Creamy-Dreamy Blueberry Frozen Yogurt Recipe
Make a Blueberry Frozen Yogurt Recipe for a tangy, creamy vegan delight that’s sure to be the highlight of your summer treats.
Blueberry Frozen Yogurt Recipe
Cool off with the easy, delicious Blueberry Frozen Yogurt Recipe, a perfect mix of berry sweetness and creamy goodness. A fuss-free creation using just a blender and five ingredients, this vegan delight is speckled with sweet vanilla tones and can be optionally swirled to heighten the yum factor, promise to please your palate on those scorching summer days.
Ingredients
- 1 1/2 cup (360g) unsweetened plain non-dairy yogurt*
- 1 cup (140g) frozen blueberries
- 2 tbsp maple syrup (optional)
- 1 tsp vanilla extract
- pinch of salt
- Non-dairy milk to blend (if needed)
Instructions
- Spoon the yogurt into an ice cube tray (or mini muffin pan) and freeze overnight.
- Blend the yogurt ice cubes with the frozen blueberries, vanilla, maple syrup (if using) and salt until creamy. You will need to use the tamper. Add a splash of non-dairy milk if needed.
- Serve immediately or transfer to a piping bag and pipe swirls into a cup or cone.
- Enjoy!
Serving Suggestions
- Granola
- Fresh Fruit Salad
- Vegan Whipped Cream
Tips and Tricks
- Use a high-fat coconut milk-based yogurt for creaminess, and freeze it in an ice cube tray or mini muffin pan overnight.
- If your blender struggles with the frozen cubes, you may need to add a splash of non-dairy milk. However, try to avoid adding liquid to keep the froyo from turning into a smoothie.
- Add maple syrup if you prefer less tang from the frozen yogurt.
- If you don’t have an ice cube tray, a mini muffin pan can work as a substitute.
