Hey there! If you’re anything like me, ice cream holds a special place in your heart. There’s something magical about that cold, creamy goodness that makes it feel like a true treat. But if you’re trying to keep things dairy-free, finding a suitable alternative can feel like a challenge. Well, after experimenting in the kitchen (and eating a lot of ice cream along the way), I’m here to share my secret: vegan yogurt ice cream. And trust me – it’s every bit as delicious and creamy as the traditional stuff, but without the dairy. I promise you that once you try this, it’ll become your go-to frozen treat.
So, let me take you through my journey of making the creamiest, dreamiest vegan yogurt ice cream that’s super easy to make at home. I’ll share the ingredients I love, the simple steps, and a few tips and tricks I’ve picked up along the way to make sure it turns out just right. Ready? Let’s dive in!
Why Choose Vegan Yogurt Ice Cream?
I get it – switching to vegan or dairy-free options can feel like a big leap. But honestly, after making this homemade vegan yogurt ice cream a few times, I haven’t looked back. It’s not just about avoiding dairy for me; it’s about feeling good about what I’m putting into my body. Here’s why I switched – and why you might want to try it, too!
Dairy-Free and Plant-Based
For years, I had to avoid dairy due to some food sensitivities, and let me tell you, finding a creamy ice cream alternative that actually tastes good was like searching for a needle in a haystack. But then I found vegan yogurt ice cream, and wow, it’s a game-changer. No more worrying about stomach issues after indulging. And with so many plant-based yogurt options out there, you can easily find one that matches your taste buds perfectly. My favorites are coconut and cashew yogurt – they’re creamy and rich and make the ice cream taste like a dream.
Healthier Alternative
I’m always looking for ways to make my favorite foods a bit healthier, and vegan yogurt ice cream ticks that box! It’s lower in fat and calories than traditional ice cream, and many plant-based yogurts come with added probiotics. Probiotics are great for digestion and overall gut health, so not only are you treating yourself to something sweet, but you’re also doing something good for your body. Win-win, right?
Rich in Probiotics
Okay, here’s something I didn’t realize until I started making my own vegan yogurt ice cream: many plant-based yogurts are packed with probiotics! These little guys help keep your gut healthy, and who doesn’t want that? So, while you’re enjoying a scoop of this creamy goodness, you’re also helping to keep your digestive system in check. It’s like getting health benefits with every bite.
Ingredients You’ll Need for Vegan Yogurt Ice Cream
I’ve had my fair share of failed ice cream attempts, trust me. But once I nailed down the right ingredients, it was smooth sailing. The best part? You don’t need a ton of fancy stuff – just a few simple ingredients that you can easily find at your local grocery store (or, even better, your pantry).
Non-Dairy Yogurt
The main ingredient here is, of course, the yogurt. I usually go for coconut milk yogurt because it’s rich and creamy, but I’ve also tried almond and cashew yogurt, and they’re both fantastic! You can experiment with different plant-based options to see which one you like best. Just make sure it’s unsweetened if you want to control the sugar content yourself.
Sweeteners
Okay, we can’t forget about the sweet stuff! I love using natural sweeteners like maple syrup or agave syrup. These add the perfect amount of sweetness without overpowering the flavor. If I’m going for a tropical vibe, maple syrup is my go-to – it adds a lovely richness. But if I want something a bit lighter, agave syrup does the trick.
Creamy Base
Now, here’s where the magic happens. To make sure your vegan yogurt ice cream is creamy and rich, you’ll need a fat source. Coconut cream is my favorite for this – it’s thick, smooth, and creates the perfect texture. If you’re not a fan of coconut, cashew cream is another great option that gives the ice cream a velvety feel. Don’t be afraid to add a little extra – the creaminess is what makes this ice cream so irresistible.
Flavor Additions
This is where you can really have fun with your ice cream! I’ve tried all sorts of flavor combos, and honestly, the possibilities are endless. Some of my favorites are fresh berries, a bit of vanilla extract, and even a little chocolate – because who doesn’t love a chocolatey swirl? I also love throwing in a handful of chopped nuts or a spoonful of almond butter for extra texture and richness.
Step-by-Step Guide to Making Vegan Yogurt Ice Cream
I swear, once you try making your ice cream, you’ll wonder why you didn’t do it sooner. It’s more straightforward than you might expect, and the result is totally worth it. Here’s my go-to method for making homemade vegan yogurt ice cream:
Prepare the Base
First things first, grab your yogurt (I’m using coconut milk yogurt here) and mix it with your creamy base. I usually start with about 2 cups of yogurt and add 1/2 cup of coconut cream. Whisk it together until it’s smooth and combined.
