There’s a particular kind of joy that only frozen yogurt can bring. It’s not as heavy as ice cream, yet it feels just as indulgent. It’s cool, creamy, a little tangy, and endlessly customizable. For many, including me, frozen yogurt carries the scent of summertime nostalgia—long walks with friends, sticky hands from dripping cones, and spontaneous trips to local froyo shops on lazy afternoons.
The beauty of vegan frozen yogurt is that it captures all that joy—minus the dairy. And this recipe does more than satisfy your cravings; it connects you to a moment, a memory, a feeling.
I remember the first time I tried to recreate frozen yogurt at home. I had just started exploring plant-based cooking, and I missed those spontaneous dessert runs with my family. With a bit of trial and error, I discovered that creamy vegan yogurt and sweetened condensed milk created the perfect frozen base. The berry coulis swirl was a last-minute addition, born from a few overripe raspberries sitting in the fridge. But it changed everything—adding brightness, color, and an irresistible fruity finish.
This recipe has become a summer staple in our household. It’s the kind of dessert that brings people together—passed around at family barbecues, scooped into cones for kids at birthday parties, or quietly enjoyed on the couch after a long day.
Why You’ll Love This Vegan Frozen Yogurt Recipe
- Just 3 Main Ingredients: It’s delightfully simple, requiring minimal prep and pantry staples.
- Naturally Tangy & Creamy: The yogurt gives it that classic frozen yogurt tang, while the condensed milk ensures a rich and scoopable texture.
- No Fancy Equipment Needed: Don’t have an ice cream machine? No problem. The no-churn version works like a charm.
- Family-Friendly & Customizable: Whether you love fruity swirls, chocolate chunks, or crunchy toppings, this recipe is a perfect base.
- Wholesome and Dairy-Free: Enjoy the flavors of summer with a recipe that’s kind to your body and the planet.
INGREDIENTS YOU’LL NEED:
- 800 g (3 ⅓ cups) vegan Greek-style yogurt (unsweetened and thick)
- 320 g (11 oz) vegan condensed milk
- 1 tablespoon vanilla extract
- 120 g (½ cup) berry coulis (homemade or store-bought, optional)
How to Make Vegan Frozen Yogurt
The Easiest Way to Create a Cool and Creamy Treat
Making your own vegan frozen yogurt is easier than you think. With just a few ingredients and a little bit of patience, you’ll have a dessert that rivals any store-bought version—and tastes even better because it’s homemade.
Step-by-Step Instructions:
Step 1: Mix the Base
In a large bowl, whisk together the vegan Greek-style yogurt, vegan condensed milk, and vanilla extract until fully smooth and incorporated. The mixture should be thick, creamy, and glossy.
Step 2: Chill the Mixture (Optional)
For best results, refrigerate the mixture for 1 hour before churning. This helps it freeze faster and improves the texture.
Step 3: Churn to Perfection
Pour the chilled mixture into your frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, typically 25–40 minutes, until it reaches a soft-serve consistency.
Step 4: Add Berry Coulis Swirl
Transfer the churned froyo into a loaf pan or storage container. Drizzle the berry coulis on top and gently fold it in with a spoon or spatula to create a marbled swirl. Avoid over-mixing—those colorful ribbons make each scoop special.
Step 5: Freeze Until Firm
Cover the pan and place in the freezer for 2–3 hours to firm up. When ready to serve, let it sit at room temperature for 10–15 minutes to soften slightly for easy scooping.
No-Churn Option
No ice cream machine? No problem! Freeze the yogurt mixture in ice cube trays. Once solid, blend the cubes in a high-speed blender with a splash of plant milk until smooth. Swirl in the berry coulis and enjoy immediately, or transfer to a container and freeze for 1–2 hours for a firmer consistency.
Helpful Tips for Success
- Use Thick Yogurt: Greek-style vegan yogurt provides the creamiest result. Avoid runny or watery yogurt.
- Keep it Cold: The colder your ingredients, the faster the churn and the smoother the texture.
- Flavor Upgrades: Add a pinch of salt, a squeeze of lemon juice, or zest for added complexity.
- Serving Tip: Dip your ice cream scoop in hot water for smoother, picture-perfect scoops.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Churned or No-Churn
- Cuisine: Vegan, Dairy-Free
- Diet: Vegan
Notes:
- Berry Coulis Ideas: Make your coulis from strawberries, blueberries, raspberries, or even cherries. Simmer with a little maple syrup and lemon juice, then blend.
