Several weeks ago, after posting this incredible ice cream which feels like the epitome of indulgence, I received several requests for a dairy-free frozen treat that felt a little healthier.
Now, health food is not exactly my métier. Here at the Pedantic household, we eat healthfully, primarily using whole ingredients and running away from words like “processed,” but I would never claim to be a health junkie. That said, dietary limitations are becoming more and more ubiquitous in this world of ours, and I firmly believe that everyone should be able to make themselves a delicious treat, no matter their restrictions!
So, after some culinary tinkering, I have dreamed up what I consider to be one of the easiest and most delicious frozen yogurt recipes you’ll find!
It’s even vegan, if you’re into that!
Let’s get to it!
I wanted to keep this recipe as simple as possible so it could satisfy impromptu cravings or summer afternoon snack-attacks on the quick.
While it still requires some quality time in the refrigerator, we have eliminated the cooking, cooling, and churning that typically comes along with homemade ice cream recipes.
The only “special” equipment you will need is a food processor.
Coconut yogurt (I found this at Trader Joe’s, but it seems to be widely accessible these days), coconut oil, sugar, lime juice, and lime zest go into the food processor to whirl around for a bit. As your processor runs, it will whip some air into the yogurt. This is necessary in order to keep the yogurt from becoming a solid block of yogurt ice.
The coconut oil will also add more fat to the yogurt, making it smoother and slightly more akin to ice cream when frozen. That said, the yogurt will still have more of an icy texture as we will not have the additional fat of egg yolks that a traditional custard-based ice cream would include.
The flavors in this yogurt are so fresh and summery - the perfect way to celebrate these last few days of summer.
Sure, I know fall doesn’t really start until the end of next month, but in my mind, autumn will always begin on September 1st.
There are also so many good-for-you ingredients here too, such as coconut oil and that little super fruit known as blueberries, so this “treat” is actually more like health food.
It’s salad, but in fro-yo form. Let’s go with that.
Allergy-friendly was never more delicious…or a more incredible shade of magenta.
Dairy-Free Blueberry-Lime Coconut Frozen Yogurt
makes two pints
24 ounces vanilla coconut yogurt
1/2 cup granulated sugar
1/4 cup coconut oil
1/4 cup fresh lime juice
1 teaspoon lime zest
2 cups frozen blueberries
toasted coconut, for serving
Place yogurt, sugar, coconut oil, lime juice, and lime zest in the work bowl of your food processor* and pulse on high for 3 minutes; until very smooth.
Cook’s Note: If your food processor has a pouring spout for adding oil or other ingredients while pulsing, be sure that the cap is removed or the spout is opened to allow more air into the bowl. The air will be whipped into the yogurt as it pulses, giving it a lighter and more scoop-able texture.
Add the frozen blueberries to the yogurt and pulse for an additional 2-3 minutes; until very smooth and frosty.
Transfer the mixture to an airtight container and freeze for 6-8 hours; or overnight.
Allow the yogurt to soften for several minutes before scooping.
Cook’s Note: Because the yogurt does not have as much fat as traditional ice cream, it will become a little harder when frozen and the texture will be more icy than creamy.
Serve with a sprinkling of toasted coconut, if desired. Yogurt will last in the freezer for up to one month.