Hannah Kaminsky
Dairy-Free Coffee Frozen Yogurt With Chocolate Chips
Cool down and amp up with spoonfuls of this easy-to-make, frosty treat.
July 7, 2024
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:
- 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.
- 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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