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Who doesn’t remember as a child of sticking popsicles sticks into yogurts and taking them to the freezer? Who doesn’t have that memory vivid until now? (millennials things I know) We talked about it in the previous recipe post and since then it hasn’t come out of my mind that I wanted to make an ice cream recipe based on yogurt.
A recipe that was simple, not as simple as just sticking a stick into a yogurt, but close to that.
I’m fighting to see if you can fill your freezer with homemade ice creams, so the recipes are getting easier and more delicious, and by the way, ice creams made with yogurt are one of the creamiest and most delicious things on the Earth, besides that you just need a spoon to stir well the yogurt and mix whatever you want inside. That means that everyone can do this at home with no excuses.
Choosing the right yogurt it´s important, it must be a very creamy yoghurt, Greek style, or skyr, this will enhance the final texture of the ice cream. For example, liquid yogurt may not be the best idea for making yogurt ice cream.
I particularly like to combine yogurt ice creams with fruit, I think they create the perfect match, but you can match whatever you want. To be honest, the combinations in this type of recipe are really endless, from chunks of cookies, to crumbled cake, chocolate drops, breakfast cereals, nuts, etc…
CREAMY | REFRESHING | HIGH IN PROTEIN | SUPER EASY | QUICK | FOR KIDS AND ADULTS
Literally, you just need to put the yogurt in a bowl and mix the remaining ingredients with a spoon.
For this recipe I decided to match the yogurt with white chocolate and raspberries. I love the combination of red fruits and white chocolate, and as such, I couldn’t resist!
In this recipe, I made kind of a raspberry coulis with only raspberries and coconut sugar, just to take away some of the acidity and intensify the flavor. Don’t be alarmed that the name of the technique is fancy, in this case, just put the raspberries and sugar in a pan and let it reduce.
It is also necessary to melt the chocolate and for that we use the famous bain marie technique, which melts our chocolate without burning it. No micro waves to melt chocolate, pleeeeeease!
Much less when it comes to chocolate as delicate as this one. I used Dragon SuperFoods Vegan White Choco Drops that I just love to cook with them! In addition to being made with simple, natural and organic ingredients, they also have a delicious taste between white chocolate and caramel, which make these drops amazing! Not to mention they melt easily. Vegan chocolate drops for me are from Dragon SuperFoods, without a doubt!
After the chocolate is melted and the coulis is done, just mix it with the yogurt using a spoon. First, we mix the chocolate and stir it well to make it evenly, and then the raspberry coulis, which I advise you to stir slowly and not too much, to create that swirl or marble effect that looks so cute.
As you can see it’s easy, it’s quick and makes us happy, which is all that matters.
200gr of unsweetened skyr style soy yoghurt
2 tbsp maple syrup
150gr of frozen raspberries
2 tbsp of coconut sugar
200gr of unsweetened skyr style soy yoghurt
2 tbsp maple syrup
150gr of frozen raspberries
2 tbsp of coconut sugar
1- Start by making the raspberry coulis, placing the raspberries with the coconut sugar in a pan and letting it reduce over medium heat. The aim is to make the raspberries cook together with the sugar, creating a less acidic end result and intensifying the flavors. This process should take around 5 minutes, just until the raspberries fall apart and create a kind of jelly texture. Remove from stove and reserve.
2- Then melt the chocolate in a bain marie. Reserve.
3- In a bowl, place the yoghurt and maple syrup and stir well with a spoon until homogenous.
4- Add the melted chocolate and stir again so that everything is homogeneous.
5- Slowly add the raspberry coulis and without stirring too much, to create a swirl or marble effect on your ice cream. If you stir too much, your ice cream will turn completely pink. This step does not affect the taste, only the visual appearance.
6- Pour the mixture inside popsicles molds, put a stick on each one and take it to the freezer for 8 hours.
7- To make the unmolding process easier, use a little hot water in the popsicles molds.
1- Start by making the raspberry coulis, placing the raspberries with the coconut sugar in a pan and letting it reduce over medium heat. The aim is to make the raspberries cook together with the sugar, creating a less acidic end result and intensifying the flavors. This process should take around 5 minutes, just until the raspberries fall apart and create a kind of jelly texture. Remove from stove and reserve.
2- Then melt the chocolate in a bain marie. Reserve.
3- In a bowl, place the yoghurt and maple syrup and stir well with a spoon until homogenous.
4- Add the melted chocolate and stir again so that everything is homogeneous.
5- Slowly add the raspberry coulis and without stirring too much, to create a swirl or marble effect on your ice cream. If you stir too much, your ice cream will turn completely pink. This step does not affect the taste, only the visual appearance.
6- Pour the mixture inside popsicles molds, put a stick on each one and take it to the freezer for 8 hours.
7- To make the unmolding process easier, use a little hot water in the popsicles molds.
*This recipe was supported by Pronatural.com.pt
* You can find the Dragon SuperFoods Vegan White Choco Drops in the Pronatural online store with 10% discount when using the TAVG.
*This recipe was supported by Pronatural.com.pt
* You can find the Dragon SuperFoods Vegan White Choco Drops in the Pronatural online store with 10% discount when using the TAVG.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!