Blueberry and Lemon Zest Vegan Ice Cream
| 1 min read
2 cups oat milk
1⁄4 cup sugar
1⁄3 cup cashew butter
1⁄2 cup blueberries, cut in half
1 lemon, zested
In a high-speed blender, combine oat milk, cashew butter and sugar.
Place contents in a gallon-sized zip bag and place in the freezer laying flat. Allow to freeze for 4 hours or overnight.
Take bag out of the freezer and allow to soften at room temperature for 15 minutes. Place bag contents in blender, blend to smooth using the tamper if needed, then stir in blueberries and lemon zest.
Place in a freezer-safe container, let soften and scoop to serve. This will keep up to a month in the freezer.