The best vegan strawberry ice cream

Normally, I am not a strawberry dessert person. But today’s recipe is so decadently delicious that it completely changed my mind.

If you want all the flavor of sweet summer strawberry shortcake in frozen ice cream form, this is the dessert for you.

With just four ingredients (yes, just four ingredients) and a taste way better than Ben & Jerry’s, the best vegan strawberry ice cream can be all yours.

Readers also love these Strawberry Oatmeal Bars

Key ingredients

You will need diced strawberries, coconut milk, sweetener of choice, a pinch of salt, and optional pure vanilla extract.

As written, the recipe is nondairy, egg free, gluten free, nut free, and of course vegan.

Strawberries – These can be either fresh or frozen strawberries. If using fresh berries, discard the stems before use.

Coconut milk – For the richest, creamiest, and most authentic results, I highly recommend full fat canned coconut milk instead of a low calorie alternative.

Prefer no coconut milk? Try Almond Milk Ice Cream or Oat Milk Ice Cream.

Sweetener – Go with your favorite sweetener. Options that work well include regular sugar or brown sugar, unrefined coconut sugar, pure maple syrup, or agave.

For added sugar free strawberry ice cream, choose xylitol, erythritol, monk fruit that measures like sugar, or a stevia baking blend.

Use up leftover strawberries in a Strawberry Pie

Vegan strawberry ice cream recipe video

Dairy free strawberry ice cream instructions

Blender Method: Stir the ingredients together, reserving about a fourth cup of strawberries if you want some texture to your finished ice cream. Pour the mixture into ice cube molds and freeze.

Once frozen, thaw just enough for a food processor or blender to easily handle. Pop the strawberry coconut milk ice cubes out of the trays.

Then blend until beautifully pink, thick, and creamy. No churning required.

If you have a high speed blender like a Vitamix, use the tamper for more even blending. Otherwise, stop the blender every so often to scrape down the sides.

Stir in the strawberries. Scoop into cups or ice cream cones, and enjoy.

Ice Cream Maker Method: This version is so easy. Simply blend all ingredients except a handful of strawberries until smooth. If you do not own a blender, mash the strawberries by hand and stir the puree in with the other ingredients.

Churn in your ice cream machine, according to the directions specific to your brand and model.

Stir in the remaining strawberries and eat as soft serve. Or transfer to a container and freeze for twenty minutes if you prefer a harder ice cream texture.

Katie’s serving suggestions

My personal favorite way to enjoy strawberry ice cream is either in a waffle cone or in a bowl topped with Coconut Whipped Cream and Homemade Nutella.

For a healthy antioxidant boost, serve with sliced bananas, blueberries, raspberries, blackberries, or peaches.

The recipe is fantastic on its own or garnished with chocolate sprinkles, mini chocolate chips, hot fudge sauce, or Chocolate Covered Strawberries.

And if you are a pb&j fan, swirl on a spoonful of softened peanut butter or almond butter and some strawberry jam to make your own peanut butter and jelly ice cream.

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Vegan Strawberry Ice Cream

This vegan strawberry ice cream recipe is deliciously sweet and creamy, with no eggs required!

Course Dessert

Cuisine American

Keyword coconut, coconut milk, ice cream, strawberries, strawberry, vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5 servings

Calories 120kcal

Ingredients

• 13.5 oz canned coconut milk (400g)
• 2 cups diced strawberries (240g)
• 1/3 cup sugar or pure maple syrup, or xylitol for sugar free (67g)
• 1/8 tsp salt
• 1/2 tsp pure vanilla extract (optional)

Instructions

• *If you prefer to use an ice cream maker, see above for those instructions.

  To make the vegan strawberry ice cream recipe without an ice cream machine, stir all ingredients together, reserving a small handful of the diced strawberries. Pour the mixture into ice cube molds, and free. Once frozen, thaw enough for a food processor or blender to easily process. Blend until smooth and creamy. Stir in the strawberries, and enjoy.

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Notes

Still craving strawberries? Make Strawberry Sorbet or Strawberry Bread.

 

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 5g | Protein: 1.5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 214mg | Fiber: 2.6g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

Recipes for vegan ice cream

Vegan Chocolate Ice Cream

Coconut Milk Ice Cream

Banana Ice Cream

Peanut Butter Ice Cream

Nice Cream

Cashew Ice Cream

Avocado Ice Cream

The post Vegan Strawberry Ice Cream appeared first on Chocolate Covered Katie.

Easy flourless chocolate chip cookies

Did you know that chocolate chip cookies can talk?

It’s true. Every time I pass by a plate of cookies sitting on the kitchen counter, they call out to me, informing me of their existence and telling me that I want to eat them.

As if I needed a reminder.

And with five stars and over 500 positive reader reviews, clearly this flourless chocolate chip cookie recipe speaks to you all as well.

Homemade oatmeal chocolate chip cookies symbolize everything that is good in the world: love, comfort, wholesomeness, and gooey chocolate chips.

Still craving cookies? Make 4 ingredient Snowball Cookies

Why you’ll love these healthy flourless oatmeal cookies

The best chewy texture. If traditional chocolate chip cookies are good, these are even more delicious than normal cookies, because they take out the flour and replace it with soft, hearty rolled oats instead.

Rich, elevated flavor. Without all the dense and starchy wheat flour to weigh the cookie down, each distinct flavor and texture really shines. The oats lend a natural sweetness to every bite, and they have the perfect amount of chocolate chips.

Guests love them. The cookies are a huge party favorite. I first created the recipe over a decade ago and have been making them for book clubs, birthday parties, and potlucks ever since!

Portable dessert option. They are easy to transport and can be left out on the counter without melting as long as it is not too hot. Guests of all ages and dietary preferences love the classic flourless chocolate chip cookies.

Also try these Homemade Protein Bars

Key ingredients

To make the recipe, you need rolled or quick oats, chocolate chips, sweetener, baking soda, salt, butter or oil, and milk of choice.

Rolled oats – I like traditional old fashioned Scottish or Irish oats. Quick oats or instant oats can work in a pinch. Do not use steel cut oats.

For gluten free flourless cookies, look for certified gluten free oats at the grocery store or pick up a bag of rolled quinoa flakes.

Chocolate chips – Feel free to use mini or regular dark chocolate, semi sweet chocolate, milk chocolate, white chocolate, or a combination of chocolate chips.

