Frozen Yogurt


We’ve had some unseasonably warm winter days here in Texas, and I know those of you down under have been suffering through one heck of a summer lately, too. I’ve been meaning to create an AIP-friendly version of everyone’s favorite warm-weather threat for a long time, and now that I have an Instant Pot in which to make yogurt, I dedicated a good portion of my holidays to perfecting this recipe.

You’ll need sterilized mason jars to accommodate about two quarts of yogurt (you can use two one-quart jars or four one-pint jars). You should be able to use any multi-strain probiotic for this recipe (though I’d stay away from soil-based ones). Coconut milk tends to separate in the fridge, so if you find your yogurt is thick on top and nothing but liquid on the bottom, just give it a good stir before use. I love to top mine with fresh fruit — mango, strawberry, banana, even avocado. You can also add a quarter cup of toasted carob powder along with the honey for “chocolate” fro-yo.

Frozen Yogurt
Prep time
Total time
Serves: 4 cups
  • 4 cups coconut cream *(scooped from the top of 4 cans of coconut milk)
  • 2 capsules probiotics (any non-soil strain will do)
  • ⅓ cup honey
  1. Divide the coconut cream and probiotic powder evenly between each of your jars and mix well, then cap the jars.
  2. Place in a yogurt maker or Instant Pot with yogurt setting and follow the manufacturer's instructions for yogurt. (In the Instant Pot, this takes about 12 hours).
  3. Refrigerate until cool.
  4. Stir the honey into the yogurt and then run through an ice cream maker according to the manufacturer's instructions.
*Refrigerate coconut milk overnight to ensure thick cream.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


  • Kim says

    For your Frozen Yogurt recipe~ What does non soil- strain probiotic mean? Can you give any name brands you use?
    Thank You

    • Christina Feindel says

      I used Kirkman Pro-Bio Gold when I made this recipe, but any probiotic that isn’t soil-based should work out just fine.

  • Lisa says

    I just put my coconut cream in the instant pot to make yogurt. I didn’t realise that my probiotic was a soil based one. Will this harm the yogurt for the ice cream?

    • Mickey Trescott says

      You do need a lactobacillus species probiotic for the culture to come out correctly. Oops!

      • Camille says

        Hi Mickey, I’m in the process of making this yogurt recipe but must other aip recipes have either adding gelatin or warming the coconut milk to a certain temperature on the stove and then adding the correct probiotic. Just adding the room temperature coconut milk with the stirred probiotic powder into the Instapot seems like it will have a problem with the yogurt becoming thick and creamy. Am I missing something. Also, all these recipes have giving me a new lease in life, thank you so much.

  • Ruth says

    Question..can you buy coconut cream verses coconut milk? I’m confused as to why to scoop off the top?

  • Rose says

    Can you just freeze and skip the last step with the ice cream maker, since I don’t have one.

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