- Sweetness Level: If using a pre-sweetened yogurt, adjust the amount of condensed milk to prevent it from becoming too sweet.
Nutritional Information (Per Serving):
- Calories: 332 kcal
- Carbohydrates: 32 g
- Protein: 8 g
- Fat: 8 g
- Saturated Fat: 4 g
- Sugar: 29 g
- Calcium: 164 mg
Frequently Asked Questions
Can I make this recipe nut-free?
Yes! Use nut-free yogurt (like soy or coconut-based) and check the ingredients in your condensed milk to ensure it’s nut-free.
What can I use instead of condensed milk?
You can make your own vegan condensed milk using coconut milk and maple syrup or try cashew cream sweetened to taste.
Can I flavor the yogurt base differently?
Absolutely! Try adding cocoa powder for a chocolate twist, or swirl in peanut butter, mango puree, or espresso powder.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just be cautious with toppings and coulis if using store-bought versions.
How long will it keep in the freezer?
Store in an airtight container for up to 3 weeks. For the best texture, let it soften slightly before serving.
Storage Instructions
Transfer frozen yogurt into a freezer-safe container with a lid. Place a sheet of parchment paper directly on the surface to prevent freezer burn. Store up to 3 weeks. Before scooping, let it sit at room temperature for 10–15 minutes.
Related Recipes:
If you loved this vegan frozen yogurt, you’ll definitely enjoy these other creamy creations:
Conclusion:
This vegan frozen yogurt isn’t just a dessert—it’s a tradition in the making. Whether you’re looking to recreate a childhood favorite or simply need a cool, creamy way to end a summer meal, this recipe delivers. Its simplicity, versatility, and nostalgic charm make it a standout treat for warm days and cozy evenings alike.
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Creamy Vegan Frozen Yogurt (Berry Froyo)
Description
There’s a particular kind of joy that only frozen yogurt can bring. It’s not as heavy as ice cream, yet it feels just as indulgent. It’s cool, creamy, a little tangy, and endlessly customizable. For many, including me, frozen yogurt carries the scent of summertime nostalgia—long walks with friends, sticky hands from dripping cones, and spontaneous trips to local froyo shops on lazy afternoons.
The beauty of vegan frozen yogurt is that it captures all that joy—minus the dairy. And this recipe does more than satisfy your cravings; it connects you to a moment, a memory, a feeling.
I remember the first time I tried to recreate frozen yogurt at home. I had just started exploring plant-based cooking, and I missed those spontaneous dessert runs with my family. With a bit of trial and error, I discovered that creamy vegan yogurt and sweetened condensed milk created the perfect frozen base. The berry coulis swirl was a last-minute addition, born from a few overripe raspberries sitting in the fridge. But it changed everything—adding brightness, color, and an irresistible fruity finish.
This recipe has become a summer staple in our household. It’s the kind of dessert that brings people together—passed around at family barbecues, scooped into cones for kids at birthday parties, or quietly enjoyed on the couch after a long day.
Ingredients
- 800 g (3 ⅓ cups) vegan Greek-style yogurt (unsweetened and thick)
- 320 g (11 oz) vegan condensed milk
- 1 tablespoon vanilla extract
- 120 g (½ cup) berry coulis (homemade or store-bought, optional)
Instructions
Step 1: Mix the Base
In a large bowl, whisk together the vegan Greek-style yogurt, vegan condensed milk, and vanilla extract until fully smooth and incorporated. The mixture should be thick, creamy, and glossy.
Step 2: Chill the Mixture (Optional)
For best results, refrigerate the mixture for 1 hour before churning. This helps it freeze faster and improves the texture.
Step 3: Churn to Perfection
Pour the chilled mixture into your frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, typically 25–40 minutes, until it reaches a soft-serve consistency.
Step 4: Add Berry Coulis Swirl
Transfer the churned froyo into a loaf pan or storage container. Drizzle the berry coulis on top and gently fold it in with a spoon or spatula to create a marbled swirl. Avoid over-mixing—those colorful ribbons make each scoop special.
Step 5: Freeze Until Firm
Cover the pan and place in the freezer for 2–3 hours to firm up. When ready to serve, let it sit at room temperature for 10–15 minutes to soften slightly for easy scooping.
Notes
-
Berry Coulis Ideas: Make your coulis from strawberries, blueberries, raspberries, or even cherries. Simmer with a little maple syrup and lemon juice, then blend.
-
Sweetness Level: If using a pre-sweetened yogurt, adjust the amount of condensed milk to prevent it from becoming too sweet.