To create vegan flourless chocolate chip cookies, simply use dairy free chocolate chips, plant based butter or oil, and nondairy milk.

Sugar – Good sweetener options include regular granulated sugar, brown sugar, packed unrefined coconut sugar, or sugar free xylitol.

If you experiment with other options like pure maple syrup, honey, agave, or stevia, let me know how it goes.

Fat source – Coconut oil, vegetable oil, or softened butter all work well.

You may substitute softened peanut butter or almond butter, or plant based butter.

I do not recommend leaving out the fat unless you want fluffy muffin cookies instead of chewy, buttery ones.

Customizations – Suit the cookies to your personal tastes by stirring in a pinch of cinnamon or a handful of diced walnuts, pecans, almonds, macadamia nuts, or shredded coconut along with the chocolate chips.

Preparing the recipe for a family party or overnight guests? You can easily double or triple all ingredients to feed a large crowd.

The recipe is naturally egg free and can also be oil free, nut free, and sugar free. For those who want keto cookies with no flour, I include an option in the recipe box.

For low carb cookies, try Coconut Flour Cookies

Step by step recipe video

How to make flourless chocolate chip cookies

1. Start by preheating the oven to 350 degrees Fahrenheit.
2. Blend the oats, baking soda, salt, and sugar in a food processor or blender until the texture resembles that of flour.
3. Mix with the chocolate chips, oil or butter, and milk of choice to form a cookie dough. If too dry, slowly add up to one tablespoon additional milk of choice.
4. Use either a cookie scoop or your hands to roll cookie dough balls, and place them on a greased baking sheet. The cookies will spread more with butter than with oil, so press each cookie down a little if you use oil and prefer flatter cookies to puffy cookie balls.
5. Bake on the oven’s center rack for just eight minutes, remove from the oven, and let them cool an additional ten minutes, during which time they will firm up nicely.

Storage tips and tricks

Store flourless chocolate chip cookies as you would traditional chocolate chip cookies.

Leftovers can be refrigerated or stored in a container or cookie jar.

The cookies should stay fresh for up to a month or possibly longer when covered and stored in a cool, dry place.

Want instant chocolate chip cookies without all the work? Freeze leftovers in an airtight covered container for up to six months. Thaw, and enjoy.

This chocolate chip cookie recipe inspired my Healthy Oatmeal Cookies.

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Flourless Chocolate Chip Cookies

This soft and chewy flourless chocolate chip cookies recipe is delicious for snack or dessert!

Course Dessert

Cuisine American

Keyword chocolate chip cookies, chocolate chips, oats

Cook Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 16 cookies

Calories 74kcal

Ingredients

• 1 1/2 cups rolled oats (for grain free, try these Keto Cookies)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar
• 1/3 cup chocolate chips
• 2 tbsp butter or oil
• 2 1/2 tbsp milk of choice

Instructions

• To make the flourless chocolate chip cookies, first preheat the oven to 350 F. Blend the first 4 ingredients in a food processor or blender until they form a fine flour consistency. Mix with remaining ingredients to create a cookie dough texture. Using a cookie scoop or your hands, roll or form into balls, and place on a greased cookie sheet. Cook 8 minutes for soft cookies or 10 minutes for crispy cookies. Then remove from the oven when still undercooked. Let cool before handling, and they will firm up. Feel free to double the recipe!

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Notes

Readers also love these healthy Sweet Potato Brownies.

 

Nutrition

Serving: 1cookie | Calories: 74kcal | Carbohydrates: 11g | Protein: 1.5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 41mg | Fiber: 1.9g | Sugar: 8g | Vitamin A: 1IU | Calcium: 11mg

More Easy Cookie Recipes

Healthy Chocolate Chip Cookies

Chocolate Crinkle Cookies

Vegan Chocolate Chip Cookies

Keto Peanut Butter Cookies

Or these Vegan Peanut Butter Cookies

Vegan Sugar Cookies

Healthy Cookies Recipes

The post Flourless Chocolate Chip Cookies appeared first on Chocolate Covered Katie.

What are chocolate pudding pops?

Pudding pops are not your average chocolate ice pops.

They are ten times more chocolatey, with a thicker and creamier texture.

If you grew up with those classic vanilla and chocolate Jell-O Pudding Pops, you know exactly what I mean.

And now you can make your own at home!

Also try this Vegan Banana Pudding

Why you’ll love them

Nostalgic chocolate taste. While store bought Jell-O Pudding Pops were discontinued over a decade ago, this DIY version is great for kids and adults of all ages.

Low calorie chocolate dessert. Even when prepared with real sugar and coconut milk, each frozen pudding pop is just 70 calories.

Easy to customize. Turn the popsicles into vanilla pudding pops by omitting the cocoa powder and adding a fourth teaspoon of pure vanilla extract.

Or experiment to make other flavors, like white chocolate, pumpkin pie, peanut butter banana, avocado, Oreo, or mint chocolate chip.

No pudding mix, cornstarch, or Cool Whip required. You need just four ingredients, and the preparation for these ice cream pudding popsicles is almost instant.

Step by step recipe video

Ingredients

The recipe can be dairy free, egg free, gluten free, keto, and vegan, with no heating on the stove top required.

Cocoa powder – Use high quality unsweetened cocoa powder. Dutch process cocoa powder or hot chocolate mix also work.

Milk – For true pudding pops with a rich chocolate flavor, use full fat canned coconut milk for at least three fourths cup of the milk called for in the recipe.

If you want lower calorie, low fat chocolate ice pops, you can swap out all of the coconut milk for oat milk, almond milk, or another milk of choice. The results will be much less creamy but still tasty and refreshing.

Sweetener – Go with your favorite sweetener. Good options include pure maple syrup, honey, traditional white sugar, or unrefined coconut sugar.

For added sugar free popsicles, try xylitol, granulated erythritol, or stevia baking blend.

Salt – A pinch of salt gives flavor depth to the recipe, balancing out the sweetness.

How to make chocolate pudding pops

1. Add the milk, cocoa powder, sugar, and salt to a large measuring cup.
2. Whisk vigorously until the cocoa dissolves into the milk. This step can take anywhere from two to five minutes. Prefer an almost instant preparation? Simply blend the ingredients in a small blender until smooth.
3. Pour the chocolate mixture into popsicle molds or paper cups, and freeze for about half an hour.
4. Add popsicle sticks or small spoons to the centers of the pops. Then place back in the freezer until frozen solid.
5. When ready to enjoy, remove from the popsicle tray, dip in melted chocolate if desired, and eat right away before they melt.
6. Store leftovers in a covered container in the freezer for up to two months.

