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Roasted Blueberry Frozen Yogurt

Several spoons with melted roasted blueberry frozen yogurt on them on a white marble surface.
Roasted blueberry frozen yogurt. Yes, believe it. Blueberries are roasted with sugar in the oven, which intensifies their flavor. The berries are then swirled into lightly sweeetened yogurt and then churned in an ice cream maker.
Izy Hossack

Prep 15 mins
Total 1 hr
Dessert
American
8 servings
105 kcal

Ingredients 

  • 1 cup (5 oz) fresh blueberries
  • 3 tablespoons demerara or turbinado sugar
  • 2 1/2 cups plain Greek yogurt (you want to use full-fat yogurt, not low-fat, trust us)*
  • 4 tablespoons honey or agave syrup
  • 2 to 3 tablespoons lemon juice

Directions 

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  • 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.
  • 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.
  • 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 dump it into 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.)

Notes

*Can you just freeze yogurt to make frozen yogurt?

Sure, you could. Just like you could make lemonade by jamming a straw into a lemon. Close...but not quite. Both of these scenarios are missing a key ingredient—sugar. If you just freeze plain yogurt and berries, you're going to end up with a solid block of gritty dairy as soon as you put it in the freezer. You'll need to add sugar, in order to freeze it into something scoopable. As with sorbet and ice cream, the more sugar you add, the softer it will be.