(No-Churn!) Paleo & Keto Vanilla Frozen Yogurt
Deliciously tangy, creamy and luscious! This (no-churn!) paleo and keto frozen yogurt is one delicous and refreshing low carb treat!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Servings 10 scoops
Calories 110kcal
Ingredients
For the paleo & keto vanilla ice cream
- 1 vanilla bean (i.e. pod) or more vanilla extract
- 1 13.5-ounce can full fat coconut milk *
- 135-150 g xylitol allulose or erythritol, to taste (I use 2/3 cup)*
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo&**
- 480 g full fat Greek-style yogurt or coconut yogurt
- 2 teaspoons vanilla extract up to 4 or 6 teaspoons if not using a vanilla pod
- 1 tablespoon vodka, brandy or booze of choice omit if using the larger quantity of vanilla extract****
Instructions
- Slice open the vanilla bean and scrape the seeds with a sharp knife.
- Add coconut milk, sweetener, vanilla bean with scraped seeds (if using), and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth. If using a vanilla bean, simmer for 15 minutes to infuse the milk.
- Remove the vanilla bean and sprinkle xanthan gum little by little and blend until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the vanilla mixture, and place the mixture in the fridge until fully chilled. The texture will be thick and slightly jelly-like (don't worry, your frozen yogurt won't have this texture!).
- Add full-fat yogurt to a large bowl. Mix in vanilla extract and the chilled vanilla mixture.
- (Optional): add in your booze of choice (omit if using the larger quantity of vanilla extract).
- Churn the frozen yogurt in your ice cream maker for about 20 minutes (varies from machine to machine) and freeze for about 2 hours. Alternatively, transfer to a sealable container and place in the freezer until frozen, 4-6 hours to overnight.
- If freezing overnight: take out your froyo 10-20 minutes prior to serving (depending on your room temp!) before scooping away.
Notes
*You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your frozen yogurt more icy.
**Please see section on sweeteners for deets and possible subs, just note that xylitol and allulose will yield the best and creamiest results (they act like the inverse sugars in store-bought ice creams!) . And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
***Be sure to measure a very lightly packed 1/4 teaspoon of xanthan gum, as it's an ingredient that's easy to overpack. And if you overdo it, you'll get gummy ice cream. And if paleo, simply substitute it with 3/4 teaspoon arrowroot flour.
****Booze is totally optional, it just keeps your frozen yogurt from freezing rock solid. Though just 10-15 minutes at room temp make it ultra scoopable once again.
Please note that nutrition facts were estimated per 1/2 cup serving. This recipe yields approximately 5 cups. And please see your nutrition labels, as values for yogurt can vary a lot (we used Total in our count).
Nutrition
Serving: 1scoop | Calories: 110kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 67mg | Sugar: 1g | Calcium: 53mg