with Verjus fruity mils

Recipe by @longcovidkitchen

Blueberry-coconut ice cream confectionery

with Verjus pure fruity-mild
low histamine – vegan – gluten-free
Servings 4 Persons


  • 1 Mixer


  • 200 g Frozen blueberries
  • 200 g Coconut yogurt
  • 1 TSp Coconut oil
  • 2 TblSp Verjus fruity-mild
  • 20 g Birch sugar (or other sweetener)
  • 1/2 plp Vanilla pod


  • Remove the blueberries from the freezer and leave to defrost briefly at room temperature.
  • In the meantime, place the coconut yoghurt in a blender with the sugar, coconut oil, verjus and vanilla pulp.
  • Add the blueberries to the yogurt mixture and blend again vigorously.
  • Pour the finished mixture into confectionery molds or alternatively into egg cube trays and freeze for 3-4 hours until firm.
  • Allow to thaw briefly before enjoying.

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