Vegan Frozen Yogurt Can Pack a Punch
When you give up bad fats and refined sugar, how do you create flavor?
Herbs, herbs, herbs. Let’s say it again: herbs. Bold, bright, delicious, they have a ton to say. Not just in savory food. They make a great showing in desserts, too.
This month’s Recipe Redux challenge asked us to showcase a green herb. Near and dear to my heart and heritage, I decided to celebrate basil. This frozen yogurt recipe does just that. A celebration of one of the most beautiful herbs in creation. Yes, I’m a biased Italian. At this point, you could probably measure basil in my blood. I’m ok with that. My love of the herb produced a lovely frozen yogurt that’s guilt-free, easy-to-make, and full of life and flavor. Blamo!
There are a few ways to go about vegan frozen yogurt. I kept this recipe simple so the flavors would shine through. Super easy to make, totally delicious to eat. Little investment in time, money and calories with a huge flavor pay-off. You gotta try it, simply for the flavor of it – whether you’re vegan or not.
Here’s how to you make Basil Lemon Vegan Frozen Yogurt:
Basil Lemon Vegan Frozen Yogurt
- 24 oz unsweetened plain yogurt (dairy-free or dairy_
- 6 tbsp light agave nectar
- 1 tbsp fresh lemon juice
- zest of one lemon
- 1 - 1 1/2 cup fresh basil depending how strong of a basil flavor you like
- 1 tsp vanilla extract
- 1/2 tsp xantham gum
- 1/8 tsp sea salt
- Mix all ingredients except xantham gum in a blender for about 1 minute.
- As blender runs and mixes ingredients, add xantham gum and blend for another minute.
- Chill in fridge until cold (3-4 hours).
- Put in ice cream maker - follow instructions for your machine, usually runs for 20-30 minutes.
Here’s how the mixture looks before it goes in the fridge:
Here’s how my frozen yogurt looks after it’s turned in my machine:
How do you know your vegan frozen yogurt is ready?
If you’re like me, you’ll never end up with a quart of this awesome frozen yogurt. You won’t be able to resist dumping your spoon right into the machine as it turns. Of course, I tell myself that I’m “testing” the frozen yogurt to see if it’s ready. Are 20 tests overkill?
You kind of have a window for the best level of doneness – within that window is really to your taste. Most machines tell you to turn the mixture between 20 and 30 minutes. If you overturn it, it loses it’s creaminess. Too soft and it doesn’t fully come together. Follow the instructions of your machine.
Some tips that have helped me:
- Make sure your mixture is cold when it goes into the machine
- Make sure the ice cream bowl that turns your mixture is completely frozen when you pour your mixture into it
- Turn your mixture for the recommended time (usually between 20-30 minutes)
- Put your frozen yogurt in the freezer as soon as it’s done
Good luck! Let me know how it goes. 🙂
Elizabeth Jarrard RD (@ElizabethEats) saysMarch 21, 2013 at 4:18 pm
stop it. this looks amazing
Angela saysMarch 21, 2013 at 6:47 pm
Thank you! I LOVE basil, so to me, it’s super tasty. And so easy to make. Who says vegan desserts don’t rock??? 🙂
Alexandra @ Delicious Knowledge saysMarch 21, 2013 at 7:21 pm
I am loving all of these vegan recipes on Recipe Redux this month! This yogurt looks delicious! I will be making this ASAP.
Angela saysMarch 21, 2013 at 8:30 pm
I’m so glad to hear it. I hope you love it as much as I do. I love all of the vegan inspirations, too!
JeJe saysMarch 22, 2013 at 12:02 am
This looks wonderful! Will to try it!:)
Angela saysMarch 22, 2013 at 4:56 pm
Awesome! Let me know how it turns out. 🙂
Quincy @ Shugurcän saysMarch 22, 2013 at 11:03 am
I’ve seen a lot of vegan ice cream recipes, but frozen yogurt sounds even better (: And I have all these recipes in my kitchen already- how simple is that?
Angela saysMarch 22, 2013 at 4:58 pm
I love vegan ice cream, too, but sometimes it’s heavy and I just want something lighter and refreshing. The frozen yogurt route fits the bill. And you can’t beat adding fresh herbs for flavor. I hope you like it!