Vegan Blueberry Yogurt Ice Cream
A creamy, dairy-free delight bursting with fruity flavor and probiotic goodness — the ultimate guilt-free summer treat.
If you thought going vegan meant saying goodbye to creamy, dreamy ice cream, think again. This Vegan Blueberry Yogurt Ice Cream delivers all the richness and tang of traditional frozen yogurt — but without any dairy, refined sugars, or artificial ingredients.
Made with just a handful of wholesome, plant-based ingredients, this frozen treat is as nourishing as it is indulgent. The natural sweetness of blueberries blends beautifully with the subtle tang of vegan yogurt, creating a refreshing dessert that’s perfect for warm days (or anytime the craving hits).
🫐 Why You’ll Love This Recipe
100% dairy-free, gluten-free, and refined sugar-free
Packed with antioxidants from fresh or frozen blueberries
Includes probiotics for gut-friendly goodness
Creamy, scoopable texture without the heaviness of cream
Easy to make with or without an ice cream maker
🛒 Ingredients You’ll Need
2 cups fresh or frozen blueberries
2 tablespoons maple syrup or agave nectar (adjust to taste)
1 teaspoon lemon juice (optional, for brightness)
1½ cups unsweetened vegan yogurt (coconut, almond, or soy-based)
½ cup full-fat coconut milk (for extra creaminess)
1 teaspoon pure vanilla extract
Pinch of sea salt
👩🍳 How to Make Vegan Blueberry Yogurt Ice Cream
1. Prepare the Blueberry Compote
In a small saucepan over medium heat, combine blueberries, lemon juice, and maple syrup.
Cook for 5–7 minutes until the berries break down and become syrupy.
Let cool completely.
2. Blend the Base
In a blender or food processor, combine the blueberry compote with vegan yogurt, coconut milk, vanilla, and salt.
Blend until smooth and creamy. Taste and adjust sweetness if needed.
3. Chill the Mixture
Pour into a container and refrigerate for at least 1–2 hours to chill before freezing.
4. Freeze the Ice Cream
With Ice Cream Maker:
Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20–30 minutes).
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