Vegan Blueberry Yogurt Ice Cream
Ingredients:
2 cups coconut yogurt (or any plant-based yogurt with a neutral flavor)
1 cup fresh blueberries
1/2 cup powdered erythritol or your preferred vegan-friendly sweetener (adjust to taste)
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest (optional, for added flavor)
A pinch of salt
1/4 cup coconut cream (optional, for extra creaminess).
Instructions:
Prepare Blueberries:
Start by washing and drying the fresh blueberries.
Make Blueberry Puree:
In a blender or food processor, combine the fresh blueberries, powdered erythritol, pure vanilla extract, lemon zest (if using), and a pinch of salt.
Blend until the mixture becomes a smooth blueberry puree. Taste and adjust the sweetness if needed by adding more sweetener.
Mix with Yogurt:
In a mixing bowl, combine the coconut yogurt and coconut cream (if using) with the blueberry puree. Mix well until fully incorporated. The addition of coconut cream will give a richer, creamier texture.
If you have an ice cream maker:
Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
If you don’t have an ice cream maker:
Pour the mixture into a freezer-safe container.
Cover the container and place it in the freezer.
Every 30 minutes, remove the container and stir the mixture with a fork to break up any ice crystals. Repeat this process for about 2-3 hours, or until the ice cream reaches the desired consistency.
