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.
- 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.
Serving: 0.5cup | Calories: 89kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 34mg | Potassium: 137mg | Fiber: 1g | Sugar: 16g | Vitamin A: 39IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg