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!
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.
COOKING NOTES FOR BLUEBERRY FROZEN YOGURT
- 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!
Quick Blueberry Frozen Yogurt
Ingredients
- 3 1/2 cups frozen blueberries
- 2/3 cup low-fat yogurt
- 2 1/2 tablespoons maple syrup, add a tiny bit more if you want a sweeter frozen yogurt
- 1 tablespoon lemon juice
Optional Toppings
- shredded unsweetened coconut
- chopped pistachios
Instructions
- 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. DO NOT leave the frozen yogurt in the freezer any longer as it will freeze into a large brick.
Notes
Nutrition
Erin @ The Almond Eater says
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.
Lisa Lin says
Thanks, girl!
Liz @ Floating Kitchen says
Well, it’s not really warm enough here to eat ice cream yet. But I’m doing it anyway. Can’t stop, won’t stop! The color of this is just gorgeous and I love the video!
Lisa Lin says
Thank you, girl!
Traci | Vanilla And Bean says
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!
Lisa Lin says
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…)
Whitney @ Sweet Cayenne says
What a lovely recipe! I want to try making this with allllll the fruits now! Also, your nails look amazing 🙂
Lisa Lin says
Thanks, Whitney!!! It’s the first time I got any fancy designs on my nails!
Julia says
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!
Lisa Lin says
Thank you, girl!! I LOVE your area around summer time. Maybe it’s time to plan another visit!
Thalia @ butter and brioche says
this fro yo, looks crazy good. can’t get enough of that colour especially!
Lisa Lin says
Thanks, Thalia!
Shannon says
It is such a pretty color! This is so easy and looks so delicious!
Lisa Lin says
Thanks, Shannon!!
Carly @ FitLiving Eats says
Yum! It is definitely warm enough here in FL for some ice cream and I have been wanting to make my own healthy version. This recipe looks delicious!
Lisa Lin says
Thanks, Carly!
Athena says
Fantastic! Love your beautiful blog and delicious looking recipies!
Lisa Lin says
Thank you so much, Athena!!
Jill says
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?
Lisa Lin says
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?
Juanita says
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!
Lisa Lin says
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!
Liz says
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??
Lisa Lin says
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.
Sierra says
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 😀
sofia wilsion says
I am a big fan of blueberry and searching for something like this for my kids, I will surely try this, but don’t know if I can do it perfectly, however thanks for sharing this.
Sher says
What if i wanna save it for the day after? Can i leave it in the freezer?
Lisa Lin says
It will turn into a solid block the next day, so it is best if you consume right when it is made. I’ve never tried this before, but maybe you can freeze leftovers in small cubes and try blending it again.
Sher says
Alright, thank you for the info 🙂
Will post it on instagram and tag you when i make it ????
Hugh says
Put what you don’t eat right away into popsicle molds! Great popsicles !!! Throw in some whole blueberries in the bottom, middle, and top of the mold as you pour in the slurry. Quality popsicles.
Lisa Lin says
Excellent tip, Hugh!
April says
Because blueberries have natural pectin in them, the texture of the blueberry/yogurt changes when let sit in the freezer, even for 1/2 hour or so. I loved the taste right after blending it as it was smooth and creamy. However, once it was put in the freezer to harden just a bit, it was awful as it was no longer creamy or smooth.
Lisa Lin says
I agree, this won’t hold up well if you freeze it for too long. I may need to rework this recipe soon.
alyr says
No it can just go in a smoothie then. 🙂
alyr says
Phenomenal. Really delicious. Never occurred to me to get protein this way! Thank you!
Wendy says
I doubled the recipe because I had no idea how many servings this would make. It’s delicious and opted out of the maple syrup believing the berries were sweet enough and added 2 tsps of vanilla extract instead. I hope what I ended up freezing will be ok since there is a lot of it. Next time I will just make the original amount.