Chocolate covered popsicles

The chocolate coating is optional but so simple to prepare.

Carefully melt a fourth cup of chocolate chips or finely chopped chocolate, either in the microwave or using the double boiler method.

(This can be semi sweet, milk, white, or dark chocolate.)

For an even smoother sauce, stir an optional teaspoon of vegetable or coconut oil into the melted chocolate.

Dip each frozen chocolate pop into the sauce, then re-freeze on a sheet of wax paper until ready to enjoy.

The recipe was adapted from this Healthy Chocolate Pudding.

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Chocolate Pudding Pops

These fudgy chocolate pudding pops are a refreshing frozen dessert that's so easy to make at home!

Course Dessert

Cuisine American

Keyword chocolate, coconut, coconut milk, no bake, pudding

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 popsicles

Calories 40kcal

Ingredients

• 3/4 cup coconut milk (180g) (or make coconut free Healthy Fudgsicles)
• 1/4 cup milk of choice or additional coconut milk (60g)
• 2 tbsp cocoa powder (10g)
• 1/4 cup sugar or sweetener of choice (50g)
• 1 pinch salt (1/16 tsp)
• optional chocolate coating (above)

Instructions

• To make chocolate pudding pops, whisk all ingredients until the cocoa powder completely dissolves into the milk. Or for almost instant preparation, use a blender. Pour the mixture into popsicle molds or small paper cups, and freeze for about a half hour. Add popsicle sticks, and continue to freeze until solid. Dip in chocolate sauce if desired, and enjoy.

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Notes

Use leftover coconut milk to make Pineapple Dole Whip.

 

Nutrition

Serving: 1popsicle | Calories: 40kcal | Carbohydrates: 1g | Protein: 0.6g | Fat: 4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: -1g | Sodium: 30mg | Potassium: 42mg | Fiber: 0.6g | Sugar: 0.4g | Vitamin A: 12IU | Calcium: 4mg | Iron: 1mg

More no bake summer treats

Peanut Butter Truffles

Orange Smoothie

Energy Balls

Chocolate Raspberry Bark

Lemon Sorbet

Cake Batter Protein Shake

Sour Patch Grapes

Frozen Lemonade

No Bake Brownie Bites

The post Chocolate Pudding Pops appeared first on Chocolate Covered Katie.

Cast iron skillet cookie pie

If you grew up ordering BJ’s chocolate chip pizookies and Chili’s skillet cookies like I did, you will love today’s recipe.

Or if you’ve never had a pizookie in your life, you will still love today’s recipe.

Basically, if you are a fan of chewy, melty, homemade chocolate chip cookies in the form of a deep dish double chocolate baked skillet cookie pie, this recipe is for you.

Also try these Healthy Oatmeal Cookies

Key ingredients

Depending on the brands and options you choose, the dessert can be dairy free, egg free, gluten free, added sugar free, and vegan. A keto version is also in the works.

Chocolate chips – Go with dark chocolate, semi sweet chocolate, milk chocolate, or a combination. You can even substitute peanut butter chips or butterscotch chips.

Chickpeas – Yes, chickpeas. Cannellini or great northern white beans work as well. The beans add incredible softness and moisture to the recipe.

Use two standard sized cans (15 ounces each) or an equal amount of cooked beans.

Quick oats – You can choose quick oats, instant oats, or low carb almond flour to thicken the skillet dessert.

If you only have rolled oats on hand, pulse the oatmeal a few times in the food processor before adding the remaining ingredients.

Applesauce – Both applesauce and yogurt (plain or Greek) work equally well. Mashed banana, sweet potato, and canned pumpkin are all great substitutions if you prefer.

Nut butter – Try peanut or almond butter for healthy fats and added protein. Or choose oil (vegetable, avocado, or coconut oil) for a neutral flavor.

Sweetener – I like brown sugar, because it yields the best cookie dough flavor. Packed unrefined coconut sugar, white sugar, or xylitol for a sugar free option all work.

Using pure maple syrup or honey is fine. The texture is just a little more dense and fluffy instead of chewy.

Other ingredients – The simple deep dish cookie cake recipe also calls for baking powder, salt, baking soda, and pure vanilla extract.

Chocolate chip skillet cookie recipe video

Skillet cookie flavor variations

• To make a pumpkin pie cinnamon roll flavor, substitute the applesauce for canned pumpkin puree. Add a teaspoon of ground cinnamon and a fourth teaspoon of pumpkin pie spice.
• Or make a gooey peanut butter cup skillet cookie by swapping the oil for peanut butter and topping the pie with chopped chocolate peanut butter cups.
• One of my favorite variations is a stuffed Nutella cookie. Layer half the dough into the pan after blending, then spread Homemade Nutella on top before covering with the remaining cookie dough.
• For salted caramel, use brown butter instead of oil and sprinkle finely chopped caramels on top. After baking, garnish with large flaky sea salt.
• If you are a cookies and cream fan, stir in a large handful of crushed Oreo cookies when you stir in the chocolate chips.
• Love chocolate chip banana bread? Use mashed banana instead of applesauce.
• Finally, make a white chocolate macadamia version by adding white chocolate chips and toasted macadamia nuts.

Mini chocolate chip skillet cookies

A fun and fancy dinner guest friendly variation is to whip up individual single serving chocolate chip cookie pies.

Use small cast iron skillets (here’s a four pack), and cut the baking time to just twenty minutes. Serve each individual pan topped with ice cream and chocolate syrup or hot fudge sauce and whipped cream.

Step by step instructions

This recipe is honestly so quick and easy to prepare!

1. Preheat the oven to 350 degrees Fahrenheit, and grease a cast iron frying pan well.
2. Drain and rinse the beans, discarding the liquid.
3. Add all ingredients except chocolate chips to a high quality food processor, and blend until smooth.
4. Stir in the chocolate chips by hand. Then spread the batter into the prepared pan, and smooth out the top with a spatula. If desired, sprinkle more chips on top.
5. Bake on the oven’s center rack for thirty five minutes.
6. Carefully remove the skillet from the oven. You may either slice and serve on individual plates or top the warm cookie skillet with vanilla or Coconut Ice Cream and enjoy family style, straight from the pan.

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Chocolate Chip Skillet Cookie

This chocolate chip skillet cookie recipe is the ultimate crowd pleasing dessert. Each bite is soft, chewy, and so delicious!

