Frozen Yogurt – Soy Style

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Recipe Information

Recipe Created By: Michelle Osterhoudt


3 cups plain soy yogurt
2 Tbsp canola oil
1/2 tsp xanthan gum
1 1/2 tsp vanilla extract
1/2 cup sugar


Place yogurt in blender. Add xanthan gum, oil, vanilla and sugar. Blend until creamy and smooth. Pour into ice cream maker and follow manufacturer’s instructions.


Michelle uses WholeSoy yogurt, Wesson Canola oil, Now brand of xanthan gum, McCormicks vanilla and Domino sugar to make it safe for her dairy, egg, peanut, wheat/gluten allergic child.

Copyright © 2006 Michelle J. Osterhoudt. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Many adaptations can be made:

Choose various flavors of WholeSoy Yogurt or try using Silk’s various flavors. *But, I believe WholeSoy may be a thicker consistency.

Add various fruits to match or compliment the yogurt flavor. Mandarine orange sections for a “creamsicle” flavor, etc.

Remove sugar all together.

Replace sugar with desired amount of honey or safe pure maple syrup.

Be sure to find a yogurt that is safe for your allergens and make sure it is not cross contaminated in manufacturing.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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