Dairy-Free Coffee Frozen Yogurt With Chocolate Chips

Hannah Kaminsky

Dairy-Free Coffee Frozen Yogurt With Chocolate Chips

Cool down and amp up with spoonfuls of this easy-to-make, frosty treat.

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Serves: 2
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Celebrate the sunny skies with this creamy confection, which serves up a sweet jolt of energy even on the laziest summer afternoons.

What you need:

3 cups plain soy yogurt
½ cup agave nectar
1 teaspoon vanilla extract
2 teaspoons instant coffee powder, dissolved in ¼ cup coffee-flavored liqueur
½ cup vegan 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.
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