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!
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.
