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Strawberry Frozen Yogurt
www.theconsciousplantkitchen.comThis Strawberry Frozen Yogurt is a 3-ingredient, ready-in-5-minute frozen dessert that can replace any ice cream ad that you can tweak with many add-ons.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/strawberry-frozen-yogurt/ or scan the QR code here ➡️
Servings: 1 serving
Calories: 389kcal
Ingredients
- 2 ½ cups Frozen Strawberry Slices
- 1 cup Plant-Based Yogurt (note 1)
- 3-4 tablespoons Maple Syrup
Instructions
- Place all the ingredients in a food processor or high-speed blender.
- Blend at low speed, and if using a blender, use the tamper attachment to push the frozen strawberries to the blade. When it becomes difficult to blend, stop the blender, scrape down the food, and blend again on the lowest speed until it forms a thick, creamy, frozen strawberry dessert.
- Serve with a ice cream scoop on a waffle cone or pipe on a glass.
- Store leftovers in an airtight container. Remove from the freezer 15 minutes before eating. Note that this no-churn ice cream becomes icy when stored. It's tastier to eat immediately.
Notes
Note 1: any plant-based yogurt works for this recipe. I am using coconut yogurt.
Nutrition
Serving: 1serving | Calories: 389kcal | Carbohydrates: 75.7g | Protein: 23.9g | Fat: 1.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 75mg | Potassium: 1356mg | Fiber: 7.8g | Sugar: 43.1g | Vitamin A: 200IU | Vitamin B12: 1.4µg | Vitamin C: 26.1mg | Calcium: 237mg | Iron: 0.9mg | Magnesium: 103mg | Phosphorus: 338mg | Zinc: 1.5mg