I’m craving ice cream today. I know, I know it’s almost Winter, but hey it’s summer somewhere right? Cream and sugar are not my thing. I want something cool and creamy yet light and quick to make. After much messing around and the need for a chief washing up assistant, I settle on this no churn frozen coconut yoghurt; a mixture of coconut yoghurt, frozen, and topped with a fresh blackberry coulis made purely from the fruit’s own juices, coconut chips and some chopped hazelnuts.
So easy to make and simply divine.
I used Coyo (this is not a sponsored post, I just love it) as it’s naturally sweet without any added sweeteners so there’s no refined sugar in the ice cream. If you use another brand you may choose to add a little honey or maple syrup to the mix. I personally don’t think you need to add any alternative sweetener with Coyo but please feel free to do so if you prefer. Balancing flavours is like balancing life, sometimes I get it wrong, today I got it right.
You can also make smaller individual portions using 250g of coconut yoghurt. I often do this if it’s just me eating it as it’s best served straight from making. Takes 90 minutes to set ( 3 x 30 minutes, stirring quickly in between each 30 minutes.)
Serves 3 – 4
- 500g of coconut yoghurt
- 1 teaspoon of vanilla powder (optional)
- Optional 1 tablespoon of honey or maple syrup, or to taste. (Depends on the brand of coconut yoghurt used. I used Coyo because it doesn’t need any sweetening.) Option to use a low-carb sweetener of choice to taste (2 – 4 tbsp) but this will set the frozen coconut yoghurt hard so you’ll need to do the cheats version below.
- 150g of blackberries
- 50g of coconut chips
- 3 tablespoons of toasted chopped hazelnuts
Stir the vanilla (and sweetener of your choice if using one) through the coconut yoghurt. Spoon the mixture into a freezable tin. I used a loaf tin.
Place in the freezer for 30 minutes. Stir with a fork making sure you get all the edges. Place back in the freezer for 30 minutes, repeat the above process of freeze for 30 minutes and stir, 3 times in total. The frozen coconut yoghurt should take about 90 minutes for a soft serve texture (depending on the temperature of your freezer.) If it’s not quite ready, give it another 30 minutes.
If you find the frozen coconut yoghurt goes too hard, simply remove from the freezer and allow to melt sightly and stir again. This no churn frozen coconut yoghurt is served best straight after making as it will set solid if you leave overnight. If this is the case, you can try the treats version which is to then chop into chunk and blitz in a blender, scarping and blitzing several times, until smooth. then place back into your loaf tin in the freezer until scoopable.
Blitz the berries into a coulis using a high speed food processor like a Vitamix or Nutribullet. A hand blender will work fine too. If you don’t have any of those, simply mash with a fork!
Top the no churn frozen coconut yoghurt with blackberry coulis, chopped toasted hazelnuts and coconut chips.