(No-Churn!) Paleo & Keto Vanilla Frozen Yogurt

Deliciously tangy, creamy and luscious! This (no-churn!) paleo and keto frozen yogurt is one delicous and refreshing low carb treat!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

📝 Ingredients

• 1 vanilla bean (i.e. pod) (or more vanilla extract)
• 1 13.5-ounce can full fat coconut milk (*)
• 135-150 g xylitol (allulose or erythritol, to taste (I use 2/3 cup)*)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon xanthan gum (or 3/4 teaspoon arrowroot flour if paleo&**)
• 480 g full fat Greek-style yogurt (or coconut yogurt)
• 2 teaspoons vanilla extract (up to 4 or 6 teaspoons if not using a vanilla pod)
• 1 tablespoon vodka, brandy or booze of choice (omit if using the larger quantity of vanilla extract****)

👨‍🍳 Instructions

1. 1Slice open the vanilla bean and scrape the seeds with a sharp knife.
2. 2Add coconut milk, sweetener, vanilla bean with scraped seeds (if using), and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth. If using a vanilla bean, simmer for 15 minutes to infuse the milk.
3. 3Remove the vanilla bean and sprinkle xanthan gum little by little and blend until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the vanilla mixture, and place the mixture in the fridge until fully chilled. The texture will be thick and slightly jelly-like (don't worry, your frozen yogurt won't have this texture!).
4. 4Add full-fat yogurt to a large bowl. Mix in vanilla extract and the chilled vanilla mixture.
5. 5(Optional): add in your booze of choice (omit if using the larger quantity of vanilla extract).
6. 6Churn the frozen yogurt in your ice cream maker for about 20 minutes (varies from machine to machine) and freeze for about 2 hours. Alternatively, transfer to a sealable container and place in the freezer until frozen, 4-6 hours to overnight.
7. 7If freezing overnight: take out your froyo 10-20 minutes prior to serving (depending on your room temp!) before scooping away.