Blueberry Frozen Yogurt

Frozen blueberries work great for this recipe.

  • Prep time: 20 minutes
  • Chilling and Churning time: 3 hours, 30 minutes
  • Yield: Make about 1 quart


  • 3 cups fresh or frozen blueberries (about 1 lb)
  • 3 Tbsp lemon juice
  • 3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)
  • 1/2 cup whole milk


1 Cook blueberries with lemon juice, sugar, salt, cinnamon: Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved.

While the mixture is heating, use a potato masher to mash up the blueberries.

blueberry-frozen-yogurt-method-1 blueberry-frozen-yogurt-method-2

When all of the sugar has dissolved, remove from heat. Strain out the blueberry skins and let the juicy blueberry syrup cool for 10 minutes.

2 Stir in yogurt, milk, then chill: Stir in the yogurt and milk until completely incorporated.


Cover and chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

3 Process in ice cream maker: Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes).

Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

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  • Melissa West

    I used goat milk and only 1/3 cup sugar. It came out gourmet and my three year old said “this is the best ice cream ever.” Thanks!

  • Karen

    I made this the other day and it was delicious! I went to get my ice cream maker and much to my dismay I couldn’t find the freezer insert. So I shook it and put it in the freezer and took it out several times to shake and mix…The texture was probably not as it should be but who cares, it tastes divine. Thanks!

    • Elise Bauer

      Hi Karen, I’m so glad your freezer method worked! I haven’t tried making ice cream that way, I’m totally reliant on the ice cream maker. :-)

  • Sarah

    Some people mentioned wanting dairy free or sugar free options. My aunt recently went sugar free (she has a big sweet tooth that was wrecking her health), and she found this awesome little mixer online that makes a fruit sorbet. All you do is freeze some berries and bananas, add them to the little ice cream maker, and it creates a frozen berry soft serve. There are a couple different brands – I think my aunt got the Yonanas ice cream maker. She loves it, and if you are Paleo or lactose intolerant, it makes a great alternative.

    Though your recipe does sound delicious. :)

  • Helen K

    Hi Elise! Can you please tell me what % of fat “full fat yogurt” is? I’ve looked on the web for guidelines, but it’s confusing. I usually buy 2.5 % MF yogurt. Is that full fat? The frozen berry yogurt looks super. Thanks! Helen K, Burlington, Ontario.

  • Leslie

    I made this yesterday. It was so easy and the flavor was wonderful. I would make it again, but I might strain it with a mouli grater because the blueberry skins were a little too chewy for my taste. My daughter and husband liked the chewy texture.

    • Elise Bauer

      Hi Leslie, I’ve been meaning to update this recipe for a while, so a few days ago I made it again, this time straining out the blueberry skins. Much better consistency! So I’ve updated the recipe. Thank you for your feedback!

  • Natalya

    Can I substitute sugar with splenda?

    Hi Natalya, I don’t know, but if you try it, please let us know how it turn out for you. ~Elise

  • Victoria Alexander Lane

    I tried this recipe with blueberries I had frozen from this years Maine wild blueberry crop. I changed it by using Splenda and frozen berries. I had a little trouble with it being thick. I put it all in the blender, too much, then mixed it by hand and put it in the ice cream maker, too thick. Gave up and put it in the freezer. This is a killer recipe, even with all the changes I made it is REALLY good.

  • Ellen Allard

    Oh yes, this looks fabulous. I wonder if it could be made dairy-free. I’d like to try it with soy yogurt and silk creamer. Do you have any thoughts about using these alternative ingredients? I’d love your advice.

    • Elise Bauer

      Hi Ellen, I don’t really experience working with dairy-free substitutions. If you find one that works for you, please let us know about it here in the comments!

  • Sharon in WA

    I made the blueberry yogurt over the weekend and it was fantastic. I used non-fat yogurt, but instead of the whole milk, I used some half and half I had leftover from another recipe. Yum. I followed your method and mashed the blueberries. My husband and I both loved it. I have enough yogurt and cream left, so I’m trying to figure out a new flavor. Thanks for the great recipe.

    So glad you liked it! You might also want to check out the strawberry frozen yogurt recipe; it’s another favorite. ~Elise

  • Mae

    Thanks much for the great recipe! It tastes perfect to me, much better than Pinkberry. I used fresh berries and added a shy cup of sugar. The taste comes out to be more on the sour side, which I like, but my boyfriend wanted sweeter so we just added some sweet topping on top :-)

  • Stephanie

    I thought that this was delicious and so did my 18-month-old. She really loves berries and yogurt anyway, so this was a major hit. And I love the color!

    Just as a side note, since falling upon your website last week, I’ve cooked from it every day! My husband commented the other day that I’ve really stepped things up with the meals lately, so I have you to thank! I really enjoy your informative website and all the tasty recipes.

    Hello Stephanie, I’m so glad you are finding the site useful. Cheers, ~Elise

  • Patty

    We’re big fans of blueberries, too, and this looks wonderful, Elise. Do you think a non-fat Greek yogurt would work as well?

    This recipe needs the fat. So if you use non-fat yogurt, add some cream. ~Elise

  • Andrea

    This sounds amazing! But for those of us without ice cream makers, should we still get good results with the freezing and stirring method? (i.e. Freeze for 30 minutes, stir vigorously, repeat)

    Good question, I don’t know. But if you try it, let us know how it turns out. ~Elise

  • Ophelia

    This looks delicious! There are so many blueberries at the market right now, I can’t wait to try this.

    Elise, does homemade frozen yogurt get icy the same way homemade sorbet or ice cream does if I keep it in the freezer for a few days? In other words, will I be “forced” to eat this entire batch in one sitting?

    Yes, it will get icy if you let it sit in the freezer for more than a couple days. You can help delay the iciness by adding a tablespoon of corn syrup to the mix before churning, or 2 Tbsp of vodka. But over time it will still get icy. ~Elise