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Vegan Blueberry Yogurt Ice Cream

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:

  1. Prepare Blueberries:
    • Start by washing and drying the fresh blueberries.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Tips for Enhanced Flavor:

  • Roast the Blueberries: Before blending, roast the blueberries in the oven at 375°F (190°C) for about 15 minutes to intensify their flavor.
  • Add a Swirl: Swirl in some blueberry jam or a ripple of coconut caramel before freezing for added texture and taste.
  • Mix in Add-ins: Consider adding vegan chocolate chips, crushed nuts, or shredded coconut for a delightful crunch.

Nutrition Facts (assuming 1/2 cup per serving, with coconut cream):

  • Calories: 120
  • Total Fat: 8g
  • Saturated Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 20mg
  • Total Carbohydrate: 8g
  • Dietary Fiber: 1g
  • Total Sugars: 3g
  • Protein: 2g

This version aims to balance taste and texture, ensuring a delicious vegan ice cream experience.