- 4 cups (950 g) yogurt plant-based (see notes)
- ½ cup maple syrup sub sugar
- 1 teaspoon vanilla extract sub peppermint extract
- 1 teaspoon vodka optional
Place the bowl of your ice cream maker in the freezer at least 24 hours before making the frozen yogurt.
Add the yogurt, maple syrup and vanilla extract to a mixing bowl or food processor. Whisk or blend until combined.
Pour the frozen yogurt mixture to the ice cream maker. Churn for 20-25 minutes or according to manufacturers' instructions. Most ice cream makers stop churning once the mixture is thick enough.
Serve as is if you like the soft serve consistency. For scoopable frozen yogurt, transfer the mixture into a loaf pan or baking dish. Place in the freezer for 2 more hours.
- Choose a high-fat yogurt (3-5 grams of fat/100 grams) to prevent your yogurt from being icy. I like to mix plain soy yogurt with coconut yogurt for richness. If not vegan, you can use plain Greek yogurt.
- Add 1-2 tablespoons cashew butter if you're worried that the fat content of your yogurt isn't high enough. It's the nut butter with the most neutral taste.
- Vodka lowers the freezing point of the frozen yogurt, which means that it won't freeze as solid. As a result, your yogurt will remain creamier and smoother.
- If you freeze the froyo overnight or longer, let it sit at room temperature for 10-15 minutes until it reaches a scoopable consistency.
- If you have a KitchenAid stand mixer, you can get this ice cream attachement.
Calories: 264kcal | Carbohydrates: 49g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Fiber: 1g | Sugar: 36g