Rinse the lemon in hot water and dab dry, finely grate the zest and squeeze out the juice. Mix the yogurt with one third of the powdered sugar, lemon zest and juice until creamy. Add the minced mint and beat briefly with a hand mixer until creamy.
Place the frozen blueberries with the remaining powdered sugar in a narrow, tall container and add enough milk to just cover the berries. Allow to thaw for one minute, then finely crush with a hand mixer.
Divide the blueberry ice cream evenly into glasses and arrange the lemon yogurt foam on top. Garnish with fresh blueberries if desired and dust with powdered sugar.
Tip: Strawberries, blackberries or raspberries can also be used instead of blueberries. The ice cream also tastes great with currants, the only disadvantage are the seeds!
Tip: Use creamy natural yogurt for an even finer result!