Vegan Yogurt Ice Cream
Discover how to make vegan yogurt ice cream with this easy, dairy-free recipe. Enjoy a creamy, healthy frozen treat at home!
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.