Course Dessert

Cuisine American

Keyword beans, chickpeas, chocolate, chocolate chips, cookie pie, garbanzo beans, party, pie

Cook Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 1 large skillet

Calories 200kcal

Ingredients

• 2 (15 oz) cans chickpeas or white beans
• 1 cup quick oats or almond flour
• 1/4 cup applesauce or yogurt
• 3 tbsp oil or nut butter of choice
• 2 tsp pure vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 cup brown sugar or xylitol
• 1 cup chocolate chips or more as desired

Instructions

• Start by draining and rinsing the beans very well. Preheat the oven to 350 F. Blend all ingredients except chocolate chips in a food processor until smooth. (While a blender can work, the texture of the finished skillet cookie is much better in a food processor.) Stir in chips by hand, then spread the batter into a greased cast iron pan. I like to sprinkle more chocolate chips on top. Bake 35 minutes. Carefully remove from the oven, slice and enjoy.

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Notes

The recipe was adapted from this famous Deep Dish Cookie Pie.

 

Nutrition

Serving: 1slice | Calories: 200kcal | Carbohydrates: 27g | Protein: 6.7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 244mg | Fiber: 5.5g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 5mg

More Easy Pie Recipes

Chocolate Cheesecake

Vegan Chocolate Pie

No Bake Oreo Cheesecake

Deep Dish Brownie Pie

Healthy Pumpkin Pie

Pineapple Pie

Strawberry Pie

Chocolate Avocado Pie

Vegan Apple Pie

Homemade Cherry Pie Filling

The post Chocolate Chip Skillet Cookie appeared first on Chocolate Covered Katie.

The best Oreo cheesecake recipe

Short on time and don’t want to heat up the oven?

You can make this entire cheesecake in under 5 minutes, with no baking required!

It is my go-to dessert whenever I’m invited to an impromptu party or event and need to whip up something fast and simple.

Guests of all ages love the classic cookies and cream cheesecake flavor and cloud-like texture of this creamy no bake Oreo pie.

Still craving Oreos? Try Oreo Cupcakes or Oreo Fluff

Step by step recipe video

Easy no bake Oreo cheesecake ingredients

You need just five to six ingredients to make this foolproof dessert, with no eggs, gelatin, or heavy cream.

Cream cheese – For the best taste and texture, use full fat cream cheese like Philadelphia brand or a dairy free alternative, such as Tofutti.

Yogurt – The recipe works well with Greek yogurt or plant based yogurt. I have not tried substituting cottage cheese or sour cream for the yogurt.

Sugar – Go with granulated sugar or a sugar free alternative to create the fluffiest cheesecake. A pie made with liquid sweetener like honey or pure maple syrup will not be as firm or easy to slice.

Protein powder – I love using unsweetened protein powder to thicken this Oreo cheesecake recipe, because who doesn’t love getting extra protein while eating a decadent dessert? It’s a win win!

An equal amount of cornstarch can be used instead of protein powder if you prefer.

Vanilla – Pure vanilla extract imparts sweet vanilla flavor to the cheese cake, complimenting the rich chocolate and tangy cream cheese.

Oreo cookies – You can buy authentic Oreos or other chocolate sandwich cookies like Newman Os, Whole Foods, Happy Belly, or Trader Joe’s store brand.

For those desiring a keto Oreo cheesecake, I’ve included a flourless chocolate cookie recipe. Catalina Crunch also makes low carb, sugar free chocolate sandwich cookies.

Homemade Oreo cookie crust

Feel free to use any store bought or homemade graham cracker or pastry crust. I like the following chocolate cookie pie crust recipe:

• 24 Oreos or chocolate sandwich cookies
• 1/4 cup butter or coconut oil

Add the cookies, filling included, to a food processor or large Ziploc bag. Add softened butter or coconut oil, and process or crush until find crumbles form.

Press the no bake crust firmly into a greased eight or nine inch round springform pan. Then refrigerate until chilled.

Oreo crust is also great on this Vegan Cheesecake

Full recipe instructions

Step one: Start by letting the cream cheese come to room temperature. Prepare your Oreo crust or a crust of choice in a nine inch round springform pan or pie pan.

Step two: Blend the cream cheese, yogurt, sugar, protein powder or cornstarch, and vanilla extract in a food processor or with beaters just until smooth.

Step three: Finely chop two Oreo sandwich cookies and stir them in by hand. Spread the filling into the pan, and use a spatula or spoon to smooth out the top.

Step four: Refrigerate loosely covered in paper towels for eight hours or overnight, until chilled. The Oreo cheesecake will firm up considerably as it chills.

Step five: Top your finished Oreo dessert with sliced strawberries and fresh mint leaves, or with piped cream cheese frosting and whole chocolate sandwich cookies. Slice and enjoy.

Step six: Store leftovers covered in the refrigerator for up to five days. Or freeze individual slices for up to a month and thaw before serving.

Mini Oreo cheesecake bites

To easily turn the recipe into mini cheesecakes, layer the crust and filling into lined muffin tins.

Or prepare the recipe in an eight inch square baking pan. After firming up in the refrigerator, cut into Oreo cheesecake bars or bites.

One final variation of the recipe is to layer everything into fancy parfait glasses. With this option, there is no need to wait. You can enjoy instant Oreo cheesecake!

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No Bake Oreo Cheesecake

This easy no bake Oreo cheesecake recipe combines creamy filling and a chocolate Oreo cookie crust for the ultimate dessert!

Course Dessert

Cuisine American

Keyword cheesecake, oreo, protein, protein powder

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 slices

Calories 240kcal

Ingredients

• 16 oz cream cheese or vegan cream cheese
• 3/4 cups Greek yogurt or dairy free alternative
• 2/3 cup sugar or granulated erythritol
• 1/3 cup cornstarch or unsweetened protein powder
• 1 tsp pure vanilla extract (omit if using vanilla yogurt)
• 2 Oreo cookies or Keto Chocolate Cookies
• 1 Oreo crust (recipe above) or crust of choice

Instructions

• Let the cream cheese come to room temperature while you prepare the crust in a nine inch springform pan or pie pan. Blend all cheesecake ingredients except the Oreo cookies in a food processor or with beaters just until smooth. Finely chop the cookies and stir them in by hand. Then spread the cheesecake filling on top of the crust. Refrigerate, very loosely covered, for eight hours or overnight, until firm. Garnish as desired, and serve. Store leftovers covered in the refrigerator for up to five days, or slice and freeze for up to a month.

