Blueberry frozen yogurt is a perennial favorite but it’s especially delightful in the middle of a hot summer day. Less rich than ice cream, with a bit of tang that’s more refreshing than biting.
Real blueberry frozen yogurt is creamy, tangy, and full-bodied and contains few ingredients other than pure yogurt and something to sweeten and flavor it naturally. Though the fro-yo business has become a multi-million dollar affair, many products on the market are little more than junk food, loaded with hard-to-pronounce ingredients and unwholesome sweeteners and lacking in probiotic profile (and then you top them with gummy bears).–Leda Scheintaub
DO I HAVE TO USE FULL-FAT YOGURT?
Well, yes. Reduced-fat yogurt is more watery and quite a bit thinner than the full-fat stuff. You’ll find, first and foremost, that your fro-yo is icy rather than creamy. In full-fat yogurt, the extra fat replaces the water—fat freezes very differently. Deliciously differently, in fact. You’ll also find that reduced-fat frozen yogurt will freeze into a solid block very quickly.
Blueberry Frozen Yogurt
- Ice cream maker
- Combine the blueberries, honey, and lemon juice in a medium saucepan. (The exact amount of honey depends on how tart your blueberries and how sweet your sweet tooth.) Place over medium-low heat and cook until the blueberries soften and the syrup that forms starts to thicken, 10 to 20 minutes (if you're using frozen blueberries, it may take a little longer).
- Remove the pan from the heat, stir in the salt, and let cool to room temperature, about 45 minutes.
- Dump the mixture into a blender, add the yogurt, and blend until fully incorporated. Taste and add more honey if needed, keeping in mind that your frozen yogurt will taste less sweet once frozen (cold mutes flavors). Place the blueberry frozen yogurt mixture in a resealable container with a lid, cover, and refrigerate until cold, at least 2 hours and up to 24 hours.
- Process the mixture in an ice cream maker according to manufacturer's instructions. Spoon into an airtight container and freeze for at least 2 hours to allow the texture to firm slightly before serving. (The frozen yogurt is best served within hours of churning but rest assured it will keep in the freezer for up to several days without turning into an impenetrable chunk of purple ice.)
Recipe Testers' Reviews
This brilliant blueberry frozen yogurt is really delicious. Even a few days after churning, the texture is fairly good (it's not a solid frozen block). It feels like a somewhat virtuous dessert...tangy and refreshing. I'll definitely make this again over the summer. I made this with a homemade 2% milk yogurt. It would be better made with full-fat yogurt, as the recipe specified. I strained my yogurt for about 30 minutes prior to blending.
As I was getting everything together, I noticed that I didn't have lemons but had limes, so I made that substitution and found that it still tasted really nice. I used 1/2 cup honey instead of 2/3 cup because I ran out. To me, the finished product was sweet enough. I'll reduce the honey again the next time I make this recipe. I didn't have fresh blueberries so I used frozen, and they took a little longer to cook, as they needed to thaw at the same time.
I loved this simple and healthful blueberry frozen yogurt recipe. It was perfectly sweetened because of the fresh berries and honey. (I actually used 1/2 honey and 1/2 agave syrup because I ran out of honey.) Easy to make, this just takes a bit of planning in terms of cooling time and then freezing time. But it's definitely worth the wait; also nice to know that it's in my freezer for whenever we crave this delicious blueberry frozen yogurt over the next week or so. Fun to make and very, very tasty. I'd like to try the recipe again, maybe with a mix of berries.
Originally published June 11, 2015