Dairy-Free Coffee Frozen Yogurt With Chocolate Chips 

1. Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap edges of cheesecloth over yogurt until fully covered, and place strainer or colander over a pot deep enough to catch liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in refrigerator for a minimum of 8 hours.
2. In a medium bowl, combine strained yogurt, agave, vanilla, and dissolved instant coffee. Freeze mixture in an ice cream machine based on the manufacturer’s instructions. In the final 5 minutes of freezing, add chocolate chips or chunks.
3. For a soft-serve consistency, serve immediately after freezing. For a consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.