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.

Ingredients

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

  1. 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).
  2. Then, add the frozen blueberries and mix carefully again, without breaking them up.
  3. Put the mixture in the freezer for 1 hour until the dough is solid (time may vary depending on the freezer).
    Homemade vegan yogurt ice-cream, step by step.

    Homemade vegan yogurt ice cream, step by step.< /p>

  4. Remove from the mold…And ready to eat!
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