Blackberry Frozen Yogurt

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.

  • Yield: Makes a little more than a quart


  • 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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  • Petra

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

    • Elise Bauer

      It’s frozen yogurt, like ice cream. It’s supposed to be sweet. And yogurt starts out tart, like lemon juice, so you have to add sugar to it (think lemonade – tart lemons plus sugar) if you want it sweet. Now you could just freeze yogurt without any sugar, but then you would have a different result. And if you like it that way, great!

  • 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

  • citygirl

    I only have dried, already ground cardamom, can you tell me how much to use? Love, love your site!

    Oh, maybe just 1/4 teaspoon. Or more to taste. ~Elise

  • Freja

    Thanks for yet an amazing recipe! I tried it with raspberries and vanilla in stead of cardamom since the blackberries here are still ripening.

  • jo0ls

    Aha, I made blackberry frozen yoghurt a few days ago. Though I call it bramble frozen yoghurt. One friend commented that it was the nicest ice cream they had ever tasted (being slightly better than some pistachio they had once in Italy)!

    I picked a bucket full of brambles, which I then brought to the boil with a little water. I sieved them, and put a little more water in with the leftover pulp. That lot was passed through a muslin bag, to get the most from the fruit. In total there was about 10 pints of bramble liquid, which I reduced to about 5 pints over a period of several hours. I added sugar (900g) to get a final thick syrup. This can be mixed 50/50 with yoghurt and placed into an ice cream maker.

    Mine is incredibly rich – a very dark purple colour. I also made some ice-cream with the syrup – using a custard technique – but it’s not as good IMHO. The yoghurt really brings out the flavour.

    I’m going to pick some more before they are all gone, make more syrup and freeze that. My freezer is a bit full atm.

    Love your recipes…

  • Liane

    Aw, what if I don’t have an ice cream maker? I have blackberry bushes waiting outside!

    See David Lebovitz’ How to make ice cream without a machine. ~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.

  • 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

  • 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

  • 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