My easy recipe for Blueberry Frozen Yogurt requires just three ingredients an a ice cream maker to make the most flavorful and delicious frozen yogurt dessert.
I don’t know about you but I love to cool off during the summer months with an ice cold frozen treat. My Blueberry Frozen Yogurt recipe is relatively easy to make and satisfies both the sweet tooth and helping to cool me down.
Table of contents
I love making ice creams, frozen yogurts, sherbets, and sorbets in the summer months. Driscoll’s reached out to me last month and asked me to do a blog post on blueberries in honor of National Blueberry Month. The first thing that came to mind was a blueberry frozen treat. I was yearning for something sweet and didn’t want to chow down on something full of calories.
I made this at 9:00 at night and my husband was not happy that I was back in the kitchen so late at night. After it was done I portioned myself a small scoop and asked my husband if he wanted any? Of course, his answer was no, that was until he saw mine and had a bite. I blinked and my small portion was gone! Without him telling me he liked it–he showed me instead.
I opted to make a frozen yogurt instead of a full-fat ice cream. This is super easy to make utilizing only 3 ingredients, and in my opinion taste better than any store bought frozen yogurt out on the market! Look at the gorgeous deep purple this blueberry frozen yogurt gives off. I like to add a hand-full of berries to my frozen yogurt to bring out the blubbery flavor.
Ingredients
- Yogurt – I like to use blueberry yogurt if you can find it in a large tub. If not, vanilla yogurt works, too.
- Blueberries – I like to use fresh blueberries, but if fresh blueberries are not in season you can use frozen and thaw them.
- Sugar – The granulated sugar is used to help break down the blueberries.
How to make frozen yogurt
- In a food processor puree 2 cups of fresh blueberries with 1 tablespoon white sugar.
- In a large bowl mix the blueberry puree with the blueberry yogurt.
- Churn in your ice cream maker according to your manufactures directions.*
- Freeze in an airtight freezer friendly container for 2-4 hours. Enjoy.
FAQS
Yes, you can use frozen blueberries to make your frozen yogurt. If you go with the churn recipe as listed below you’ll need to thaw the blueberries.
Yes, you can use whatever yogurt you prefer. Greek Yogurt is tangier so it might producer a tangier then creamy and sweet yogurt. If you can’t find blueberry yogurt you can use vanilla yogurt instead.
2 pints of frozen yogurt typically yields 8 half cup servings.
There are 2 cups in one pint.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this blueberry frozen yogurt recipe.
- Ice Cream Maker – I use a KitchenAid Ice Cream attachment. I churn on speed 1 for 20 minutes.
- Storage – Freeze and store in an airtight container for up to 2 weeks.
- Yield – This recipe yields 2 pints.
- Nutrition – Nutrition information is a rough estimate. Calculations based on a half cup serving.
Blueberry Recipes
Love blueberries? Here are a few more of my favorite blueberry recipes.
Still craving something sweet? Try these other dessert recipes.
- Double {Chocolate Chip} Cookie Dough Ice Cream
- 4th of July Marshmallow Pops
- Mini Snickers Ice Cream Cakes
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Blueberry Frozen Yogurt
Equipment
- Food Processor
- KitchenAid Ice Cream Attachment
Ingredients
- 2 cups Fresh Blueberries
- 1 tablespoon White Granulated Sugar
- 2 cup Blueberry Yogurt
Instructions
- In a food processor puree 2 cups of fresh blueberries with 1 tablespoon white sugar.
- In a large bowl mix the blueberry puree with the blueberry yogurt.
- Churn in your ice cream maker according to your manufactures directions.*
- Freeze in an airtight freezer friendly container for 2-4 hours. Enjoy.
Notes
- Ice Cream Maker – I use a KitchenAid Ice Cream attachment. I churn on speed 1 for 20 minutes.
- Storage – Freeze and store in an airtight container for up to 2 weeks.
- Yield – This recipe yields 2 pints.
- Nutrition – Nutrition information is a rough estimate. Calculations based on a half cup serving.
Nutrition
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Jessica@AKitchenAddiction
How easy is this?! I am going to have to make me some homemade blueberry frozen yogurt! 🙂