After the success of my chocolate ice cream endeavors last week, I thought I would try my hand at some berry frozen yogurt. I am very pleased with the results, the sweetness of the sugar and vanilla, mixed with the tart berries is an excellent combination. This recipe also set much firmer than the chocolate one as well which was a nice surprise. I definitely think the trick is to use coconut cream instead of coconut milk.. anyway, without further ado:

Vegan Very Berry Frozen Yogurt

Ingredients

2 cups soy milk
1 1/2 teaspoons vanilla bean paste
1 tbs agave nectar
1 cup sugar
2 tbs arrowroot powder
1 400g can coconut cream – stored in the refrigerator
2 cups frozen mixed berries

Method:

1. Heat the soy milk, in a medium saucepan, over medium heat. Once the milk starts to steam, lower the temperature and stir in the vanilla paste and agave nectar, mix until dissolved.

2. Stir in the sugar and whisk in the arrowroot powder one half tablespoon at a time, making sure that each half tablespoon is completely dissolved before adding the next one.

3. Add the can of coconut cream and whisk until the mixture is glossy. Remove from the heat and once mixture has cooled slightly, transfer to a container and refrigerate until completely cooled (preferably overnight).

4. Remove the mixture from the refrigerator, stir in the frozen berries, and then add the mixture to your ice cream maker, following the directions that came with the machine.

For best results, once completed, transfer the mixture to a container and freeze overnight before consuming.








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