Hi Hi! Today we inaugurate the heat and summer with this recipe: Ice cream with vegetable yogurt and blueberries, super easy suitable for clumsy people. As a base I use the vegan almond yogurt from the Biogurt brand, which is suitable for those allergic to soy, since as I told you, it is almond-based, without soy.
In any case, if you are allergic to nuts, you also have vegetable coconut yogurt from the Biogurt. brand.
400 ml of vegetable almond yogurt
5 tablespoons of coconut oil
4 tablespoons vanilla tureens
1 tbsp agave syrup or your favorite sweetener
2 or 3 handfuls of frozen blueberries (I used small ones, if you use large ones, you can chop them)< /p>
Step by step
- In a bowl, mix the 400 ml of vegetable almond yogurt, 5 tablespoons of coconut oil, 4 tablespoons of vanilla and 1 tablespoon of agave syrup (or whatever sweetener you are going to use).
- Then, add the frozen blueberries and mix carefully again, without breaking them up.
- Put the mixture in the freezer for 1 hour until the dough is solid (time may vary depending on the freezer).
- Remove from the mold…And ready to eat!