We love ice cream, specially with summer around the corner, but how about an easier to make and healthier frozen yogurt?
With summer approaching I am thinking all about ice cream! Making vegan ice cream at home can be a challenge. It’s often hard as a rock right out of the freezer or it is absolutely FULL of sugar. Fruity frozen yogurt is a healthier, creamier alternative. I used coconut yogurt in this recipe because the flavor is incredibly rich, much more than soy yogurt. I also opted to use coconut sugar as it is better for you than traditional sugar, though the same amount of evaporated cane juice or vegan dry sweetener would provide a similar sweetness! Have a great summer!
Raspberry Frozen Yogurt
2 cups frozen raspberries
1 cup warm water
2 6-ounce containers Greek style coconut or soy yogurt
1/3 cup coconut sugar or other dry sweetener
1/8 cup agave nectar
1 tablespoon Gran Marnier
Mix the sugar and agave nectar in the cup of water and stir until dissolved. Add this mixture to a blender (high speed if you have one!) with the frozen raspberries. Blend until thoroughly combined.
Strain the mixture through a mesh sieve into a large bowl or another vessel that will be easy to pour. This will remove any crunchy raspberry seeds that may not have been blended. This is optional but recommended. It creates a much creamier, pleasant texture.
After straining, return about one half of the mixture to the blender. Then add the yogurt and blend again until smooth. Pour back into the bowl with the rest of your raspberry puree, and add the Gran Marnier, too. Whisk until incorporated.
Follow the instructions on your ice cream maker for the rest. This batch went through mine for between 15-20 minutes.
Makes approximately 1 quart.