  View Nutrition Facts

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Notes

The recipe was adapted from this Chocolate Cheesecake.

 

Nutrition

Serving: 1slice | Calories: 240kcal | Carbohydrates: 3g | Protein: 12.8g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 180mg | Potassium: 153mg | Fiber: 1g | Sugar: 1.4g | Vitamin A: 12IU | Calcium: 101mg | Iron: 1mg

More No Bake Desserts

Chocolate Truffles (3 ingredient recipe)

Cannoli Dip

Peanut Butter Truffles

Chocolate Fudgsicles

Strawberry Pie

Buster Bars (Dairy Queen Copycat)

No Bake Brownie Bites

Chocolate Chip Cheese Ball

The post No Bake Oreo Cheesecake appeared first on Chocolate Covered Katie.

Why are these the best strawberry oatmeal bars?

• Made with pantry staple ingredients.
• Vegan and gluten free options included.
• More oatmeal crumb topping than similar recipes.
• Perfect for a healthy breakfast, snack, or light dessert.
• And they taste like traditional summer strawberry crisp, in the convenient form of a soft, wholesome snack bar!

Also try these Chocolate Oatmeal Fudge Bars

Homemade strawberry oatmeal bars

The oats give the bars a deliciously chewy texture, and the natural sweetness of the strawberries lets you use much less sugar than you’ll find in packaged breakfast bars.

Add a touch of cinnamon, and these strawberry bars are impossible to resist!

Bring them to potlucks, barbecues, book clubs, or bake sales. Pack the bars into a lunch box, or grab one on your way out the door for a quick on-the-go snack.

Another reader favorite: Sopapilla Cheesecake Bars

Step by step recipe video

Above, watch the video showing how to make the easy strawberry oatmeal bars.

Key ingredients

Oats – Go with quick oats, old fashioned rolled oats, or even instant oats. For the best chewy texture and bars that hold together, do not use steel cut oats.

If making the recipe for someone following a gluten free diet, either buy certified gluten free oats or substitute rolled quinoa flakes.

Strawberries – You can use fresh or frozen strawberries. Thaw frozen berries before use, and blot away excess water with paper towels. I do not recommend freeze dried strawberries for the filling, although you can sprinkle a handful on top if you wish.

Flour – The recipe works with whole grain spelt flour, oat flour, gluten free all purpose flour, or classic all purpose white flour. Almond flour yields crumbly (albeit tasty) results, and coconut flour should be avoided because of its dry properties.

Sugar – White sugar gives you a crispier oat topping, while brown sugar turns out softer bars. If you want added sugar free strawberry oatmeal bars, choose xylitol or granulated erythritol.

The sweetener in the strawberry filling can be any dry or liquid sweetener, including regular sugar, honey, or pure maple syrup.

Oil or butter – Sunflower, vegetable, or melted coconut oil are all good options. Butter or dairy free plant based alternatives also work.

Using salted versus unsalted butter is totally your choice, as I’ve tried both ways and the difference is imperceptible.

Other ingredients – The recipe also calls for baking powder, cornstarch or arrowroot powder, a little salt, and ground cinnamon for flavor.

How to make strawberry oatmeal bars

1. Start by gathering your ingredients.
2. Preheat the oven to 350 degrees Fahrenheit. Line a square eight inch baking pan with parchment paper, or grease the pan very well.
3. Stir the oats, flour, cinnamon, salt, sugar, and baking powder in a large mixing bowl.
4. Stir in the oil or butter, then very firmly press two thirds of this dough into the pan. Reserve the remaining dough.
5. Mix together the berries, cornstarch, and one tablespoon sweetener, then press this on top of the mixture in the pan. Sprinkle the reserved oat dough on top, and press down firmly.
6. Bake on the oven’s center rack for forty five minutes. Let cool, then refrigerate for an hour or more before cutting, during which time they will firm up considerably.
7. The strawberry squares are yummy on their own, but they are even better with a drizzle of peanut butter or melted coconut butter. Or sprinkle the snack bars with powdered sugar or shredded coconut.

Feeling fancy? Top with Homemade Nutella

Frequently asked questions

Can I use jam instead of fresh berries? For strawberry oatmeal bars with jam filling, swap the cornstarch, one tablespoon of sweetener, and half of the strawberries with one cup of strawberry preserves.

How do I turn the recipe fat free and oil free? Replace the oil with an equal amount of applesauce or mashed banana. The streusel topping and crust texture will be similar to that of a fluffy muffin.

What if I want to make strawberry rhubarb bars? This is an easy variation. Simply substitute one cup of the strawberries for one cup of diced rhubarb. Or use this same option to create blueberry, raspberry, peach, apple, or blackberry flavors.

How do I double the recipe to feed a larger crowd? Just double all of the ingredients, and cook in a 9×13 inch pan. Baking time remains the same.

Are the bars low calorie? When cut into 16 squares as shown in the photos, each strawberry bar contains just 100 calories, with over two grams of protein and close to three grams of fiber.

Can I add mini chocolate chips? Of course you can! Just throw in a handful. There’s no need to measure.

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Strawberry Oatmeal Bars

This easy strawberry oatmeal bars recipe is packed with sweet fresh strawberries and buttery oat crumble, for one delicious healthy fruit snack!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword healthy, oatmeal, oats, strawberries

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 100kcal

Ingredients

• 1 1/2 cups quick oats or rolled oats (150g)
• 2/3 cup flour (spelt, white, or oat) (80g)
• 1/2 cup sugar or xylitol (100g)
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup oil or butter (100g)
• 2 1/2 cups diced strawberries (300g)
• 1 1/2 tsp cornstarch or arrowroot (7g)
• 1 tbsp pure maple syrup or sweetener of choice (15g)

Instructions

• To make the strawberry oatmeal bars, start by preheating your oven to 350 F. Grease an eight inch baking pan or line the bottom with parchment paper. In a large bowl, stir the oats, flour, cinnamon, salt, baking powder, and sugar. Stir in the oil or melted butter, then very firmly press 2/3 of the dough into the pan. Stir berries, cornstarch, and maple syrup in a medium bowl. Spread this berry filling on top of the dough in the pan, then sprinkle the reserved dough on top. Press down very firmly again. Bake 45 minutes on the center rack. Let cool, then refrigerate until chilled, as they firm up considerably. Eat plain or drizzled with peanut butter or a dusting of powdered sugar.

