Ice cream maker or not, vegan frozen yoghurt is easy to make, super creamy and extremely delicious. This one is swirled with raspberries and chunks of chocolate, but you can go wild with your fillings. Peanut butter, cookie dough, strawberries, brownie chunks - the limit does not exist.
700g high-fat plant based yoghurt (such as coconut yoghurt)
50g maple syrup (or caster sugar)
1 tsp vanilla extract
150g raspberries, chopped
70g dark chocolate, finely chopped
Combine yoghurt, maple syrup and vanilla extract in a large bowl and mix.
If you have an ice cream maker, pour the yoghurt mixture into the machine and churn for 45 minutes, until thick and creamy. Fold in the chopped raspberries and dark chocolate, and transfer the mixture into a container and baking tin. Freeze for another 2 hours and let sit for 10 minutes before tucking in.
If you don’t have an ice cream maker, transfer the yoghurt mixture (before folding the raspberries and chocolate in) directly into a container. Cover the mixture tightly with cling film. Freeze for 3 hours, stirring every 20 minutes to avoid crystals forming. Half way through freezing, fold the raspberries and chocolate in. Freeze until solid and let sit for 10 minutes before tucking in.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.