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Dairy-Free Peach Froyo

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Prep Time 10 minutes
Freeze Time 2 hours 30 minutes
Total Time 2 hours 40 minutes

Ingredients
  

  • 115 g (½ C) dairy-free yogurt, unsweetened plain or vanilla* (Silk), please see notes
  • 160 g frozen peaches
  • 2 TBSP honey
  • ¼ tsp. vanilla*
  • Pinch of sea salt
  • Optional, but recommended: ¼ tsp. xanthan gum*

Instructions
 

  • In a blender or food processor, combine all of the ingredients until smooth
  • Transfer and spread the froyo into a shallow dish or food storage container, cover with an airtight light, and place in the freezer on a flat surface where it won’t get jostled around
  • For the initial 2-3 hours in the freezer, regularly stir the froyo every 20-30 minutes, scraping around the sides as the edges usually thicken first
  • Let soften at room temperature for 10-20 minutes before serving*

Notes

  • Fats and liquid sugars serve two main purposes in froyo: makes it more scoopable and inhibits the formation of ice crystals. This is why honey (a liquid sugar, along with maple syrup) is used instead of cane sugar, Stevia, or another powdered sweetener and how a dairy-free yogurt (as long as it’s higher in fat) can create a milky, creamy froyo comparable to its dairy-filled counterpart.
  • *Yogurt: as mentioned, the texture of the froyo may differ depending on the water content and overall composition of the yogurt. Normally, So Delicious Coconut Milk yogurt is my reliable, tried and true dairy-free yogurt of choice. But I found that with So Delicious, the froyo almost had an underlying shaved ice texture while Silk Almond Milk yogurt delivered the best, creamiest consistency.
  • *Vanilla: the precise amount can be based on the yogurt flavor or preferences, but generally speaking, use ½ tsp. vanilla with unsweetened plain yogurt and ¼ tsp. vanilla with unsweetened vanilla yogurt (or less, taking into consideration how strong the yogurt’s vanilla is)
  • *Xanthan gum: xanthan gum acts as a glue in recipes, holding the ingredients together and providing additional structure. In this, it does just that and contributes to the “mouth feel” or the pleasantly thick, soft texture of froyo. It also helps prevent the froyo from getting icy after being in the freezer. While it is optional, it does make a notable improvement which is why it’s definitely recommended. Without it, the consistency will be a bit meltier and not as creamy, but the froyo will still taste just as good!
  • *4. On top of sugars and fats, store-bought ice creams and froyos also have preservatives and stabilizers to keep the desserts from getting icy and rock hard in the freezer. This froyo will harden in the freezer and that’s okay; most homemade recipes do since there’s no processing and very few ingredients! Allow it to sit and soften for 10-20 minutes before eating or serving.
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