  View Nutrition Facts

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Notes

Still craving strawberries? Make Strawberry Pie or this Strawberry Mousse.

 

Nutrition

Serving: 1bar | Calories: 100kcal | Carbohydrates: 9g | Protein: 2.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 30mg | Potassium: 83mg | Fiber: 2.9g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

More Healthy Snack Bars

Carrot Cake Bars

Chickpea Blondies

Vegan Brownies

Blueberry Bars

Keto Lemon Bars

Peach Bars

Vegan Cranberry Bliss Bars

Chocolate Chip Peanut Butter Bars

Apple Crumble Bars

Protein Bars

The post Strawberry Oatmeal Bars appeared first on Chocolate Covered Katie.

Easy single serving cookie recipe

Want a chewy peanut butter cookie?

What about an easy recipe that makes just one soft homemade peanut butter cookie, doesn’t require any eggs, and can be whipped up in just ten minutes flat?

Whether you live alone or simply do not want the temptation of an entire batch of cookies, this single serving peanut butter cookie is the perfect answer.

Also make these Peanut Butter Truffles

Single serving peanut butter cookie ingredients

The recipe calls for peanut butter, pure vanilla extract, flour, baking soda, salt, sweetener of choice, milk of choice, and optional ingredients like chocolate chips or chopped peanuts.

Flours that work include spelt, white, whole wheat pastry, oat (my favorite), and almond flour for a keto version. I do not recommend coconut flour here.

You can use any all purpose liquid or granulated sweetener, including pure maple syrup, agave, honey (not for vegans), brown sugar, white sugar, coconut sugar, or granulated erythritol or xylitol for a sugar free cookie.

Liquid sweeteners yield a more cakey cookie, while cookies made with granulated sugar have a more chewy texture.

Almond butter, cashew butter, macadamia nut butter, or nut free sunflower butter all work as peanut free alternatives.

*For a larger serving, make Vegan Peanut Butter Cookies

Step by step recipe video

How to make a peanut butter cookie for one

Preheat an oven or toaster oven to 350 degrees Fahrenheit.

If using natural peanut butter from the refrigerator, either let it sit out for a few hours or gently warm it until soft and easily stir-able.

Stir together the flour, salt, baking soda, optional chopped peanuts, and granulated sugar (if using). Then mix in the peanut butter, vanilla extract, milk of choice, and any liquid sweetener you might be using.

If using a dry sugar instead of a liquid one, slowly add in just a little extra milk to achieve a peanut butter cookie dough texture.

Form into one large cookie or two smaller cookie shapes. Place on a cookie tray, and bake for seven minutes. They should look a little underdone after this time. Let cool before handling, during which time the cookies will firm up considerably.

A few readers have reported success in a microwave, but I have not tried it yet here. If you prefer, I do have a chocolate chip recipe for Microwave Cookies.

Storing leftovers

The best and worst part about making a single serving cookie is that there are not likely to be any leftovers.

However, if you wish to save time and combine all of the peanut butter cookie ingredients the night before, you can store the unbaked cookie dough ball in a covered container in the fridge or freezer until ready to use.

Or if you have more willpower than I do, bake the cookie ahead of time. Then let it cool before enjoying the next day or freezing in an airtight container to enjoy within two months.

The recipe was adapted from this Single Serving Protein Cookie.

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Single Serving Peanut Butter Cookie

This single serving peanut butter cookie recipe will satisfy your peanut butter cookie cravings, with no need to share.

Course Dessert

Cuisine American

Keyword cookies, peanut butter

Servings 1 serving

Calories 170kcal

Ingredients

• 2 tbsp flour or almond meal
• 1 1/2 tbsp peanut butter or allergy friendly sub
• 1/16 tsp baking soda
• 1/16 tsp salt
• 1/4 tsp pure vanilla extract
• 1 1/2 tbsp liquid or granulated sweetener of choice
• 1 tsp milk of choice or water
• optional chocolate chips, chopped peanuts

Instructions

• Flours and sweeteners that work are listed above in this post. If you use liquid sweetener, the results will be more cakey. If you use granulated sugar, the cookie will be more chewy.

  Preheat an oven or toaster oven to 350 F. If not soft, gently warm peanut butter until easily stir-able. Mix dry ingredients. Stir in wet ingredients. If using granulated sweetener, add extra milk of choice as needed to achieve a cookie dough texture. Mix well and form into one or two cookies. Flatten into cookie shapes and bake for 7 minutes. Let cool before handling, because it firms up as it cools. Readers have also reported success in a microwave, but I have not tried.

  View Nutrition Facts

Video

Notes

Readers also love these Vegan Chocolate Chip Cookies.

 

Nutrition

Calories: 170kcal

More Easy Peanut Butter Ideas

Peanut Butter Brownies

Keto Peanut Butter Cookies

Vegan Ramen Noodles

Peanut Butter Muffins

3 Ingredient Peanut Butter Balls

Banana Oatmeal Cookies

Healthy Girl Scout Cookie Tagalongs

The post Single Serving Peanut Butter Cookie appeared first on Chocolate Covered Katie.

The best chocolate chip cannoli dip

I count myself lucky to come from a large extended Italian family, where gatherings always include an abundance of authentic dishes.

Think lasagna, cacciatore, focaccia, antipasti, pignoli cookies, and my favorite ricotta filled homemade cannoli.

As a child, I loved to eat the cannoli filling first before the shell. Everyone knows the filling is the best part.

This quick no bake cannoli dip is easy to make and whips up in under a minute. Plus it is a huge crowd pleaser.

If you like the packaged cannoli dip from Trader Joe’s, you will love my 5 ingredient homemade version even more.

Just don’t expect any leftovers!

Also try this popular Protein Cookie Dough Dip

Cannoli dip recipe video

Key ingredients

You will need cream cheese, ricotta cheese, powdered sugar, pure vanilla extract, and mini chocolate chips.

Cream cheese – Use any full fat Philadelphia style cream cheese, or choose plant based cream cheese for a vegan cannoli dip. Low fat or fat free cream cheese may also work, but I have not tried these.

Ricotta – To mimic the texture of traditional cannoli filling, use whole milk ricotta cheese or a dairy free alternative. Mascarpone may be substituted in an equal amount.

