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.