Blueberry Yogurt Ice Cream (no churn)
Delicious and easy homemade blueberry yogurt ice cream you can make any time of the year. It is perfect for hot summer days or as a healthy snack.
See step by step tips below recipe.
Blueberry yogurt ice cream (no churn)
Yield: 2 to 4
Prep time: 5 MinTotal time: 5 Min
Ingredients
Instructions
How to make frozen blueberry yogurt ice cream?
Yogurt: A quality full-fat greek yogurt is recommended. It is a homogeneous blend and full of protein. Other full-fat yogurt like kefir may not work as well.
Blueberries: This works best with frozen blueberries. You can buy them pre-packaged or freeze fresh ones. It is possible to use fresh blueberries but make sure to first properly seal your ice cream with a wrap as per the note below (freezing).
Blending: Adding frozen blueberries 1/2 cup at a time during the blending process may make this step smoother. Use blender or food processor. Use spoon to incorporate ingredients in between pulses (if needed). The mixture doesn't have to be smooth if you would like to have chunks of blueberries in your ice cream. Do not overmix or overblend. If using a high power blender or food processor, well, have fun!
Sweetening: Use granulated sugar. Maple is a good alternative but the texture will be softer and slightly less creamy.
Freezing: Do so in an airtight glass container. Preferably freeze for 20 min or so or a little longer if you would like a different texture. The froyo will be really hard to scoop if left in freezer for longer. Make sure to take out the yogurt mix a few minutes prior to serving. Wrap the container with plastic wrap (top of wrap directly in contact with ice cream. Make sure to properly seal your container. Less ambient air in contact with your ice cream while its freezing will reduce the chances of air bubbles entrapment in the mixture and weird paper-like texture.
Storage: Store in freezer for up to a week and take out a few minutes prior to serving.
ENJOY!
