Homemade Vanilla Froyo!

Homemade Vanilla Froyo!
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    [ID] => 16815
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    [post_date] => 2021-07-15 08:19:10
    [post_date_gmt] => 2021-07-15 14:19:10
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    [post_title] => Homemade Vanilla Froyo!
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    [post_modified] => 2021-07-15 08:19:10
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07.15
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TOTAL TIME :
6-8servings
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
DIRECTIONS
ICE CREAM MAKER INSTRUCTIONS:
  1. 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.
  2. 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.
  3. Drain and rinse cashews. In a blender, combine all frozen yogurt ingredients and blend until smooth and creamy.
  4. 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:
  1. 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.
  2. Place cashews in a bowl in a shaded area on your counter. Cover with filtered, room temperature water and soak 8 hours or overnight.
  3. 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.
  4. 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!).
  5. 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.
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