Blackberry Frozen Yogurt

Photography Credit: Elise Bauer

I’ve been on a frozen yogurt kick lately. Not only because it’s so darn easy, but also because the tanginess of the yogurt seems to just give any flavor you pair it with a big boost.

It’s still high season around here for blackberries, which churn up beautifully in frozen yogurt, with a little lemon zest, cardamom, and cinnamon.

You can skip the spices if you want, but they do add a lovely touch to the berries. These also make terrific popsicles.

Blackberry Frozen Yogurt Recipe

  • Yield: Makes a little more than a quart

The berries release a lot of water when cooked, which is why I add cream to the mix. The additional fat helps keep the frozen yogurt from getting too icy. The brandy will help the frozen yogurt from getting too icy too, but you can leave it out if you want.


  • 3-4 cups blackberries or boysenberries (fresh or frozen)
  • 1 teaspoon lemon zest
  • 1 cup sugar
  • 2 cardamom pods, crushed
  • 1/4 teaspoon cinnamon
  • 2 cups whole milk yogurt
  • 2 Tbsp heavy whipping cream
  • 2 Tbsp brandy (optional)


1 Simmer blackberries, sugar, zest, spices: Place blackberries, lemon zest, cardamom, cinnamon, and sugar in a saucepan. Bring to a simmer, stirring to help break up the berries and release their juice. Simmer for 10 minutes, then remove from heat to cool for 15 minutes.

2 Push berry mixture through sieve: Place a sieve over a bowl. Push the berries through the sieve to capture the concentrated syrup below. Use the back of a spoon or a rubber spatula to help press the berries against the side of the sieve. Discard the berries in the sieve, save the syrup.

3 Stir in yogurt and cream, then chill: Stir the yogurt and cream into the berry syrup. Cover with plastic wrap and chill for several hours.

4 Add brandy, process in ice cream maker: Right before processing in your ice cream maker, add the brandy if using. Process in your ice cream maker according to the maker's instructions. Then either eat while still rather soft, or scoop into a container and freeze for several hours until firm.

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Blackberry Frozen Yogurt

Showing 4 of 14 Comments

  • Petra

    2 cups of yogurt and 1 cup sugar?? That’s crazy :(

  • kathryn

    for anybody who might be wondering “do i have to strain it?”, the answer is “no, if you don’t mind the seeds.” i wanted the full berry experience, so instead of straining the cooled berries, i removed the cardamom pods and cinnamon stick (which i used instead of powdered), and reduced it to a rough puree with a stick blender. great results, with berry chunks and some seeds like you’d get in a pie. thanks for the great recipe, elise!

  • Ruth Locke

    I picked the berries and made the yogurt from scratch and this is just wonderful!!! Taste like sorbet. I may have added a little extra berries. Thanks so much. I just got some blueberries at the store and have a new batch of yogurt on the stove I am hoping I will love that as well. Ruth

  • Amy

    If you are making popsicles, can you skip the ice cream machine step and just put the yogurt/syrup mixture into the popsicle molds? My kids would love this but I don’t have an ice cream maker and don’t necessarily want all the steps described in David Lebovitz’s page.

    Yes, you would just put the mixture into popsicle molds. You would not churn it for popsicles. ~Elise

  • Irina

    This looks fabulous, I’m dying to try it. One question, when you say plain yogurt do you mean unsweetened?

    That is correct. ~Elise

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