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### 🍦 How to Make Vegan Blueberry Yogurt Ice Cream:
1. **Blend everything** together in a high-speed blender until completely smooth.
2. **Taste and adjust** sweetness or add more yogurt for creaminess.
3. Pour into a freezer-safe container and **freeze for 4–6 hours**, stirring every hour or so for best texture. (Or churn in an ice cream maker if you have one.)
4. Let sit at room temperature for a few minutes before scooping.
5. Serve topped with fresh berries, granola, or a drizzle of almond butter for extra flair!
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### ✅ Tips & Variations:
* **No-churn option**: Blend and pour into popsicle molds for easy frozen yogurt pops.
* For a **creamier texture**, add 1–2 tablespoons of coconut cream.
* Mix in extras like **chia seeds, dark chocolate chips, or crushed nuts** before freezing.
* Use **strawberries, raspberries, or mango** in place of blueberries for new flavors.
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### A Summer Staple You’ll Crave All Year
This **Vegan Blueberry Yogurt Ice Cream** is a treat you can feel good about — cool, creamy, naturally sweet, and loaded with antioxidant-rich fruit. Whether you’re dairy-free, vegan, or just looking to try something new, this is the kind of dessert that satisfies without weighing you down.
It’s plant-based ice cream at its finest — and the perfect excuse to scoop up seconds.
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Would you like a printable recipe card or ideas for turning it into an ice cream sandwich or parfait?
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