Celebrate the arrival of sunny skies with this creamy confection, which serves up a sweet jolt of energy even on the laziest summer 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, chopped into small pieces
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.
3. 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.
Photo by Hannah Kaminsky
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