Chef:  Vicki Brett-Gach
Makes: 6 servings
Prep Time: 50 minutes

 

 

 

 

 

Ingredients

  • ¼ c fresh lemon juice (about 2 lemons)
  • ¼ c water
  • 1 c fresh pineapple, chopped
  • ¼ t lemon zest
  • ¼ c fresh blueberries, rinsed and completely dried

Directions

  1. Add fresh juice, water, pineapple, and lemon zest to a high-speed blender. Process until smooth.
  2. Carefully pour mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions.
  3. Add fresh berries during the last 10 minutes. Enjoy immediately, or harden further in freezer for an hour or more.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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