This easy dairy-free strawberry yogurt ice makes a delicious alternative to dairy ice cream. The secret to the creaminess is to add xanthan gum powder which enriches the texture and helps to prevent the finished yogurt ice being hard and brittle. Xanthan gum powder is available in many supermarket free-from sections as it is also a key ingredient in gluten-free baking, helping cakes and breads to rise. Unlike many dairy-free ice creams this recipe is also egg-free. You can freeze this yogurt ice in one large container for scooping or in individual pots or ice lolly moulds.
- 175g strawberries
- 25g icing sugar
- 500g pot vanilla soya yogurt
- 1tbsp xanthan gum powder
- 35g ground almonds
Place the strawberries, icing sugar, yogurt and xanthan gum powder in a food processor or blender and whiz until smooth. If you prefer to remove the pips, strain the mixture through a sieve.
Stir in the ground almonds and pour the mixture into a freezer container (large and shallow is better than small and deep). Freeze for 1 hour until the mixture is just starting to freeze around the edges.
Scrap the mixture back into the food processor or blender and blend again until smooth. Return the mixture back to the freezer container and repeat the freezing and blending twice more at 1 hour intervals.
Pour back into the freezer container or into individual pots or ice lolly moulds and freeze until firm. Transfer to the fridge 20 mins before serving to soften slightly. Serve with strawberries, if liked.
Blending the semi-frozen mixture several times helps to break up the large ice crystals and give the yogurt ice a smooth creamy texture.