Blueberry Frozen Yogurt

This blueberry frozen yogurt is made with only 4 ingredients, and it’s very easy to prepare. You’ll have a healthy dessert ready in no time!

Easy homemade blueberry frozen yogurt that requires 4 ingredients only! by @healthynibs

Here in Sacramento, it’s already warm enough to eat ice cream every day. It is barely spring in some parts of the country, and here I am, ready to walk outside in a sun dress while carrying an ice cream cone.

I can’t complain.

I’ve been aching to make ice cream at home, but there’s only one teeny, weeny, little problem. I don’t have an ice cream maker! I made a promise to myself that I can’t own any piece of cooking equipment that I would only use twice a year. By this rule, I suppose I shouldn’t have bought that cherry pitter last year, but, oh well. We all learn from our mistakes.

Even though I don’t have an ice cream maker around the house (yet), there’s nothing stopping me from making creamy, cold treats like this blueberry frozen yogurt. All I need is a food processor, frozen fruit, yogurt, maple syrup, and lemon juice, and I have a delicious treat in minutes!

Easy homemade blueberry frozen yogurt that requires 4 ingredients only! by @healthynibs

This recipe is a revamped version of the four-ingredient blueberry frozen yogurt I shared about two years ago. Quite honestly, I thought that the photos I shot were awful, so I decided to reshoot them and took this opportunity to make a video for it, too.

MASTER MY MISTAKES / COOKING NOTES

  • Frozen Fruit: Here, I’m using frozen wild blueberries, which gave the frozen yogurt a lovely purple color. This recipe also works with any frozen fruit, so let your fruity imaginations run wild!
  • The Perfect Scoop: You can eat this frozen yogurt right after you blend it, but you may notice that the consistency is a bit soft and runny. If you want to create round scoops like you see in these pictures, be sure to freeze the frozen yogurt for 30 to 45 minutes. DON’T LEAVE IT IN TOO LONG. Otherwise, you’ll come back to find a solid block of frozen blueberries. I made that mistake during my first trial run.
  • Yogurt: I like using plain, low-fat yogurt for this recipe, but feel free to use whatever you prefer. If you want a stronger yogurt taste, add 1 cup of yogurt to this instead of 2/3.

If you try this recipe, let me know how it goes by leaving a comment or sending me a message. Take a photo of the food and tag me on Instagram so that I can give you a fist bump. Seeing your creations makes my day!

Easy homemade blueberry frozen yogurt that requires 4 ingredients only! by @healthynibs

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Blueberry Frozen Yogurt

Easy homemade blueberry frozen yogurt that requires 4 ingredients only! by @healthynibs
  • Author:
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

  • 3 1/2 cups frozen blueberries
  • 2/3 cup low-fat yogurt
  • 2 1/2 TBS maple syrup (add a tiny bit more if you want a sweeter frozen yogurt)
  • 1 TBS lemon juice

Optional Toppings

  • shredded unsweetened coconut
  • chopped pistachios

Instructions

  1. Place all ingredients in a food processor and blend until smooth. You can eat this straight away like a soft serve. If you want frozen yogurt you can scoop up like ice cream, chill the entire bowl in the freezer for 30 to 45 minutes. Enjoy!

Nutrition

  • Serving Size: 4

P.S. Am I the only person who doesn’t quite like to utter the phrase “fro-yo”?

Easy homemade blueberry frozen yogurt that requires 4 ingredients only! by @healthynibs

28 thoughts on “Blueberry Frozen Yogurt

  1. Erin @ The Almond Eater

    Oh my gosh this is TOO easy…you may have just inspired a recipe for me. Though I haaaaave been wanting to get an ice cream maker, it’s forever on my “need but don’t really need” list. PS love your nails–so cute.

    Reply
  2. Traci | Vanilla And Bean

    Lisa, get yourself an ice cream maker! I love the Kitchen Aid attachment. Works like a charm and is not as bulky to store. I use it probably 20x a year! Such a great video and just beautiful color of this FroYo (hehe). Blueberries are magic in anything..so I can’t wait for our local berries to come in!

    Reply
    1. Lisa Lin Post author

      Hah! I swear, I will get an ice cream maker soon! It would be so dangerous here, though. My husband LOVES ice cream, and he would be asking me to make some all the time! (Maybe that’s not a bad thing…)

      Reply
  3. Julia

    I can’t even tell you how excited I am for warm weather! It’s been pretty variable in Reno/Tahoe, so I’m looking forward to consistent heat, complete with allllll the homemade fro yo! This blueberry version looks so healthful and tasty, and I love how easy it is so make! Sign me up x 12!

    Reply
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  5. Jill

    This turned out as a very thin “smoothie.” Nothing creamy or soft serve consistency about it. What I froze is like a granita…I followed the recipe exactly… what went wrong?

    Reply
    1. Lisa Lin Post author

      Hi Jill! It could be that some ingredients are just melting a lot faster. What you could do is instead of dumping all the ingredients all at once and just blending, add the runny ingredients gradually–something like half the yogurt and half the agave first and see what the consistency is. You also want to make sure that the blueberries you use are frozen when you first blend.

      In my cooking notes (in the body of the post), I also note that you shouldn’t leave the frozen yogurt in there for more than 30 to 45 minutes, as it will freeze into a solid block, and it won’t be a soft serve consistency. How long did you freeze it for?

      Reply
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  8. Juanita

    Hi Lisa

    So far I have tried the raspberry and strawberry ice cream
    So easy and so nutritionally healthy, I’m lactose intolerant so eating just 1 scoop of ice cream, just irritates my stomach. So I am very happy that I joined your blog and can eat ice cream again!

    Reply
    1. Lisa Lin Post author

      Juanita, thank you so much for trying out this recipe and for letting me know how it turned out!! I’m so glad that you enjoyed it, and I really appreciate your support!

      Reply
    2. Liz

      I am also lactose intolerant, so I’m wondering what uou substituted for the low-fat yogurt in your recipe? I only eat goat milk yogurt, so I may have to try with that, but not sure how that would turn out??

      Reply
      1. Lisa Lin Post author

        Hi, Liz! What is the consistency of your goat milk yogurt? Is it similar to regular yogurt? If so, I think it should work in this recipe, too.

        Reply
  9. Sierra

    Oh my goodness, I just made this and it’s amazing! Do you mind if I post this on my blog too and share your recipe? I’ll give you credit, of course 😀

    Reply

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