Blueberry Frozen Yoghurt

A lovely quick and easy recipe for thick & creamy blueberry frozen yoghurt. The family have deemed it as their all time fave and I’ll happily take that.

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Course: Dessert

Cuisine: Italian, American, Australian

Prep Time: 10

Cook Time: 1

Servings:

Calories: 437kcal

Author: Nellie Kerrison | Relish Mama

Cost: 8

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

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!

Nutrition