The Best Blueberry Frozen Yoghurt
A new recipe for the best Blueberry Frozen Yoghurt. The family has deemed it their all-time fave, and I’ll happily take that.
It’s a wonderfully quick and easy recipe with few ingredients, allowing the rockstar of the berry family to really shine.
This creamy Blueberry Frozen Yoghurt has a gorgeous tangy flavour namely thanks to the yoghurt.
As a family, we have enjoyed it many times this past couple of weeks (and my jeans are beginning to tell me we are reaching the ‘too-many-times’ level).
If you are feeling all the feels as you head back to the routine of work or school, I am hopeful that this lovely Blueberry Frozen Yoghurt brings you the sweetness you need.
Sending ice cream sundae vibes and love to all 💛
The Best Blueberry Frozen Yoghurt
250g frozen berries (or fresh berries )
170g caster sugar
A good pinch of sea salt
230ml cream
230ml full-fat yoghurt
1 lemon, juiced
Fresh berries to serve
Combine the berries, sugar, and salt in a medium-sized saucepan over medium heat. Bring to a boil and then turn down to a simmer. Stir & press the blueberries a little with the back of a cooking spoon. Cook and stir until the sugar has dissolved.
Pour into a mesh sieve with a bowl underneath. Press on the mixture to extract all of the liquid. Discard the berry skins left in the strainer. Add the rest of the ingredients to the blueberry liquid.
Churn in an ice cream machine for approx 60 minutes or according to the instructions of your particular machine.
No machine? No worries. Place in a loaf tin to freeze in the freezer. If left to freeze for too long, it may be a little tricky to scoop at first, so leave it out on the bench top for 5-10 minutes and then go for it!
Nellie
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The Best Blueberry Frozen Yoghurt
Blueberry Frozen Yoghurt
Equipment
- 1 Saucepan
- 1 Mesh strainer
- 1 Cooking spoon
Ingredients
- 250 g frozen blueberries or fresh blueberries
- 170 g caster sugar
- A good pinch of sea salt
- 230 ml cream
- 230 ml full-fat yoghurt
- 1 lemon juiced
- Fresh blueberries to serve (optional)
Instructions
- Combine the berries, sugar, and salt in a medium-sized saucepan over medium heat. Bring to a boil and then turn down to a simmer. Stir & press the blueberries a little with the back of a cooking spoon. Cook and stir until the sugar has dissolved.
- Pour into a mesh sieve with a bowl underneath. Press on the mixture to extract all of the liquid. Discard the berry skins left in the strainer. Add the rest of the ingredients to the blueberry liquid.
- Churn in an ice cream machine for approx 60 minutes or according to the instructions of your particular machine.
- No ice cream machine? No worries. Place the mixture into a loaf tin to freeze in the freezer. If left to freeze for too long, it may be a little tricky to scoop at first, so leave it out on the bench top for 5-10 minutes and then go for it!
Video
Notes
Place the mixture into a loaf tin to freeze in the freezer.
If left to freeze for too long, it may be a little tricky to scoop at first, so leave it out on the bench top for 5-10 minutes and then go for it!
Nutrition
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