic wrap and chill in the freezer until it's solid, at least 1 hour.
- Pull your vegan frozen yogurt out of the freezer and set it on the counter for 5 – 10 minutes before serving so it softens and is easier to scoop. Enjoy!