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Yoghurt & Strawberry IceCream

Vegan yoghurt & Strawberry IceCream! 100% vegan!

Yes, it’s creamy. Yes, it tastes like real ice cream. Yes, it’s dairy-free and vegan too (no eggs!). These last few days have been really great weather. The sun came out and this terrible fog has finally gone! I know we’re not out of the Winter yet, but being obsessed about the summertime my mind took me straight away to these beach memories while tanning laying under the sun holding a refreshing cone of ice cream. I just started drooling over this fantasy (lol) and I immediately started craving those acidi notes of yoghurt ice cream. Being strawberries one of my favourite fruits I decided to go at the supermarket and get some together with some soy yoghurt and make my homemade vegan ice cream. Depending on where you live, If you’re still freezing in the middle of the winter you can just keep this recipe for the next mood-lifting sunny days coming. The recipe is super easy and takes few minutes!

 

WHAT YOU NEED

  • 1 1/2 cup unsweetened plain soy yoghurt
  • 1 cup frozen strawberry chunks
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of salt
  • Non-dairy milk to blend (if needed)

 

WHAT TO DO

First of all you need to cut the strawberries into chunks and place the min the freezer till completely frozen.

Place the yoghurt in the ice cube tray and  Freeze as well. Once done, place all the ingredients in a food processor and turn it on. As soon as it starts blending check the consistency. If too chunky add some non dairy milk till well creamy.

Now place it in a plum cake mold and back in the freezer for 1/2 hour (at least) to set.You can use any other fruits instead of strawberries. Actually I also love mango, papaya or even blueberries and some are good together with coconut yoghurt as well. All you need to do is to find your own favourite playing with the ingredients!

There you go! Now you have your ice-cream ready to be eaten.

If you can’t have all at once (LOL) just place it back in the freezer covered with cling film and consume within 1 week well stored.

CONTRIBUTOR

Jordy Poggi Author

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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