AIP very berry frozen yogurt - dairy-free frozen yogurt from coconut yogurt, fruit, and honey

A blender, an ice cream maker, and roughly 10 minutes of hands-on effort is the entire commitment this recipe asks for, which matters on the kind of week where a longer recipe simply will not happen. Fruit and coconut yogurt go in together, and what comes out the other end tastes like something you'd pay for at a counter.

Deep-colored berries owe their color to polyphenols, plant compounds studied for a role in gut and antioxidant support, and the coconut yogurt underneath is a source of live cultures. Honey is optional; ripe fruit in season is often sweet enough without it.

Reach for fruit that holds its shape, berries or a pineapple-mango mix rather than banana, which turns before you get through the batch. However quickly it disappears, a few seconds spent noticing the color in the bowl is worth taking.

Ingredients

• 1 1/2 cups mixed fruit (berries, or pineapple and mango)
• 1 1/2 cups coconut yogurt
• 1 tablespoon honey (optional)

Method

Put everything in the blender and blend until completely smooth.

Pour the mixture into your ice cream maker and churn according to the machine's directions.

Serve soft right away for the best texture.

Variation

The author's favorite combinations are pineapple-mango and plain strawberry. She advises against quick-spoiling fruits like banana unless you plan to eat the whole batch immediately.

A note on the equipment: the source churns this in an ice cream maker and gives no no-churn freezer time, so I have not invented one. If you want to try it without a machine, freeze the blended mixture and stir it every 30 minutes until set, and treat that as untested until the kitchen confirms it. This is a blend-and-churn recipe with no stovetop, oven, air fryer, or Instant Pot step.

*Adapted from acleanplate.com*