If you are dairy free I have the post for you. I personally try to be as dairy-free as possible. I like to use almond milk in a lot of my baked goods and in most of the things I eat that would call for half and half or milk. I noticed when I cut out most dairy that my skin cleared up SO MUCH. It was definitely over a period of probably several months but it definitely helped. If you have trouble with facial acne I would definitely recommend trying that trick out! It may be just the thing to help with your acne.
But anyway, today we are going to be talking about an interesting recipe I just stumbled upon. Right before Charles and I left to go to Seattle we tried to do the diet, Keto .If anyone has heard of it leave an???? in the comments. When we were stocking up on healthy food to do keto for the next week I was trying to figure out what in the world I could eat for breakfast. When you are on Keto the diet basically makes you go into “ketosis” which makes your body burn fat instead of sugar because you are not taking in any sugar. You are typically only allowed 10 grams of sugar ALL DAY, or per meal. If you try to find anything in the grocery store that contains under 10 grams of sugar and actually find something you would even consider eating I will applaud you because I walked around Sprouts for a good 20 minutes and could not find anything. lol. But I was determined and finally thought of simple yogurt. I knew I probably could not eat granola because the sugar content would be too high for Keto but I decided to pick up a vegan, dairy free, basically free of anything tasty coconut-based yogurt. It was basically coconut milk mixed with enzymes to make it into a yogurt. Seems simple enough and I love coconut milk so I decided to give it a try…
Well, the first time I tried it I almost threw up, and no that is not an understatement. I had to mix it with A LOT of berries and eventually caved and added agave syrup too because I just could not deal with how sour it was. I ended up only eating about half of this huge container I bought at Sprouts and thought it would be interesting to make a dairy-free frozen yogurt with it since I definitely was not going to eat the rest just plain.
I started looking up vegan yogurt recipes and found one that I thought would work! Now if you do not like yogurt with a strong tangy sour tasty I would tell you not to make this. You probably won’t like it. This recipe does not create a frozen yogurt like the yogurt you get at TCBY or Yogurtini. I am sure it is not just yogurt in their recipes which is one of the reasons it tastes so damn good.
This is truly a recipe for someone who likes that tanginess and needs a treat after the gym or dinner. If you are searching for a sweet treat without completely throwing you off your diet look no further! Charles really enjoyed it and I hope you will too!
Mix together all ingredients
Churn per your ice cream manufacturers instructions
Meanwhile, make the sauce
Simmer berries down into a sauce
Cool sauce down before mixing into ice cream
Dairy Free Mixed Berry and Coconut Froyo
- 1/2 Cup Fresh or frozen mixed berries
- 2 Tbsp. Water
- 1/4 Cup Raw sugar, maple syrup, and date syrup
- 2 Cups Coconut Yogurt , store bought
- 1/2 Tsp. Vanilla Extract
- 1/4 Cup Unsweetened, shredded coconut
- 1) Make sure to place the bowl of your ice cream maker in the freezer at least 24 hours in advance.
- 2) Heat mixed berries with water and sugar. I had simple syrup on hand and used that in place of the sugar but either one would work. Bring mixture to a constant simmer and mash down into a sauce.
- 3) Meanwhile mix together yogurt, vanilla extract, and sugar syrup. Place yogurt mixture in the fridge until fully chilled and then churn per your manufacturer's instructions. When ice cream hits the soft serve stage of freezing, turn off the machine and scoop into the container. Pour berry sauce onto ice cream and swirl in. Place back into the freezer to allow to set up. Serve and enjoy!
*Post updated on July 12th, 2019*