Making vegan Blueberry Yogurt Ice Cream at home is easy and results in a light and creamy dessert. Vegan Blueberry Yogurt Ice Cream is a blend of the natural sweetness of blueberries and the taste of the plant-based yogurt, which makes it well-balanced. vegan Blueberry Yogurt Ice Cream is also healthier than store-bought ice cream, which frequently contains heavy cream, eggs, and refined sugar. Blend all items that are required, including a few basic ingredients, in a blender. The outcome is fruitful, mellow, and rejuvenating.
STATS:
- Calories: 160 per serving
- Prep time: 10 minutes
- Serving size: ½ cup
- Cook time: 0 minutes
- Cuisine: Vegan, American
- Freezing time taken: 4 hours (including freezing)
- Course: Dessert, Snack
- Diet: Vegan
- Servings: 6
EQUIPMENT:
- Blender or food processor
- Mixing bowl
- Measuring cups and spoons
- Ice cream container with lid
- Ice cream scoop
INGREDIENTS:
- Three cups of blueberries, frozen
- One cup of sliced strawberries, or any other fruit
- Two cups of your preferred type of yogurt (unsweetened coconut, unsweetened almond, strawberry, etc.)
- 1/4 cup agave nectar or maple syrup
- One teaspoon of vanilla cream
- A single tablespoon of juice from one lemon
- A pinch of salt
INGREDIENT NOTES:
Blueberries:
- Frozen blueberries are the best since they give out a creamy texture. One can use fresh blueberries, but one should freeze them to achieve the correct consistency.
Coconut yogurt:
- Gives it creaminess and a slightly tangy flavor. Plain yogurt maintains the level of sugar. Yogurt made of almond, soy, or cashew is also a good match.
Maple syrup:
- A natural syrup sweetener that gives the taste of caramel. Grass-based nectar or date syrup can be replaced.
Vanilla extract:
- Added to sweeten and counterbalance the blueberry taste.
Lemon juice:
- Cools and balances the sugariness. Always use fresh lemon juice..
INSTRUCTIONS:
- Add blueberries, coconut yogurt, maple syrup, vanilla extract, lemon juice, and salt into a blender.
- Blend till smooth and creamy. Scrape down sides if needed.
- Taste the mixture. Add more sweetener if you like it sweeter.
- Put the mixture in a covered container.
- Allow a freeze of 4 hours or until firm.
- To serve soft serve, mix and serve immediately.
- In the case of scooped ice cream, allow the frozen mixture to rest at room temperature for 5 minutes and then scoop.
SERVING SUGGESTIONS:
TOPPINGS:
- Fresh blueberries
- Shredded coconut
- Vegan granola
- Crushed almonds
PAIRINGS:
- Fresh fruit salad
- Vegan brownies
- Cold almond milk
- Hot herbal tea
OCCASIONS:
- Summer dessert
- Family gatherings
- Weekend treat
- After-dinner sweet
TIPS:
- It is always best to use frozen fruit.
- To have fewer ice crystals in the ice cream, stir it every hour during the freezing process to achieve a softer ice cream.
- Do not skip lemon juice. It makes the flavor brighter.
- To make it even more creamy, more coconut yogurt can be added.
- You can add a spoonful of the blueberry jam to give it a swirl effect and freeze it.
STORAGE INFORMATION:
FRIDGE:
- It should not be refrigerated because the mixture will melt easily.
FREEZER:
- Keep in a closed container for no more than 2 weeks. Allow to thaw, then scoop.
FAQs:
Can I use another fruit?
- Strawberries, raspberries, or Mango are also good.
May I make this sugar-free?
- Yes, I would not use maple syrup, but stevia or monk fruit sweetener.
Do I need an ice cream maker?
- No, a blender is enough. An ice cream maker may be used to enhance texture, although it is not necessary.
Can I use flavored yogurt?
- Yes, but unsweetened yogurt is plain and thus provides greater control of sweetness.
Nutritional information (per serving):
Calories: 160
Carbs: 29 g
Protein: 3 g
Fat: 4 g
Fiber: 4 g
Sugar: 18 g
Calcium: 40 mg
Iron: 0.7 mg
Sodium: 40 mg
Potassium: 200 mg
Serving size: ½ cup
Servings: 6
