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–+ servings

Vegan Frozen Yogurt with Berries

Carissa Erzen
Cool off with this creamy, velvety vegan frozen yogurt recipe! Berries add a beautiful magenta color and to this healthy summer dessert.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert, Snack
Cuisine American
Servings 12 servings
Calories 89 kcal

Ingredients
  

  • ¾ cup full-fat coconut milk, chilled in the fridge overnight (not light or low-fat coconut milk)
  • 2 cups frozen berries
  • ½ cup granulated sugar
  • 1 lemon, juiced (about ¼ cup juice)
  • 1½ cups dairy-free plain Greek yogurt (you can use any type of yogurt you prefer)

Instructions
 

  • Put the full-fat coconut milk in the fridge to chill overnight and solidify.
  • In a blender or food processor, combine the solid part of the chilled coconut milk (not any remaining liquid in the can), frozen berries, sugar, lemon juice, and yogurt.
  • Blend on high speed, scraping down the sides with a spoon or silicon spatula frequently, until everything is well-blended and creamy, after about 3 to 5 minutes.
    At this point, it will be a thick smoothie texture.
  • Use a silicon spatula to scrape everything into a freezer safe container, cover with a layer of plastic wrap or parchment paper, and freeze for at least 4 hour, until it's a firm and scoopable consistency.
    After 2 to 3 hours, it'll be soft serve consistency. And after 4 hours, it'll be more solid, like the texture of ice cream.
  • Pull your vegan frozen yogurt out of the freezer and set it on the counter for about 15 minutes before serving to soften so it's easier to scoop.
    Enjoy!!

Notes

  • Scrape down the sides of your blender or food processor with a spoon or rubber spatula several times to ensure everything is evenly blended.
  • Place your ice cream scoop in warm water for a few seconds to make scooping out ice cream much easier.
  • Place some plastic wrap or parchment paper snugly on top of your vegan frozen yogurt in the freezer to prevent ice crystal formation.
  • Store in the freezer for up to one month. 

Nutrition

Serving: 1scoopCalories: 89kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 1mgSodium: 11mgPotassium: 83mgFiber: 1gSugar: 11gVitamin A: 13IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Keyword berry ice cream, Greek yogurt ice cream, homemade frozen yogurt, vegan ice cream recipe
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