Powdered sugar – Regular powdered sugar, or confectioners’ sugar, works. Or process coconut sugar in a blender to make unrefined powdered sugar. For a keto cannoli dip, use powdered erythritol or a monk fruit blend.

Vanilla – For the best flavor, look for pure vanilla extract. Do not omit this ingredient or substitute artificial vanilla flavoring, because the taste will not be the same.

Chocolate chips – I like semi sweet mini chocolate chips. Go with dark chocolate, milk chocolate, white chocolate, or even butterscotch chips of any size if you prefer.

Leftover cream cheese? Make Sopapilla Cheesecake Bars

Step by step instructions

1. Let the cream cheese come to room temperature so it will be easier to blend. This step is important to achieve a smooth texture.
2. Gather all of your ingredients, as well as a stand mixer, food processor, or hand beaters and a medium serving bowl.
3. Blend the cream cheese, ricotta cheese, powdered sugar, and pure vanilla extract until thick and smooth.
4. Turn off the beaters, and stir in the chocolate chips by hand.
5. Transfer the whipped cannoli cream to your serving bowl. Or if making the recipe ahead of time, scoop it into a container and store overnight in the refrigerator.
6. When ready to enjoy, dust with powdered sugar and a sprinkle of chocolate chips or roasted pistachios.
7. Refrigerate leftovers for up to a week. Frozen dip will yield an icy texture once thawed, so I do not recommend freezing the recipe.

Cannoli dessert dip flavors

Snickerdoodle: Whip up to two teaspoons of ground cinnamon in with the other ingredients, and omit the chocolate chips.

Dark chocolate: Add one third cup of cocoa powder, increase the powdered sugar to two cups, and increase the vanilla extract to one tablespoon.

Pumpkin pie: Add one teaspoon each of pumpkin pie spice and cinnamon. Replace two ounces of the ricotta with canned pumpkin puree.

Strawberry shortcake: Buy strawberry flavored cream cheese. Serve with sliced strawberries and shortbread or pound cake cut into small squares.

Peanut butter cup: Whip in a fourth cup of softened peanut butter until smooth. Or try almond butter, cashew butter, or Homemade Nutella.

Tiramisu: Throw in a half teaspoon of instant coffee powder before blending. Garnish with a dusting of cocoa powder, and arrange on a platter with ladyfingers for dipping.

How do you serve cannoli dip?

Serve on a tray with graham crackers, Oreo cookies, or ginger snaps.

Or create a cannoli charcuterie board with pizzelle or broken up waffle cones, fresh berries, apple slices, bananas, and other fruit.

Add it as frosting in between layers of Chocolate Almond Flour Cake.

The recipe is also fantastic as a healthy, low calorie spread over quick breads instead of butter or cream cheese.

Try it on top of this Strawberry Bread or my Chocolate Banana Bread.

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Cannoli Dip

This creamy cannoli dip recipe has all the flavor of a classic Italian cannoli pastry, in the form of a delicious dessert dip!

Course Dessert

Cuisine Italian

Keyword chocolate chips, cream cheese, no bake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 cups

Calories 40kcal

Ingredients

• 8 oz cream cheese or plant based alternative
• 16 oz ricotta cheese or vegan ricotta
• 1 1/2 cups powdered sugar or erythritol
• 2 tsp pure vanilla extract
• 1/2 cup mini chocolate chips or more as desired

Instructions

• To prepare the no bake cannoli dip, let cream cheese come to room temperature. Use a stand mixer, food processor, or hand beaters to blend all ingredients except chocolate chips until smooth. Stir in the chocolate chips by hand, then transfer the recipe to a serving bowl. Garnish with powdered sugar and serve with fresh strawberries and pizzelle if desired. Refrigerate leftovers in a covered container for up to a week.

  View Nutrition Facts

Video

Notes

Feeling fancy? Use the cannoli dip as filling for Easy Cinnamon Rolls.

 

Nutrition

Serving: 2tbsp | Calories: 40kcal | Carbohydrates: 1.2g | Protein: 2.5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 38mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 90IU | Calcium: 44mg

More Easy Dessert Dips

Whipped Oreo Fluff

Brownie Batter Dip

Chickpea Cookie Dough Dip

Pumpkin Dip

Banana Pudding Dip

Rainbow Unicorn Dip

Peanut Butter Dip

Keto Cookie Dough Dip

Protein Fluff

The post Cannoli Dip appeared first on Chocolate Covered Katie.

What makes this the best protein shake?

More protein. My recipe contains more than twice the amount of protein found in many chocolate protein shake recipes and store bought protein drinks.

Superior chocolate flavor. If you love thick, diner style ice cream milkshakes, this is your kind of creamy protein shake.

Great post workout option. Each nutrition filled serving provides potassium, fiber, magnesium, hydration, and over 50% of the RDA for both calcium and iron.

High or low calorie. Customize the recipe to fit your personal weight loss or gain goals. For a weight gain shake, use real sugar and include the optional two tablespoons of peanut butter.

Easy to make. Whip up your own homemade version in under thirty seconds for breakfast or snack, and save the high cost you’d pay at an expensive smoothie shop.

Also try this Protein Cookie Dough

Key ingredients

Milk – Use your favorite milk of choice, and look for a high protein milk, like skim or soymilk instead of almond milk, to give you more protein.

Protein powder – Many chocolate protein powder options are available on the market, including whey, casein, and pea based powders. Try different brands to find your personal preference.

Sweetener – Pretty much anything goes, including pure maple syrup, honey, regular sugar, or stevia for a sugar free and keto protein shake.

The amount will depend on whether your milk, yogurt, and protein powder are sweetened or unsweetened.

Yogurt – Regular or Greek yogurt both work in this protein smoothie. I recommend vanilla yogurt for optimum flavor, although plain is fine as well.

For a dairy free and vegan protein shake, choose a plant based yogurt or substitute one ripe banana.

Use leftover yogurt in an Orange Smoothie

Chocolate protein shake recipe video

Step by step instructions

1. Begin with cold milk and yogurt or a frozen banana.
2. Add all ingredients to either a large or single serving blender, and blend until thick and completely smooth.
3. Serve immediately in milkshake glasses or mason jars.
4. Decorate with cacao nibs or chocolate syrup and shaved chocolate if desired.
5. Leftovers? Store them in a tightly covered cup or container in the refrigerator for up to three days. Or freeze in popsicle molds for homemade instant chocolate protein pops on a hot summer day.

