Roasted blueberry frozen yogurt. Believe it. Because roasting intensifies the blueberry flavor and gives you a use for those lackluster, out-of-season berries that you couldn’t resist buying at the store.
This blueberry frozen yogurt lacks nothing in terms of creamy decadence despite the fact that it’s made with healthy ingredients. The blueberries are (surprise!) roasted to intensify their flavor before being blended with tangy Greek yogurt and just the right amount of honey. What results is spectacularly balanced in terms of tart and sweet. And if you’ve never made frozen yogurt, rest assured, its incomparably easier to make than ice cream with no custard to make and no impatiently waiting for it to cool before churning. Although this froyo can easily hold its own as dessert, we’re just as happy to scoop it up for breakfast.–Angie Zoobkoff
Roasted Blueberry Frozen Yogurt Recipe
- Quick Glance
- 15 M
- 1 H
- Makes about 4 cups
- 1 cup (5 ounces or 150 g) blueberries
- 3 tablespoons (36 g) demerara or turbinado sugar
- 2 1/2 cups (21 fluid ounces or 625 ml) plain Greek yogurt (you want to use full-fat yogurt, not low-fat, trust us)
- 4 tablespoons (88 g) honey or agave syrup
- 2 to 3 tablespoons (30 to 45 ml) lemon juice
- 1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- 2. Scatter the blueberries over the baking sheet and sprinkle with the sugar. Roast until most of the blueberries have burst, 10 to 13 minutes. Remove from the oven and let the roasted blueberries cool on the baking sheet. If there’s any sugar that hasn’t yet dissolved, give everything a good stir before you walk away to let it cool.
- 3. In a bowl, stir together the cooled blueberries and sugar, yogurt, honey or agave syrup, and lemon juice. If you prefer a smoother consistency, use an immersion blender and beat everything into smooth submission.
- 4. Scrape the blueberry yogurt mixture into an ice cream maker and process according to the manufacturer’s directions. Serve the blueberry frozen yogurt immediately or transfer it to a resealable container, cover, and freeze for no more than a few hours. (When the roasted blueberry frozen yogurt first comes out of the ice cream maker, it will a consistency much like soft serve ice cream. If a firmer consistency is desired, freeze it for a few hours. If the frozen yogurt is left in the freezer for longer than that, it tends to turn into a solid purple chunk of ice.)
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!