Two Ingredient Recipes: Soy Yogurt + Sweetener = Vegan Pinkberry
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This could be the easiest recipe you’ll ever make.
Just 2 ingredients!
And the BEST part is that you can customize the base for almost any flavor. Strawberry frozen yogurt, Chocolate frozen yogurt, Mocha java chip frozen yogurt…You might already have the ingredients needed to make this right now.
Who says you can’t eat frozen yogurt for breakfast?
I’m melting!
Oh what a world, what a world…
Above, the inevitable hazards of an ice cream photoshoot.
Homemade Pinkberry
(gluten-free)
Inspired by my trip to Y’organic.
3 cups plain, vanilla, or flavored yogurt of choice (I used 1 large container Wholesoy unsweetened)
sweetener to taste, such as stevia or agave or sugar (amount will depend on your yogurt and whether you want tart or sweet froyo. Remember: the finished product will be less sweet, so make it just a little *too* sweet before freezing.)
optional: 1 tsp pure vanilla extract, unless using vanilla yogurt
Stir all ingredients together. If you have an ice cream maker, pour the mix into the machine and process according to your machine’s directions. (My Cuisinart took 12 minutes.) If you don’t have an ice cream machine, see “nutrition facts” link below, for options. To make it swirly, I poured the finished mixture into a piping bag, set it in the freezer for about 20 minutes to firm up even more, and then I squeezed it out. You can simply scoop it out of the machine with a spoon if you’d prefer, and you can put the finished mixture in the freezer for 30-40 minutes if you want a firmer result. Homemade ice cream is best served the day it’s made, but it still tastes delicious for up to a month in the freezer (in an airtight plastic container). If you freeze for more than a day, you’ll probably end up with a frozen block, so just be sure to thaw the ice cream for 15-20 minutes prior to serving.
View Nutrition Facts
Just 2 ingredients!
And the BEST part is that you can customize the base for almost any flavor. Strawberry frozen yogurt, Chocolate frozen yogurt, Mocha java chip frozen yogurt…You might already have the ingredients needed to make this right now.
Who says you can’t eat frozen yogurt for breakfast?
I’m melting!
Oh what a world, what a world…
Above, the inevitable hazards of an ice cream photoshoot.
Homemade Pinkberry
(gluten-free)
Inspired by my trip to Y’organic.
3 cups plain, vanilla, or flavored yogurt of choice (I used 1 large container Wholesoy unsweetened)
sweetener to taste, such as stevia or agave or sugar (amount will depend on your yogurt and whether you want tart or sweet froyo. Remember: the finished product will be less sweet, so make it just a little *too* sweet before freezing.)
optional: 1 tsp pure vanilla extract, unless using vanilla yogurt
Stir all ingredients together. If you have an ice cream maker, pour the mix into the machine and process according to your machine’s directions. (My Cuisinart took 12 minutes.) If you don’t have an ice cream machine, see “nutrition facts” link below, for options. To make it swirly, I poured the finished mixture into a piping bag, set it in the freezer for about 20 minutes to firm up even more, and then I squeezed it out. You can simply scoop it out of the machine with a spoon if you’d prefer, and you can put the finished mixture in the freezer for 30-40 minutes if you want a firmer result. Homemade ice cream is best served the day it’s made, but it still tastes delicious for up to a month in the freezer (in an airtight plastic container). If you freeze for more than a day, you’ll probably end up with a frozen block, so just be sure to thaw the ice cream for 15-20 minutes prior to serving.
View Nutrition Facts
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