Vegan Blueberry Yogurt Ice Cream

Instructions:

1. Prepare the Blueberries:

   • Rinse and thoroughly dry the fresh blueberries.

2. 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.

3. Combine with Yogurt:

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

4. 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.

5. 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!