Elaine’s Coconut Milk Frozen Yogurt

My husband says this is better than real ice cream, but we think that’s going a bit too far. It is super rich, creamy and delicious!

While this recipe does contain milk, it’s in the form of yogurt, so it will work for those who cannot have liquid milk, but who can have yogurt and cheese.

To make this frozen yogurt, you’ll need an ice cream machine. I have the Cuisinart electric ice cream and frozen yogurt maker.

Ingredients:

1 can full fat coconut milk

3/4 cup granulated sugar of your choice (fructose, evaporated cane juice, whatever you use)

4 cups yogurt, (1 large carton) best is Brown Cow Cream Top MAPLE flavor

1 tbs pure vanilla extract.

Notes on ingredients: Coconut milk brands that don’t work for this recipe: Thai Kitchen; Trader Joe’s brand. Brands that DO work: Aryo-D and Native Forest. You must use yogurt that is “whole milk” or “Cream top,” low fat yogurt will not work.

Directions:
(The following instructions are exactly as they are written in the handbook that came with our ice cream machine.)

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes. Stir in the yogurt and vanilla. Turn the machine on, pour the mixture into the freezer bowl, and let mix until thickened, about 20-25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer texture is desired, transfer the frozen yogurt to an airtight container and place in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Tip: make sure the bowl for the ice cream machine, the part that you pre-freeze, is really, really frozen solid. We’ve discovered the hard way that for this recipe (and others) to work, the bowl really has to be absolutely frozen solid. Another Tip: Mix up the ingredients, then chill the mixture in the fridge for a few hours to a day, for faster, creamier results.