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Vegan Chocolate Frozen Yogurt

Vegan Chocolate Frozen Yogurt can be hard to come by these days unless you frequent an exotic co-op. Make your own nostalgic cocoa froyo with way less sugar and fat!

I used to live within walking distance (okay, 3 miles, but I can still pound that!) of a self-serve froyo bar. I prefer froyo to ice cream any day. In fact, my love for the stuff may have inspired a HUGE project… which is completed but still in the process of “getting out there.”

Just a spoonful of sugar-free froyo helps the munchies go down!

In the meantime, make this chocolate frozen yogurt for all your friends and they’ll think you can time travel to the 90s. If you want to get real fancy, add the finished product to a frosting bag and freeze it for a few minutes. Then, pipe into a bowl and add toppings galore- just like Menchie’s! Or Pinkberry! Or sweetFROG! Or Yogurt Lab! Or… or… that’s all I know. Except it’s vegan and sugar-free so you don’t have to cross your fingers and hope for a flavor you can eat that’s not fruit sorbet (cuz I know you don’t want that.)


Chipotle Chocolate Pecan Ice Cream 

Vegan Chocolate Frozen Yogurt


  • 1 cup (240mL) high-protein soymilk* or vegan yogurt
  • 1/2 cup (120mL) dairy-free kefir, such as probiotic coconut drink
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 scoop (23g) chocolate protein powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon guar gum**
  • 2 tablespoons (30g) Monkfruit
  • 1/4 teaspoon (2 pipettes full) of liquid stevia


  1. In a large measuring cup, froth all ingredients with a whisk. Add the guar gum last. Once you see luscious cocoa-rific foam free of lumps or white spots, pour into an electric ice cream maker and churn for 15-20 minutes.
  2. It has the perfect soft-serve consistency when it first comes out of the machine (just like Menchie’s or Pinkberry!) so eat right away or freeze in an airtight container (a reused ice cream pint works) for up to an hour.

INFO DE NUTRITION: 340 calories | 27g protein | 16g net carbohydrates (6g fiber) | 16g fat (2g saturated)

*I swear by Westlife’s Smoothie Blend. You may know them as West Soy. It’s fairly affordable (4.49 per 32 oz?) and shelf stable. The creaminess and protein content is unmatched! Kitehill’s unsweetened vanilla almond-soy yogurt is also delicious and high protein if more expensive.

**Xanthan gum works in a pinch, but your froyo will be a tiny bit… gummy. Think fluffy. Better yet, use a mix of xanthan AND guar gum! That combo sets you up for a successful treat.

Have you ever turned to the back of the ice cream pint and peeked at the nutrition label? It’s proof that vegan foods can hold their own against DQ.  

Alas, I shall not post another frozen dessert until things heat up a tad. Just kiddin’. I’ve got some exotic icy Christmas desserts coming your way!

Best Dishes,

The Hippie Happy Foodist™

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The Hippie Happy Foodist