Ingredients

The following ingredients have 4 Servings
  • 32 oz Plain, Nonfat Greek Yogurt
  • 2 tsp Liquid Stevia Extract
  • 2 tsp Natural Butter Flavor
  • 2 tsp Coconut Extract**
  • 1 tsp Vanilla Paste
  • 76g (⅓ cup)  Raw Coconut Butter
  • 24g (3 tbs) Organic Corn Starch
  • 1 tsp Xanthan Gum
  • ¼ tsp Baking Soda
  • ¼ tsp Salt

Instruction

  • Freeze your ice cream maker bowl for 24+ hours (I used my Cuisinart).
  • In a stand mixer bowl with whisk attachment, add the yogurt, stevia extract, butter extract, coconut extract and vanilla paste. Mix on low.
  • In a microwave-safe bowl, add the coconut cream concentrate and microwave at 15-second intervals, stirring between each one, until melted.
  • In a small bowl, whisk together the starch, xanthan gum, baking soda and salt. Slowly add this to the mixing stand mixer and increase the speed to medium.
  • Scrape down the sides of the bowl with a rubber spatula and mix again.
  • With the stand mixer running, slowly drizzle in the melted coconut cream concentrate.
  • Detach the whisk from the mixer and place inside the bowl leaning against the spatula. Freeze for 1 hour.
  • Reattach the whisk to the stand mixer and whisk on medium speed until the mixture is even.
  • Place the frozen ice cream maker bowl on the ice cream machine and turn the machine on. Scoop the ice cream mixture into the spinning frozen bowl and churn for ~12 minutes.
  • Scoop the fro yo into a freezer-proof container (I use a glass loaf pan) and freeze until the texture is to your liking (~2 hours for me). Scoop into serving bowls and enjoy!