How to make:
Blueberry Vegan Frozen Yogurt
Cool off with a scoop of this refreshing Blueberry Vegan Frozen Yogurt! It’s the perfect fruity dessert, plus you could even enjoy it for breakfast. Yum!
Prep Time:
2 hours
Total Time:
2 hours
Author:
Yield:
6 1x
Ingredients
- 1 15-ounce can full-fat coconut milk, refrigerated overnight
- 3 containers Silk Plain Almond Dairy-Free Yogurt Alternative (about 1 3/4 cups)
- 1 1/2 cups blueberries, frozen
- 2 teaspoons vanilla extract
Instructions
- Scoop out the solid white coconut cream from the top of the coconut milk can; place in a blender or food processor. Reserve the white liquid for smoothies or other recipes.
- To the blender or food processor, add yogurt, blueberries, and vanilla. Blend until completely smooth.
- Pour mixture into a loaf pan; freeze until the top is solid, about 1 hour.
- Scoop out the mixture and place back into the blender or food processor; blend until smooth again.
- Pour back into the loaf pan; freeze until firm, about 1 hour.
- Before serving, remove from the freezer for 5 minutes. Then scoop and enjoy!
Find it online: https://www.emilieeats.com/blueberry-vegan-frozen-yogurt/