Simple Yoghurt Ice Cream Recipe | Vegan
This is a super simple and healthy recipe, perfect for when you want some ice cream but don’t have any at hand. The ingredients I listed are the ones I personally used, but actually you can be really creative and add anything you want to your yoghurt: fruit, chocolate, cookies, nuts or nut butter - whatever your heart desires! Another idea is to blend the yoghurt with fruits before adding to the molds.
Also, I used a silicon brownie pan with a glass bottom to freeze my ice cream, but I had to use plastic wrap in order to prevent the mixture to spill and it was really time consuming. Therefore I highly recommend to use silicon muffin molds instead as it is much easier to pop out the ice cream and it is already portioned. You could also use popsticle molds!
Ingredients I used:
250g soy yoghurt
1 teaspoon of vanilla extract
2 tablespoons of erythrit
A handfull each raspberries, strawberries, blueberries
Place the soy yoghurt into a bowl and add the vanilla extract and erythrit and vanilla. Taste and add more if you wish. Mix very well.
Fill the mixture into a mold from which you can get it out easily - I recommend silicone.
Top the yoghurt with berries and sprinkles (or any other things you like).
Freeze for at least 2h or over night.
If you added it into a big form like me cut the ice cream into portions. Depending on how long you froze it the ice cream might be too hard to cut. In that case leave it outside the freezer for a while until it softened up a little.
Serve & enjoy!
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