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!
title: “Blueberry Frozen Yogurt” ShowToc: true date: “2024-11-07” author: “Richard Abbott”
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!
