Blueberry Frozen Yogurt | Just One Cookbook

Blueberry Frozen Yogurt

Course: Dessert
Cuisine: Japanese
Keyword: blueberry, homemade ice cream
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 8 hours 20 minutes
Servings: 1 Quart
Author: Nami
The blueberry frozen yogurt came out really delicious and refreshing by using fresh blueberries.  If your blueberries are not as sweet, then consider adding a little more sugar or honey before churning.
Print

Ingredients

  • 3 cups fresh blueberries
  • ¾ cup sugar
  • 2 Tbsp lemon juice
  • ¼ tsp kosher/sea salt (use half for table salt)
  • cups whole plain yogurt
  • ½ cup whole milk

Instructions

  1. Combine the blueberries, sugar, lemon juice, and salt in a medium saucepan.
    Blueberry Frozen Yogurt 1
  2. Heat on medium heat and stir until all of the sugar is completely dissolved.
    Blueberry Frozen Yogurt 2
  3. Then use a potato masher to mash the blueberries. You can use a food processor for this process if you like fine texture, but I love to have some texture so I use this method.
    Blueberry Frozen Yogurt 3
  4. When you are done, remove from heat and let cool for 20 minutes.
    Blueberry Frozen Yogurt 4
  5. Stir in the yogurt and milk until completely incorporated.
    Blueberry Frozen Yogurt 5
  6. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
    Blueberry Frozen Yogurt 6
  7. Process the mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Transfer the frozen yogurt to an airtight container and freeze it for several hours before serving.
    Blueberry Frozen Yogurt 7
  8. If you do not have an ice cream maker, then transfer the mixture to a container and put it in a freezer. Stir every few hours (3-4 times) to break up the ice crystals until it’s completely frozen.

Recipe Notes

Equipment you will need:

If you don't have an ice cream maker, check out here.

Adapted from Simply Recipes.

 

All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.