I couldn’t just ignore frozen yogurt, especially with more than just slimy soy yogurt on the market. Did you know there’s a soy yogurt shortage? Yeah, so weird. I picked up some vanilla coconut milk yogurt (which I prefer anyway) to make this recipe for Easy Three-Berry Vegan Frozen Yogurt by Bryanna over at the Vegan Feast Kitchen.
The recipe was so darn easy. Blend it all, then churn. My berry mix had four types of berries: blackberries, strawberries, raspberries and blueberries. And it was really great. I learned from Bryanna that the xanthan gum helps things from freezing into a solid block! Nice! I kind of used a full fat yogurt so I kind of missed the whole fat-free part. Oopsie? I’ll just promise not to eat it all in one serving… maybe.