Honey Lavender Frozen Yogurt (no-churn)

Get ready for the ultimate summery refreshing low sugar dessert. This honey lavender frozen yogurt is creamy, silky, lightly sweetened with honey, and has floral notes of lavender. It is no-churn, aka you won’t need an ice cream maker. This recipe is gluten, and dairy free, low-carb, Paleo, AIP, and refined-sugar-free.

frozen yogurt with honey and lavender

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Honey Lavender Frozen Yogurt

Do you want to enjoy frozen yogurt without all the added sugar? Then this recipe is for you. It is so dreamy, creamy, sweet, and tangy with floral notes. And it is super easy to make. All you need is a spoon, a whisk, and a brownie pan. No ice-cream maker is required because I know a lot of people don’t have one, including myself. This is the perfect low-sugar summer dessert for a hot day.

Health Benefits of Homemade Frozen Yogurt

Depending on the recipe or brand of frozen yogurt, you can get a hefty dose of sugar and even additives. Not with this recipe. It is truly extremely low sugar, only has one Tablespoon of honey, that’s all the sugar you are going to get (and that is for 2-4 people). How amazing is that? And what’s even better is that you will also get a nice dose of healthy gut bacteria. So all of that makes this frozen yogurt a pretty healthy dessert option.

Ingredients

  • coconut yogurt
  • honey
  • lavender extract for culinary use

Do you have food sensitivities and don’t know what to eat? Get my FREE substitution chart to learn how to make easy swaps, because life is too short to not enjoy food. Suitable for gluten-free, dairy-free, nut-free, egg-free, Paleo, and AIP.

cup of frozen yogurt with honey

How to Choose the Right Yogurt

Coconut yogurt: The brand you choose is crucial to this frozen yogurt either fantastic or not so great. Anita’s is my absolute favorite brand,  Cocojune and Coyo are great as well. Choose the plain/natural variety. For both coconut yogurt and regular yogurt check the ingredients listed in the back and stick to the general rule of thumb: The fewer ingredients the better. The best coconut yogurt brands will only have coconut, water, and probiotic cultures, sometimes tapioca or cassava. This is an example of some of the names that can be listed as probiotic cultures B. bifidum, B. lactis, L. acidophilus, L. casei, L. delbrueckii subsp. bulgaricus, L. rhamnosus, Streptococcus thermophilus. Don’t be scared by these complicated names, those are great for you. If you live in NYC check out Farm to People. I get most of my stuff from there.

Regular yogurt: If you tolerate dairy you could also try this recipe with regular yogurt. The same rules as above apply, plus opt for full-fat from grass-fed cows.

HOT TIP: Always make sure to check the ingredient list on coconut yogurt: The best brands have coconut, water, and probiotic cultures only.

How to Make Honey Lavender Frozen Yogurt

  1. In a medium bowl combine coconut yogurt, honey, and lavender extract. Whisk until you have a smooth cream. Taste and add more honey if you like it sweeter.
  2. Place in a brownie pan or bread loaf pan and spread out evenly. Cover with beeswax wrap and place in the freezer for 1 hour.
  3. After 1 hour break up all the frozen parts and mix the frozen yogurt well with a spoon until smooth. Make sure you break of larger frozen pieces, that have formed on the edges. Cover and place back in the freezer for another hour. You can serve it now if it has reached your desired consistency. Or you could repeat the step of mixing it thoroughly and placing it back for another 30 minutes before serving.
  4. Serve immediately, or store for about one hour before serving in the fridge.
  5. You can also put it back in the freezer, but if it stays in there for too long it will harden too much. You can let it thaw on the counter if that happens. The consistency won’t be as creamy but it still tastes great – more like bark.

Watch Me Make Honey Lavender Frozen Yogurt

Best Toppings

It really tastes great on its own but here are a few examples:

  • Drizzle with local honey
  • Add fresh berries like blueberries and raspberries
  • Add chopped fruit of choice
  • Drizzle with Rhubarb Compote
  • Drizzle with Berry Compote or Berry jam

Notes on Lavender Extract

  • How to subsitute it: If you cannot access culinary lavender extract or you don’t like it you can use vanilla extract instead. Or subsitute it with dried food grade lavender (see notes for AIP).
  • Notes for AIP: Lavender extract is made with alcohol, which is not AIP. I have yet to find a brand that is alcohol-free like there is for vanilla extract. You can simply use dried crushed food-grade lavender. The amount will vary so start small (1/4 tsp) taste and see if you want to add more. If you cannot access culinary lavender you can also use vanilla extract. I would start with 1/2 tsp and taste, possibly add 1 tsp. 

HOT TIP: Use 1/2 -1 tsp of vanilla extract instead of lavender extract to make honey vanilla frozen yogurt.

More Low-Sugar Dessert Recipe

If you love this recipe, please rate it and leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram

Happy Cooking

~ Annika

 

Honey lavender frozen yogurt

Prep Time 5 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine French, American

Ingredients
  

  • 2 cups coconut yogurt
  • 1 Tbsp raw, local honey (use more if you like it sweeter), more for the garnish
  • 1/4 tsp lavender extract for culinary use (see notes for AIP option)

Instructions
 

  • In a medium bowl combine coconut yogurt, honey, and lavender extract. Whisk until you have a smooth cream. Taste and add more honey if you like it sweeter.
  • Place in a brownie pan or bread loaf pan and spread out evenly. Cover with beeswax wrap and place in the freezer for 1 hour.
  • After 1 hour mix the slightly frozen yogurt well with a spoon until smooth. Make sure you break off larger frozen pieces, that have formed on the edges. Cover and place back in the freezer for another hour. You can serve it now if it has reached your desired consistency. Or you could repeat the step of mixing it thoroughly and placing it back for another 30 minutes before serving.
  • Serve immediately.
  • You can also put it back in the freezer, but if it stays in there for too long it will harden too much. You can let it thaw on the counter if that happens. The consistency won't be as creamy but it still tastes great - more like bark.

Notes

Lavender extract is made with alcohol, which is not AIP. I have yet to find a brand that is alcohol-free like there is for vanilla extract. You can simply use dried crushed food-grade lavender. The amount will vary so start small (1/4 tsp) taste and see if you want to add more. If you cannot access culinary lavender you can also use vanilla extract. I would start with 1/2 tsp and taste, possibly add 1 tsp. 
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