Sweeten the Mixture
Now, it’s time to add your sweetener. I usually start with about three tablespoons of maple syrup but feel free to adjust it depending on how sweet you like your ice cream. Keep tasting as you go—you can always add a little more if needed!
Freezing Process
If you have an ice cream maker, it’s time to use it. Pour the mixture into your machine and let it churn for about 20-25 minutes, or until it thickens.
No ice cream maker? No problem! Just pour the mixture into a shallow dish and pop it in the freezer. Every 30 minutes, give it a good stir for the first few hours to break up any ice crystals. This will help keep the texture smooth.
Optional Add-ins
Once your ice cream thickens in the freezer, you can fold in any extras. I love adding dark chocolate chips or fresh berries for a fruity twist. Just make sure to mix it in well before the ice cream freezes completely.
Tips for Perfect Vegan Yogurt Ice Cream Every Time
Now that I’ve made this ice cream more times than I can count, I’ve picked up a few tricks that help me get it just right every time.
Achieving Creamy Texture
The key to creamy vegan yogurt ice cream is making sure it’s smooth and not too icy. I’ve learned that stirring it every 30 minutes during the freezing process is a game-changer. This helps prevent ice crystals from forming, keeping the texture nice and smooth. And don’t skimp on the creamy ingredients – the more coconut cream or cashew cream you add, the richer the texture will be.
Customizing Flavors
One of the best parts about making your own vegan yogurt ice cream is that you can customize it however you like. Whether it’s adding a swirl of peanut butter, tossing in some crushed cookies, or throwing in a handful of chopped mango – the world is your oyster. I love experimenting with new flavor combinations, and I encourage you to do the same!
No-Ice-Cream-Maker Option
Not everyone has an ice cream maker lying around (I didn’t for the longest time!), so here’s a hack: Pour your mixture into a shallow pan and stick it in the freezer. Stir it every 30 minutes for the first few hours, and you’ll still get that creamy texture – no machine required.
Frequently Asked Questions About Vegan Yogurt Ice Cream
Can I make vegan yogurt ice cream without an ice cream maker?
Absolutely! I’ve made this ice cream plenty of times, even without an ice cream maker. Just pour the mixture into a shallow pan and freeze it, stirring every 30 minutes for the first few hours.
What’s the best non-dairy yogurt for making ice cream?
I love coconut yogurt for its creamy texture, but cashew yogurt is also great. If you prefer a lighter option, almond yogurt works wonderfully, too.
How do I keep my homemade vegan ice cream from getting too hard?
If your ice cream turns out too hard, just let it sit for a few minutes before scooping. You can also add more coconut cream to the base to keep it creamy and scoopable.
Can I use frozen fruit in my vegan yogurt ice cream?
Yes, frozen fruit works perfectly! Just make sure to blend it into the mixture thoroughly to get a smooth consistency.
Conclusion vegan yogurt ice cream
Making your own vegan yogurt ice cream at home is such a satisfying and rewarding experience. Not only does it taste amazing, but it’s also healthier and packed with probiotics. Plus, you can customize it with whatever flavors and add-ins you love. So, what are you waiting for? Grab those ingredients, get creative with your flavor combos, and treat yourself to a batch of creamy, delicious vegan yogurt ice cream. Trust me, once you try it, you’ll be hooked!
Let me know how it turns out – I’d love to hear what flavors you come up with!
Vegan Yogurt Ice Cream
Ingredients
- 2 cups plant-based yogurt coconut, cashew, or almond
- 1/2 cup coconut cream or cashew cream for a lighter option
- 3 tablespoons maple syrup or agave syrup
- 1 teaspoon vanilla extract optional
- 1/2 cup fresh or frozen fruit berries, mango, etc. – optional
- 1/4 cup chocolate chips or nuts optional
Instructions
- In a large bowl, whisk together the plant-based yogurt and coconut cream until smooth and well-combined.
- Stir in the maple syrup along with the vanilla extract (if you’re using it). Stir well and taste to adjust sweetness if necessary.
- Transfer the mixture to an ice cream maker and churn for 20-25 minutes, following the manufacturer’s guidelines.
- Transfer the mixture into a shallow container and place it in the freezer to set. Stir every 30 minutes for the first 2-3 hours to ensure a smooth, creamy texture without ice crystals.
- In the last few minutes of churning, fold in any fruit, chocolate chips, or nuts. If freezing without a machine, add these once the ice cream is partially frozen.
- Once your ice cream has reached the desired consistency, scoop and serve immediately or store it in the freezer for later enjoyment.
Notes
- For extra creaminess, add more coconut cream or cashew cream to your base.
- Feel free to get creative with flavors – add cocoa powder, peanut butter, or spices like cinnamon or ginger to change things up.
- If the ice cream becomes too firm after freezing, allow it to sit at room temperature for a few minutes to soften before scooping.