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.