Blackberry Frozen Yogurt

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Creamy blackberry frozen yogurt with fresh or frozen blackberries, yogurt, lemon zest, cardamon, and cinnamon.

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 :(

  • Katie

    Thanks! I made your blueberry frozen yogurt a few weeks ago, and we loved it, so I can’t wait to make this one!

    One question: Will the brandy help stop the ice crystals that sometimes appear on homemade ice cream/yogurt?

    Yes, but the best thing to do is to eat up the frozen yogurt / ice cream within a day or two. Brandy will help reduce iciness, but over time, the ice cream will still get icy. ~Elise

  • Heidi

    Can dried cardamom be used if fresh pods are unavailable? If so, how much would you use?

    The cardamom pods I use are dry. ~Elise

  • newlywed

    Do you think this would work equally well with blueberries or strawberries? Cannot get husband to eat blackberries, and while I like blackberries, would rather replace berries than husband.

    I love the recipe for strawberry frozen yogurt we have on the site. ~Elise

  • Angela Faulkinbury

    Just a quick quesiton I was hoping someone could answer. I am diabetic and would love to try this with a sugar substitute. Has anyone tried it? Many times you need the carmalization from the sugar for things to set up and the artifical just wont cut it.

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