There’s nothing like beating the heat with a simple, but delightfully refreshing, frozen yogurt. This one can be made completely vegan, you can add whatever mix-ins you please, and you will be sure to never skimp on the vanilla again!
From what I hear, there are parts of the country that are already getting blazin’ hot in May! Here in Salt Lake, I know it’s coming. It’s right around the corner. The stifling heat that suffocates you when you get in your car after a long day at work. The heat that forces you to stay inside all day long and blast your AC. The seat belt that burns your kiddo’s leg before he cries about it [and the heat] for the next 15 minutes.
Let me just say that I am not ready. In the slightest bit. I was just getting used to the mildly cool weather with a slight breeze. My range of comfortable is about 5 degrees, which is absolutely pathetic, and I wish I could adjust my internal thermostat to read otherwise. But if we’re outside 68-73 degrees, it’s safe to say that I’m complaining somewhere about it. I’m either too hot or too cold. Never quite right.
But I’ve decided something for this upcoming summer. I’m getting prepared. Prepared with ice cold treats and beverages. I’m on the hunt for a new popsicle mold to create refreshing treats. The search is on for the perfect beverage to accompany my future self while I whine about my inevitable sunburned shoulders. And I was looking for the perfect base for lots of frozen concoctions to keep me cool. I’m happy to say that I have found it. Yes, vanilla bean frozen yogurt.
It may sound boring. It may be kinda plain. But HOLY! This is far from plain. Let me honest here and tell you that I’ve never used actual vanilla bean. I’m freakin’ cheap so I never splurged. Until now. Now I’m past the point of no return. One bite of this sweet vanilla frozen yogurt, and I knew I’d never be able to skimp on my vanilla again. It’s perfect. So flavorful. So ready for mix-ins and toppings!
PS: frozen treats are a B-Word to photograph. The end.
Splurge on the bean and make it happen!
1 1/2 cups milk of your choice (I used unsweetened almond milk)
1/3 cup sugar
1 1/2 cups vanilla soy yogurt
1 vanilla bean, split lengthwise
- Whisk the milk with the sugar until the sugar is completely dissolved. Whisk yogurt into the milk mixture.
- Open the vanilla bean and scrape out the seeds with a spoon or the edge of a knife. Whisk the vanilla seeds into the milk & yogurt mixture, leaving no lumps.
- Pour the whole thing into an electric ice cream maker and prepare according to the manufacturer's directions. This usually takes about 25-30 minutes to freeze.
- Store in the freezer a freezer-safe container. Take out for about a half an hour before serving (depending on how warm your house is) in order to soften.
Adapted from the cookbook Quick and Easy Vegan Comfort Food by Alicia C Simpson