Blueberry Frozen Yogurt

Happy National Ice Cream Day! What better way to celebrate than with a vibrant swirl of Blueberry Frozen Yogurt? Bursting with juicy berries and creamy goodness, this frozen favorite combines the best of summer flavors in every spoonful.

It’s not just National Ice Cream Day—it’s National Ice Cream Month! So naturally, I had to bring you a frozen dessert to celebrate. Enter: Blueberry Frozen Yogurt. I know, I know—it’s not technically ice cream, but it’s just as scoop-worthy. Ever since I got an ice cream maker, I’ve been making frozen treats at home, and honestly, there’s no turning back. It’s simple, delicious, and way better than anything you’ll find in the freezer aisle. Call me a frozen dessert snob, but I’m okay with that!

The blueberry sauce used in this recipe is similar to the Easy Strawberry Sauce, only with blueberries instead. The result is a thick, glossy sauce bursting with juicy, sweet-tart flavor. With just blueberries and a hint of sugar, it comes together quickly. This Blueberry Sauce is perfect for drizzling over pancakes, yogurt, or oatmeal, or for adding to yogurt to make this Frozen Blueberry Yogurt!

Added Sugar

Earlier this week, Coca-Cola announced they’ll be switching from high fructose corn syrup to cane sugar in some of their products—but don’t be fooled into thinking it’s a healthier move. While it may sound more natural, cane sugar and high-fructose corn syrup are both added sugars that have a similar impact on the body. Cane sugar, also known as sucrose, is derived from sugar cane or sugar beets and is a 50/50 blend of glucose and fructose. High-fructose corn syrup is made from corn starch and typically contains 55% fructose and 45% glucose. Similar in structure and metabolized in the same way in your body. Sugar is sugar.

So, whether it’s cane sugar or high-fructose corn syrup (maple syrup or honey), pay attention to your sources of added sugar and the amount of added sugar you’re consuming. The American Heart Association recommends no more than 25 grams/day for women and children and no more than 36 grams/day for men. Whether you choose cane sugar or high-fructose corn syrup isn’t the critical discussion here. What is important? Reducing the total amount of added sugar consumed to improve our long-term health. Added sugar (regardless of the source) contributes empty calories with no significant nutrients. Added sugar can lead to increased risk of weight gain, type 2 diabetes, fatty liver, and heart disease when consumed in excess, and also can displace more nutrient-dense foods in the diet. Now, back to the frozen blueberry yogurt.

Ingredients: Blueberry Frozen Yogurt

• Blueberries: Fresh or frozen work here. Use what you have on hand, and hopefully, if they’re in season, they’re as sweet as sweet can be! Other berries could be used here as well!
• Sugar: If I’m using fresh berries that are as sweet as can be, no sugar is needed. If the berries aren’t the sweetest (taste them to see), start with just one tablespoon of sugar and add more as needed. Some recipes use upwards of 1 cup of sugar (16 tablespoons in a cup). My recommendation is to start with as little as one tablespoon. Taste and add more as needed. If you add it all at once, you won’t be able to take it away, but you can always add more if needed.
• Greek Yogurt: Since this recipe does not contain heavy cream, a full-fat yogurt is recommended. This is a dessert and will therefore contain some saturated fat. Fat provides flavor, and in this case, while I’ve reduced the amount of added sugar, it does contain saturated fat. Ironically, it has more protein than ice cream since it’s made with Greek yogurt. Perhaps I should call it ‘protein’ frozen yogurt, and it will likely rise in the search engine rankings.

How To Make Frozen Blueberry Yogurt

1. Add the blueberries and sugar to a saucepan. Bring the mixture to a simmer over medium heat. Reduce the heat to a gentle simmer, stirring occasionally, for 10 minutes.
2. Strain: optional step. For a smooth consistency, strain the mixture through a fine mesh strainer into a bowl. Mash the blueberries with the back of a large spoon to extract as much liquid as possible, then discard the blueberries. Alternatively, use an immersion blender to puree the blueberries until they’re completely pureed.
3. Refrigerate the blueberry mixture until it is completely chilled. To speed up this process, place the blueberry mixture in the freezer. (Keep an eye on the mixture so that it doesn’t freeze, and occasionally give it a stir.)
4. Mix the chilled blueberry mixture with the Greek yogurt, then freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
5. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.

Notes

• Tip: Don’t forget to freeze your ice cream maker’s bowl—ideally for at least 12 hours before churning. Most models use a double-walled, liquid-filled container, and that liquid needs to be completely frozen solid to chill and churn your ice cream properly. Pop it in the freezer the night before so it’s ready when you are!
• Popsicles: To make popsicles, pour the yogurt mixture into popsicle molds, insert the sticks, and freeze for 6-8 hours.
• Ninja Creami: This also worked in the Ninja Creami! Pour the mixture into the Ninja Creami pint container. Freeze flat (not at an angle) for 24 hours. Remove the pint from the freezer and assemble the bowl into the machine. Select LITE ICE CREAM. If the mixture looks crumbly, add it back to the machine, press the re-spin button, and process a little more. Remove from the pint container and serve right away!

Ice Cream Recipes

• Butterfly Pea Flower Ice Cream
• Mango Gelato
• Vanilla Ice Cream

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