Homemade Blueberry & Greek Yogurt Ice Cream

• total tid: 4 hours 5 minutes

Ingredienser

1 cup frozen blueberries

1/2 cup Greek yogurt (plain or vanilla)

1–2 tbsp honey (adjust for sweetness)

1/3 cup milk (dairy or plant-based)

1 tbsp chia seeds

Toppings: Fresh blueberries, chopped nuts (almonds or walnuts), and a sprig of mint

Vejledning

Blend: Place the frozen blueberries, Greek yogurt, honey, milk, and chia seeds into a high-speed blender. Blend on high until the mixture is completely smooth and reaches a thick, creamy consistency.

Freeze: Pour the blended mixture into an airtight container or an empty ice cream box. Smooth the top with a spoon, seal the lid tightly, and place it in the freezer for at least 4 hours to firm up.

Scoop & Serve: Once frozen, remove the container from the freezer. Use an ice cream scoop to serve 2–3 generous scoops into a bowl.

Garnish: Top your ice cream with a handful of fresh blueberries and chopped nuts for a satisfying crunch.

Pro Tip: If the ice cream is too firm right out of the freezer, let it sit on the counter for 5 minutes before scooping for the perfect texture!