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Homemade Vanilla Froyo!

113

Homemade Vanilla Froyo!

Attention all of my lactose-free friends: You can now make delicious lactose-free vanilla frozen yogurt in the comfort of home with FAGE BestSelf Plain yogurt, whether you have an ice cream maker or not!
Servings 6

Equipment

  • Ice cream maker optional

Ingredients

  • 1 cup raw cashews
  • 1 cup FAGE BestSelf Lactose Free Greek Yogurt
  • 1 cup unsweetened almond milk
  • 2 tablespoons avocado oil
  • 3/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • pinch sea salt

Instructions

ICE CREAM MAKER INSTRUCTIONS:

  • Allow at least 24 hours to freeze the canister of your ice cream maker. Place cashews in a bowl in a shaded area on your counter. Cover with filtered, room temperature water and soak 8 hours or overnight.
  • Line a standard loaf tin (approximately 8x4x3) with nonstick parchment paper. I recommend holding the sides down with binder clips. Make sure there’s space in your freezer for the loaf tin.
  • Drain and rinse cashews. In a blender, combine all frozen yogurt ingredients and blend until smooth and creamy.
  • Pour into ice cream maker and churn according to package directions. This takes about 25 minutes for me; the mixture should look like soft frozen yogurt. Scrape frozen yogurt into lined loaf tin, cover with plastic wrap and freeze 8 hours before enjoying. I suggest letting ice cream sit out for 15 minutes or so before scooping. Leftovers will keep tightly sealed in the freezer for 1 month.

NO CHURN INSTRUCTIONS:

  • Line an 11x8x2 baking dish (or similar size) with nonstick parchment paper and freeze it for at least 8 hours and up to overnight. I use binder clips to hold down the sides.
  • Place cashews in a bowl in a shaded area on your counter. Cover with filtered, room temperature water and soak 8 hours or overnight.
  • Drain and rinse cashews. Combine all frozen yogurt ingredients in a blender and blend until smooth and creamy. Pour into cold baking dish and freeze 30 minutes, uncovered.
  • Use hand mixer to CAREFULLY beat mixture for 5 minutes. Freeze and repeat this process every 30 minutes, 6 more times (yes, over three hours!).
  • Cover thoroughly and freeze another 8 hours before enjoying. I suggest letting ice cream sit out for 15 minutes or so before scooping. Leftovers will keep tightly sealed in the freezer for 1 month.
Course: Dessert
Cuisine: American
Keyword: family friendly, Gluten Free, glutenfree, Quick & Easy
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