Blueberry Yogurt Ice Cream (eggless Version) By: Special Writer for Blueberry Food
1.
raw material.
2.
Pour the whipped cream into the egg beater and add the raw honey
3.
Whisk with a manual whisk until the whipped cream is whipped, the lines will not disappear obviously
4.
Add fresh blueberries, blueberry jam and yogurt
5.
Stir evenly, cover with plastic wrap and store in the freezer, take it out when the edges are frozen, and stir with a spoon
6.
Then cover with plastic wrap, continue to store in the freezer, wait until almost all is frozen, take it out again
7.
Put it into an ice cream container, close the lid, and freeze overnight
8.
Take it out when you want to eat it, cut it into pieces, or dig it with a spoon. It’s delicious.