Spoon the yogurt into an ice cube tray (or mini muffin pan) and freeze overnight.
Blend the yogurt ice cubes with the frozen blueberries, vanilla, maple syrup (if using) and salt until creamy. You will need to use the tamper. Add a splash of non-dairy milk if needed.
Serve immediately or transfer to a piping bag and pipe swirls into a cup or cone.
