No-Churn Blueberry Frozen Yogurt

This no-churn blueberry frozen yogurt is basically summer in a scoop. It combines the flavor of summer blueberries with the refreshing creaminess of frozen yogurt. It’s a no-oven and no-stove recipe that only needs 5 ingredients so it’s perfect for those hot, lazy summer days. Plus, look at all those colors!

Tips:

The honey in this recipe makes the frozen yogurt smoother and creamier, a tip that I learned just a couple of days ago when I was researching.

This recipe was designed to be lightly sweetened and it’s definitely not as sweet as store-bought ice cream. If you prefer a sweeter frozen yogurt, I suggest increasing the honey to 3/4 cup or 1 cup.

In order to keep this frozen yogurt creamy and scoopable, try whipping the heavy cream to soft peaks, not stiff peaks. This prevents too much air from getting into the frozen yogurt.

In order to achieve those beautiful purple streaks in your frozen yogurt, make sure you don’t overmix after you add the blueberries.

This frozen yogurt is best when served after being frozen for 5-6 hours but if you freeze it for longer, don’t worry! Just remove it from the freezer and let it thaw for 20-30 minutes before serving and you should be good to go.

Want to go crazy with your own flavors and toppings? Try this no-churn frozen yogurt recipe!

No-churn Blueberry Frozen Yogurt

Prep time: 20 minutes Servings: 6-8

Ingredients

• 16 ounces fresh blueberries
• 2 cups heavy whipping cream, cold
• 1/2 cup honey
• 1/8 teaspoon salt, optional
• 2 cups nonfat greek yogurt
• 1 tablespoon vanilla extract, optional

Preparation

1. Add the blueberries to a pot and bring to a boil while constantly stirring. Then reduce the heat and simmer the blueberries for an additional 10 minutes. The blueberries should release their juices and reduce to a thick consistency. You can help them by mashing them with a spoon if they are not releasing their juices. Then transfer the blueberries to a bowl and let cool completely.
2. Beat the heavy cream in a large bowl until soft peaks form. Then add the honey and salt and beat until just combined, set aside.
3. In a separate bowl, combine the greek yogurt with the vanilla extract and beat until light and smooth.
4. Add the yogurt mixture to the whipped cream and beat briefly on low speed until everything is just combined. Use a spatula to gently finish mixing, if needed. Add the thickened blueberries* and stir briefly so that it is incorporated but there are still streaks. Pour the mixture into freezer-safe containers and freeze for 5-6 hours, or until it reaches your desired consistency.
5. Serve and enjoy!

Notes:

*Make sure that the blueberries are completely cooled when you add them to your whipped cream mixture because if they are still warm, they could melt the whipped cream.

If you freeze the frozen yogurt overnight or longer, just take it out of the freezer and let it thaw for 20-30 minutes before serving.