Caramel Frozen Yogurt (Vegan)

This caramel coffee frozen yogurt is thick, ultra creamy, and not only tastes
good but is beneficial for your gut as well! Dessert with benefits! This recipe
can be made with coconut yogurt to keep it vegan or you can use greek yogurt for
a higher protein option! This is made in an ice cream maker for the best,
creamiest results!

Servings: 5

Author:

Prep Time
10 minutes

Churn time
20 minutes

Total Time
30 minutes

Course:

Dessert Snack

Cuisine:

American

Keywords:

Caramel Coffee Greek yogurt vegan ice cream coconut yogurt healthy ice cream caramel ice cream coffee ice cream frozen yogurt healthy frozen yogurt vegan frozen yogurt

🧂 Ingredients

2 cups THICK Coconut Yogurt

*can sub thick greek yogurt
3/4 cup canned coconut milk

*See notes
1 cup packed, pitted medjool dates

*soaked in hot water for 15 mins if they aren't soft.
1 tsp instant espresso powder

*optional
2 tbsp coconut sugar

*Totally optional. Adds an extra caramel flavor & a bit more sweetness, if needed!
1 1/4 tsp vanilla extract
good pinch sea salt
handful chocolate chips

*optional

Instructions

1 Place the bowl of your ice cream maker in the freezer the night before.
2 When you're ready to make the frozen yogurt, add all of the ingredients besides
the chocolate chips (or other mix-ins you're using) in a high powered blender,
until smooth. Taste and adjust as you'd like. Add in the mix-ins.
3 Remove the bowl from the freezer and place on your ice cream maker. Get it ready
to churn and turn it on, according to your makers instructions.
4 Once on, pour the frozen yogurt mixture in. Let it churn for 20-25 minutes until
super thick.
5 Enjoy immediately or store in a glass container with a lid, in the freezer.
6 Let it thaw for 5-10 minutes before eating for the best texture.
7 The night before, blend all the ingredients in a blender until smooth. Divide
the ice cream mixture amongst 2-3 three Ninja Creami Pints (depending on how
large yours are).
8 The next day, when you're ready to make, use the "light ice cream" setting. Then
re-blend again once it's done. You can repeat this once more if needed. I also
find it blends easier if you leave the pints out to thaw for 10 minutes prior to
blending the first time!