Description
As a former cheese lover, I had a difficult time transitioning into the elimination diet because I couldn’t eat cheese anymore. So, I kept on working on some other alternatives until I came up with this savory scoop. This pesto frozen yogurt reignites my love for cheese and pesto.
Ingredients
Scale
- Zest of 1 lemon (optional)
- 1 cup AIP-friendly pesto (basil, mint, parsley, etc.)
- 1 cup coconut cream or full-fat coconut milk
- 1 cup coconut yogurt
- 1/2 teaspoon sea salt
Instructions
- Combine all the ingredients in a blender and purée until smooth. Adjust seasonings to taste.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the yogurt to a freezer-safe container and freeze for a few hours or until firm.
- Thaw the yogurt for 20 to 30 minutes at room temperature before serving or transfer the yogurt from the freezer to the fridge and let it thaw for at least one hour. To serve, place 1 scoop of the yogurt on top of your favorite salad.
- Category: Salad