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.
Serve:
Once the ice cream is ready, you can serve it immediately for a soft-serve texture or transfer it to an airtight container and freeze for a firmer ice cream.

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