Frozen yogurt is one of those desserts that I struggle to find dairy-free options for in stores. Luckily, it is easy to make at home, from scratch with less than a handful of simple ingredients!
If you need more easy frozen desserts to cool down this summer, you may also like this Neapolitan ice cream and coconut milk popsicles.
🧾 Ingredients
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Greek-style Yogurt: I use Alpro protein yogurt, but any unsweetened vegan yogurt such as thick coconut yogurt will work too. If using a thinner vegan plain yogurt, note that the consistency won't be as creamy.
- Vegan Condensed Milk: Sweetened condensed coconut milk acts as the sweetener and helps the yogurt from freezing too solid.
- Vanilla Extract: This adds a gorgeous flavor to the dessert, you can use vanilla bean paste or a real vanilla pod with the seeds scraped out if you want to go extra gourmet!
- Berry Coulis: This homemade coulis is completely optional, feel free to leave it out for a plain froyo, or replace it with other flavors listed below in the "Variations" section.
🔪 Instructions
Here are step-by-step images showing how to make this easy vegan frozen yogurt. Check the FAQs section below if you're making it without an ice cream maker! (Remember, the detailed printable recipe card is also at the end of this page). Here's how it's done:
Step 1: Make the base: In a large bowl, combine the vegan yogurt, condensed milk, and vanilla extract. Whisk until smooth.
Step 2: Churn: Transfer it to the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions (usually this can be 25-40 minutes).
Step 3: Transfer it to a loaf pan or sealable container.
Step 4: Add coulis: Pour the berry coulis on top.
Step 5: Fold: Carefully fold it through the scoops of frozen yogurt using a rubber spatula or spoon. Don't overmix, as you want to keep the swirls of berry sauce throughout.
Step 6: Freeze: Smooth out the top of the frozen yogurt with an offset spatula and cover it with a lid or some parchment paper.
🍒 Variations
While the base 3-ingredient frozen yogurt recipe is delicious enough to enjoy on its own, there are so many ways you can add your favorite flavors to it! Here are some ideas:
- Different Fruit: Try strawberry coulis, mango curd, lemon curd, pineapple curd, lime curd, blueberry curd, or raspberry curd. You can also serve it plain with some fresh fruit on the side.
- Nut Butter: Add 2 tablespoons of peanut butter or almond butter to the mixture before churning, or swirl it through the froyo towards the last 5 mins of churning.
- Chocolate Froyo: Add 2-3 tablespoons of cocoa powder to the mixture before churning, or swirl with homemade nutella for a chocolate hazelnut twist.
- Cherry Garcia: Add dark cherries and dark chocolate chunks to the ice cream machine towards the last 5 minutes of churning.
- Caramel: Add a swirl of caramel sauce or date caramel and a sprinkle of roasted peanuts and chocolate chunks for a Snickers situation!
- Froyo Cookie Sandwich: Sandwich the froyo between 2 vegan cookies of your choice for a delicious portable summer treat!
💭 Expert Tips
Prep your ice cream machine. Freeze your ice cream maker bowl for at least 12 hours (ideally 24 hours) before making the recipe. I usually keep the bowl stored in the freezer so it's ready every time I crave a frozen treat.
Vegan soft serve frozen yogurt. Skip the freezing at the end and serve the froyo straight from the ice cream machine for the perfect soft-serve consistency. You could even use a piping bag to serve it, just out of a soft serve machine!
Rest At Room Temp. When it comes to scooping, homemade frozen desserts tend to freeze harder than store-bought. Take the frozen yogurt container out of the freezer and let it sit at room temperature for 10-15 minutes before scooping and serving.
💬 FAQs
Yes! You can make it using the ice cube tray and blender method. You can also use a Ninja creami if you own one.
Pour the yogurt mixture into ice cube trays and freeze for several hours until solid. Transfer the frozen yogurt cubes into a high-speed blender and blitz until smooth and creamy. You may need a splash of non-dairy milk or extra yogurt to get things moving. Then serve immediately as soft-serve, or let it sit back in the freezer for 1-2 hours for a firmer scoop.
Transfer it to a sealed freezer-safe container or loaf pan. Seal the surface of the frozen yogurt with a sheet of parchment before placing the lid or plastic wrap over it. This will help prevent ice crystals from forming!
🍦 More Vegan Ice Cream
📖 Recipe
Description
Ingredients
- 800 g (3 ⅓ cups) vegan Greek-style yogurt, *see note 1
- 320 g (11 oz) vegan condensed milk
- 1 tablespoon vanilla extract
- 120 g (½ cup) berry coulis, optional
Instructions
- Prepare: Freeze your ice cream maker bowl for at least 12 hours (ideally 24 hours) before making the recipe.
- Make the base: In a large bowl, combine the yogurt, condensed milk, and vanilla extract. Whisk until smooth.
- Churn: Transfer it to the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions (usually this can be 25-40 minutes). It's ready when it is super thick and sticks to the arm of the machine. (see recipe notes for a no-churn option)
- Transfer it to a loaf pan or sealable container.
- Add coulis: Pour the berry coulis on top, then carefully fold it through the scoops of frozen yogurt using a rubber spatula or spoon. Don't overmix, as you want to keep the swirls of berry sauce throughout.
- Freeze: Smooth out the top of the froyo with an offset spatula and cover it with a lid or some parchment paper. Freeze for 2-3 hours until solid or for soft serve consistency you can serve it straight from the machine.
- Storage: Store it in an airtight container or loaf pan sealed with plastic wrap or a sheet of parchment in the freezer. It is best served within 2-3 weeks.I recommend taking it out of the freezer to rest at room temperature for 10 minutes before diving in for the perfect scoops!
Notes
- Greek-Style Yogurt: Sub with vegan skyr or very thick coconut yogurt. You can also use plain unsweetened soy yogurt, but the consistency won't be as creamy.
- No-Churn Option: Pour the yogurt mixture into ice cube trays and freeze for several hours until solid. Transfer the frozen yogurt cubes into a high-speed blender and blitz until smooth and creamy. You may need to add a little non-dairy milk or extra yogurt to get things moving. Then serve immediately as soft-serve, or let it sit back in the freezer for 1-2 hours for a firmer scoop.
Nutrition
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