What's Cooking?

Coffee Chip Frozen Yogurt

Cool down and amp up with spoonfuls of this frosty treat from dessert queen, Hannah Kaminsky.

Celebrate the arrival of sunny skies with this creamy confection, which serves up a sweet jolt of energy even on the laziest spring afternoons.

Makes 1 pint

What You Need:

  • 3 cups plain soy yogurt
  • 1/2 cup light agave nectar
  • 1 teaspoon vanilla
  • 2 teaspoons instant coffee powder, dissolved in 1/4 cup coffee-flavored liqueur
  • 1/2 cup chocolate chips or chunks

What You Do:

  1. Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap edges of cheesecloth over yogurt until fully covered, and place strainer or colander over a pot deep enough to catch liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in refrigerator for a minimum of 8 hours.
  2. In a medium bowl, combine strained yogurt, agave, vanilla, and dissolved instant coffee. Freeze mixture in an ice cream machine based on the manufacturer's instructions. In the final 5 minutes of freezing, add chocolate chips or chunks. For a soft-serve consistency, serve immediately after freezing. For a consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.

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