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2-ingredient blender froyo!
This 2-Ingredient Vegan Strawberry Froyo comes together in a few easy steps, no churning required. It’s the perfect dairy-free alternative to froyo, and is also incredibly allergy-friendly too. The base of this recipe is Silk’s Oat Yeah Strawberry Oatmilk Dairy-Free Yogurt Alternative, which gives the recipe a creamy consistency and texture.
I grew up eating froyo and all kinds of colourful, fruit flavoured yogurt so I was really excited to partner with Silk again, and to try their new oat alternative! Yogurt was the hardest to find alternatives for when I first went vegan because at the time, there weren’t too many options available. Silk’s oat yogurt is not only incredibly similar in taste and texture to my favourite childhood strawberry yogurt, but also has no coconut flavour to it, which I really appreciate. Oftentimes, dairy-free alternative products are made with coconut. It’s delicious, but can have a strong coconut flavour that can often overwhelm other flavours.
If you’re a yogurt fiend like I was, and looking for something that will really satisfy that craving, give this oat-based yogurt alternative a shot. It’s not only a great dupe but also contains active cultures, just as a dairy-based yogurt would! If you’re trying to transition dairy out of your diet, which is often the most difficult for people to substitute, I recommend trying oat-based products for the most neutral flavour and creamy texture. Finding a really good substitute for one of your frequently eaten products is the first step to progress.
So, as the name would suggest, we’re making this 2-Ingredient Vegan Strawberry Froyo with only 2 ingredients–oatmilk yogurt, and more strawberries! While we’re using it to make a frozen treat for the warmer temps, it goes without saying that it’s absolutely delicious on its own, or topped with your favourite granola, fruit and nuts.
This recipe is not only vegan, but also gluten-free, nut free and soy free. It’s school safe and very allergy-friendly.
No churning is required to make this frozen treat. There’s a very special step that makes this possible–see recipe below.
If you’d like to turn this into a banana-free smoothie bowl, you can do so by adding a little extra dairy-free milk of choice until you reach your desired consistency.
secrets to success
In this recipe, I used this silicone ice cube tray, which made it easier to pop out the yogurt after freezing. You can use any shape you’d like, but I recommend either a good, non-stick ice cube mold, or one that makes it easy to remove.
You’ll need to prep the ingredients in the freezer for at least 4-5 hours, but I recommend doing so the day before making for the best results. The froyo is best enjoyed right after making.
For the strawberries, you can either use fresh or frozen, but I find that frozen takes a little work out of the process and is usually more affordable than fresh. Also available year-round!
In a high speed blender, pulse frozen yogurt cubes and frozen strawberries, until everything breaks down. Use a tamper to help break down the ingredients, and scrape down the sides of the blender with spatula as needed. If needed, you may add dairy-free milk by the tablespoon to help it along.
Once smooth, transfer mixture into a bowl or cone and enjoy!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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