Happy first day of July! July is always a busy month for me. Not only do I celebrate 4 family birthdays in less than 2 weeks, we celebrate our Nation’s birthday, and its also National Blueberry Month and National Ice Cream Month! What better way to kick off July than to bring you a combination of two key ingredients that we celebrate in the month of July in one recipe!
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.
In honor of National Ice Cream month I’ll be posting at least 1-2 ice cream recipes a week. I’ll also be giving away some cool ice cream swag and you’ll have a chance to share a frozen treat recipe during my 2 week long ice cream social link party! Make sure you stay tuned throughout the month of July so you can participate in all the fun festivities!
Did you know that Driscoll’s is giving away $100 in Berry Coupons (weekly), and a pair of Schwinn Bikes as a grand prize. Make sure you enter to win the Summer Powered by Berries Sweepstakes for a chance to win!
- 2 cup Blueberry Yogurt
- 2 cups fresh Blueberries
- 1 tbsp white sugar
- 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. *I use a KitchenAid Ice Cream attachment and I churn on speed 1 for 20 minutes.
- Freeze in an airtight freezer friendly container for 2-4 hours. Enjoy.
Disclaimer: I received coupons to purchase my berries; however, I was not compensated to write this post. I use Driscoll’s berries all the time in my kitchen and simply love the product. All opinions are always my own.