Transfer to a lidded container and freeze for 1–2 hours for a firmer texture.
Without Ice Cream Maker:
Pour into a freezer-safe container and freeze, stirring every 30–45 minutes for 2–3 hours to break up ice crystals and create a smooth texture.
🍨 Serving Suggestions
Scoop into bowls or cones for a classic treat
Serve with a drizzle of berry compote or vegan whipped cream
Pair with a warm vegan blueberry muffin
Top with granola, fresh mint, or a sprinkle of lemon zest
🌿 Tips & Variations
Use strawberries, raspberries, or peaches instead of blueberries for variety
For a sweeter ice cream, add a ripe banana to the blender
Want a swirl effect? Reserve some of the compote and stir it into the mixture after churning
Store in the freezer for up to 1 week — just let it soften at room temp before scooping
💜 Final Thoughts
This Vegan Blueberry Yogurt Ice Cream proves that plant-based desserts can be just as rich, creamy, and satisfying as the originals. With every bite, you get a balance of fruity brightness, velvety texture, and a touch of natural sweetness — all while keeping things light and wholesome.
Whether you’re vegan, dairy-sensitive, or just looking to eat cleaner, this ice cream is a frozen treat you’ll come back to all season long. Because let’s face it: life’s too short to skip dessert.
ADVERTISEMENT
