Tag: vegan

Lemon Frozen Yogurt

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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).

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Lemon Frozen Yogurt

  • Servings: 1 1/2 quarts
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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.

Green Smoothie Creamsicles

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When you’re trying to cool down in the humidity of summer, double your recipe for your daily smoothie and pour half of it into popsicle molds. When that mid-afternoon slump kicks in, you’ll be glad you have a freezer filled with these on hand.

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Green Smoothie Creamsicles

5 large kale leaves, stems removed (about 1 cup)
2 navel oranges, peeled
1 ripe mango, peeled, pitted, and cut into chunks
2 teaspoons vanilla extract

Put all ingredients in a blender. Blend until smooth. Pour into ice pop molds and freeze. If you don’t own ice pop molds, use small plastic containers or dixie cups, and push in wooden stir sticks. 

Wild Blueberry Soft-Serve Sherbet

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Wild blueberries have a deeper flavour and sweetness than the regular version, and are perfect in this sherbet, free of refined sugar. Adjust the amount of dates to sweeten to your taste, depending on the ripeness of the blueberries.

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Wild Blueberry Soft-Serve Sherbet

  • Servings: 1 1/2 quarts
  • Print

1/2 to 3/4 cup pitted honey dates, packed
1/2 cup warm water
2 cups wild blueberries (fresh or frozen)
2 cups unsweetened nondairy milk, preferably coconut milk beverage
2 teaspoons vanilla extract

Place the dates in the bowl of a food processor. Let soak 15 minutes. Add the remaining ingredients and process until smooth.

Refrigerate until chilled, at least one hour. Transfer the mixture to your ice cream maker and freeze according to manufacturer’s instructions.

Serve immediately. (If you freeze the remainder, let it sit at room temperature for about 15 to 30 minutes before serving).