Chocolate protein shake flavors

• Mocha: Add a half teaspoon of instant coffee or espresso powder for an energizing caffeine boost.
• Peanut butter cup: Blend in one or two tablespoons of peanut butter, almond butter, or powdered peanut butter. Bonus, this increases the protein content too.
• Chocolate covered cherry: Use a cherry flavored yogurt, or replace the yogurt with six ounces of pitted frozen cherries.
• Mint chocolate chip: Add a fourth teaspoon of pure peppermint extract or more to taste. Garnish with mini chocolate chips and fresh mint leaves.
• Strawberry: Go with strawberry yogurt and add a few drops of pure vanilla extract. Or change up the flavor by trying raspberry, blueberry, or banana yogurt.

The recipe was adapted from my Chocolate Smoothie and Protein Hot Chocolate.

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Chocolate Protein Shake

This thick chocolate protein shake recipe is packed with over 55 grams of protein!

Course Breakfast, Drinks

Cuisine American

Keyword chocolate, protein, protein powder, yogurt

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 protein shake

Calories 270kcal

Ingredients

• 1 cup milk of choice (240g)
• 1 scoop chocolate protein powder (30g)
• 6 oz vanilla yogurt or 1 banana (170g)
• sweetener of choice
• 2 tbsp peanut butter or almond butter (optional) (30g)

Instructions

• To make the chocolate protein shake, start with cold ingredients. Blend everything in a blender until thick and smooth. Serve and enjoy. If you have leftovers, refrigerate them in a lidded container for up to three days.

  View Nutrition Facts

Video

Notes

Readers also love these healthy Chocolate Overnight Oats.

 

Nutrition

Serving: 1protein shake | Calories: 270kcal | Carbohydrates: 5g | Protein: 55.9g | Fat: 4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 395mg | Fiber: 4.5g | Sugar: 0.4g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 660mg | Iron: 10mg

Healthy Chocolate Protein Recipes

Protein Brownies

Protein Overnight Oats

Single Serving Protein Cookie

Black Bean Brownies

Protein Banana Bread

Protein Donuts

Chocolate Protein Mug Cake

Protein Fluff

Chocolate Protein Truffles

Chocolate Frozen Yogurt

Protein Muffins

The post Chocolate Protein Shake appeared first on Chocolate Covered Katie.

4 ingredient lemon frozen yogurt

If you had told me a year ago that I’d ever choose a lemon dessert over chocolate, I would’ve never believed you.

And yet here I am, happily eating this homemade lemon froyo every night and completely ignoring the pint of chocolate fudge brownie ice cream in the freezer.

That’s how good the recipe tastes. Just one lemony spoonful, and you will want to make it over and over again!

Also try this easy Lemon Sorbet

Lemon frozen yogurt recipe video

Health benefits

Low calorie. The homemade lemon frozen yogurt comes in at under 100 calories, with very little saturated fat, no trans fats, and 11% of the RDA for iron.

Low carb. Depending on the sweetener and yogurt you choose, this recipe contains as few as one and a half grams net carbs per serving, making it a great keto dessert.

High protein. You get over nine grams protein in a single scoop or close to twenty grams protein in two scoops of creamy lemon froyo!

Key ingredients

Greek yogurt – For best results, use full fat Greek yogurt. As a vegan, I like dairy free Greek yogurt, which is sugar free as well.

Lemon juice & zest – Since you need the zest anyway, I recommend fresh squeezed lemon juice. However, bottled lemon juice does work too.

Sweetener – Most all purpose sugar or liquid sweeteners are good options here, including pure maple syrup, honey, white sugar, or xylitol for a no sugar choice.

Turmeric (optional) – Ground turmeric is anti-inflammatory and rich in antioxidants like curcumin. It also adds a bright natural yellow color. If you prefer, use a few drops of food coloring or enjoy the frozen yogurt without any added color instead.

Toppings of choice – Try blueberries, whipped cream, or Vegan Lemon Curd. Blackberry jam or fresh raspberries and mint are also wonderful.

How to make the lemon frozen dessert

1. Whisk the yogurt, sweetener, lemon juice, and zest in a large measuring cup. If using turmeric or food coloring, add it now as well.
2. To use an ice cream machine, simply churn the mixture according to the manufacturer’s instructions for your brand and model. If the frozen yogurt sticks to the sides, place the entire container in the refrigerator for about fifteen minutes. As it thaws, it becomes much easier to scoop off the sides.
3. If you have no ice cream maker, freeze in ice cube trays. Thaw just enough for a blender or food processor to handle, then blend the frozen lemon yogurt ice cubes until smooth.
4. Serve right away as soft serve, or freeze for about fifteen minutes if you want a firmer texture.
5. Store leftovers in a covered container in the freezer, and thaw before enjoying.
6. While the ice cream maker is out, try this 3 ingredient Strawberry Sorbet.

The lemon yogurt was adapted from my Homemade Frozen Yogurt Recipe.

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Lemon Frozen Yogurt

This easy lemon frozen yogurt recipe is a sweet, tangy, refreshing dessert for the summer!

Course Dessert

Cuisine American

Keyword lemon, yogurt

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups

Calories 70kcal

Ingredients

• 2 cups vanilla Greek yogurt or dairy free alternative
• 1/3 cup sugar or sweetener of choice
• 1/4 cup lemon juice
• 1 tbsp lemon zest (from 1 lemon)
• 1/2 tsp ground turmeric or a few drops food coloring, optional for a brighter color

Instructions

• To make lemon frozen yogurt, first whisk all ingredients in a large measuring cup. If using an ice cream maker, simply pour the mixture into your chilled machine and churn according to the manufacturer's instructions. Or if you do not have an ice cream machine, pour the mixture into ice cube trays and freeze. Thaw just enough for a blender or food processor to easily handle, then blend until smooth. Serve and enjoy. See above for tips and troubleshooting.

  View Nutrition Facts

Video

Notes

Readers also really love this recipe for Frozen Lemonade.

 

Nutrition

Serving: 1serving | Calories: 70kcal | Carbohydrates: 2g | Protein: 9.5g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2g | Sodium: 80mg | Potassium: 63mg | Fiber: 0.6g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg

More Easy Frozen Desserts

Healthy Chocolate Fudgsicles

Chocolate Frozen Yogurt

Peanut Butter Popsicles

Banana Ice Cream

Chocolate Sorbet

Coconut Ice Cream

The post Lemon Frozen Yogurt appeared first on Chocolate Covered Katie.