Coconut milk-based nondairy yogurt adds a lot of richness to this incredibly easy springtime dessert. The lemon flavor is a lovely complement to a cake (always!) or just topped with fresh raspberries (do the cake route).
Lemon Frozen Yogurt
3 3/4 cup plain coconut milk nondairy yogurt (this is what I used)
1/2 cup agave nectar
1/4 cup freshly squeezed lemon juice
2 teaspoons finely grated lemon zest
1/4 teaspoon fine sea salt
Put the yogurt, agave nectar, lemon juice, lemon zest, and sea salt in a large bowl. Whisk until smooth and well combined. If you aren’t making the frozen yogurt right away, put the bowl in the refrigerator until needed.
When ready to churn the frozen yogurt, freeze according to the manufacturer’s instructions. Serve immediately for soft serve consistency or put in a freezer safe container and freeze for about 4 hours for a perfectly scoopable texture.
If you don’t have an ice cream maker, pour the yogurt mixture into a baking dish. Freeze for 45 minutes, then stir vigorously with a whisk, breaking up any ice crystals. Freeze again, and continue to check and whisk every 30 minutes, until the mixture is soft-serve consistency, about 4 hours.