Desserts

Blueberry–Lemon Vegan Frozen Yogurt

Prep 5 mins
Total 24 hours

Easy
Serves 4

NOTE: Oat cream can be swapped for your favourite plant-based whippable cream.

NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more.

Compatible with

Cooking mode

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125g fresh blueberries
60g caster sugar
180g plain, unsweetened Greek-style plant-based yogurt
125ml whippable oat cream
1 tablespoon light agave syrup
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
Pinch of salt

Utensils

Step 1

Gently mash blueberries and caster sugar together in a medium bowl with a fork.
Step 2

Add remaining ingredients and mix until fully combined and sugar is dissolved.
Step 3

Transfer mixture to the empty tub. Place lid on tub and freeze for at least 24 hours.
Step 4

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5

Select ICE CREAM.
Step 6

Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.