2 6-ounce containers Greek-style coconut or soy yogurt
1/3 cup coconut sugar or other dry sweetener
1/8 cup agave nectar
1 tablespoon Grand Marnier
A perfect summer dessert with just a little dash of French liquer. By Lizz Clements.
Makes approximately 1 quart.
Method
Mix the sugar and agave nectar in the cup of water and stir until dissolved. Add this mixture to a blender (high speed if you have one) with the frozen raspberries. Blend until thoroughly combined.
Strain the mixture through a mesh sieve into a large bowl or another vessel that will be easy to pour. This will remove any crunchy raspberry seeds that may not have been blended. This is optional but recommended. It creates a much creamier, more pleasant texture.
After straining, return about one half of the mixture to the blender. Then add the yogurt and blend again until smooth. Pour back into the bowl with the rest of your raspberry puree, and add the Grand Marnier, too. Whisk until incorporated.
Follow the instructions on your ice cream maker for the rest. This batch went through mine for between 15-20 minutes.
Makes approximately 1 quart.
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