Vegan Blueberry Yogurt Ice Cream (Page 2 ) | June 23, 2025

Instructions:

Prepare the Blueberries:

Rinse and thoroughly dry the fresh blueberries.

Make the Blueberry Puree:

In a blender or food processor, combine the blueberries, sweetener, vanilla extract, lemon zest (if using), and salt.

Blend until smooth. Taste and adjust sweetness if needed.

Combine with Yogurt:

In a mixing bowl, whisk together the coconut yogurt, coconut cream (if using), and blueberry puree until fully combined.

Churn or Freeze:

With an Ice Cream Maker:

Pour the mixture into the ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.

Without an Ice Cream Maker:

Transfer the mixture to a freezer-safe container.

Freeze, stirring every 30 minutes with a fork to break up ice crystals, for 2–3 hours or until desired texture is reached.

Serve & Store:

Enjoy immediately for a soft-serve texture, or freeze longer for a firmer ice cream.

Store leftovers in an airtight container in the freezer.

Tip: For a smoother texture, let the ice cream sit at room temperature for 5–10 minutes before scooping. Enjoy!

Next: Old-Fashioned Boston Brown Bread

READ IT!

Share Share Share

Thanks for your SHARES!