Vegan raspberries, peaches and mint frozen yogurt (the perfect summer treat)
Enjoy the best of summer with this vegan frozen yogurt recipe, made with frozen raspberries, peaches, and mint, the perfect way to cool down and refresh on those hot, lazy summer afternoons.
Equipment
- 1 Food processor
Ingredients
- 400 g Vegan soy yogurt
- 2 cup Frozen raspberries
- 2 cup Sliced frozen peaches from a jar
- 10 g Fresh mint
- 5 tablespoon Maple syrup adjust to taste
- 1 teaspoon Vanilla paste
Instructions
- Make sure your raspberries and peaches are fully frozen. If fresh, freeze them for at least 4 hours or overnight.
- Gently wash and dry the fresh mint leaves.
- In a food processor add the soy vegan yogurt, frozen peaches, raspberries, mint, maple syrup and vanilla paste.
- Mix all ingredients until the mixture is smooth and creamy. You may need to occasionally stop to scrape down the sides of the food processor with a spatula to ensure everything is well-mixed.
- Taste the mixture and adjust the sweetness if necessary to your taste by adding more maple syrup.
- Add it to bowls and cups and enjoy.
- If not consumed immediately transfer it to a freezer-safe container, cover it, and place it in the freezer for 2 to 4 hours.
- To prevent ice crystals from forming and ensure a smooth ice cream texture mixt it every 30 minutes with a vertical blender.
Notes
I like to use the already frozen version from supermarkets for raspberries and peaches due to convenience but also because frozen fruits and vegetables are often more nutritious than their fresh counterparts being harvested to be frozen at their ripest time.
Since we eat frozen berries daily we almost always have them in the freezer but this is not always the case with peaches in which case I grab a can of peaches in syrup from the supermarket, slice, and freeze it overnight.
I like my frozen yogurt a bit runny so I kind of eat it straight away (this is also because I make it just when I crave it 😂) but if you like it more solid or don't intend to consume it right away transfer it to a freezer-safe container, cover it, and place it in the freezer for 2 to 4 hours.
To prevent ice crystals from forming and ensure a smooth ice cream like texture mixt it every 30 minutes with a vertical blender.
Nutrition
Calories: 208kcalCarbohydrates: 44gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 27mgPotassium: 266mgFiber: 6gSugar: 31gVitamin A: 392IUVitamin C: 34mgCalcium: 185mgIron: 1mg
Tried this recipe?Let us know how it was!