Serves 2
135 min
Blueberry Frozen Yogurt
Recipe GLPRdaa01526a35dbf
Creamy, tangy homemade frozen yogurt swirled with bright blueberry compote. This simple no-bake dessert combines Greek yogurt with a warm blueberry sauce infused with fresh lemon juice and zest, then churned into smooth, scoopable frozen yogurt. Naturally gluten-free and ready in just over two hours.
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Ingredients
2 cups plain 2% milk fat Greek yogurt
12 ounces frozen blueberries
½ cup granulated sugar
½ fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon pure vanilla extract
Directions
In a medium saucepan over medium heat, combine the granulated sugar, vanilla extract, frozen blueberries, lemon juice, and lemon zest. Stir occasionally as the mixture warms, allowing the sugar to dissolve completely, about 8–10 minutes.
As the blueberries soften, press them gently against the side of the pan with a spoon to release their juices and break them into smaller pieces, creating a compote texture.
Remove the saucepan from heat and let the blueberry mixture cool to room temperature, about 20–30 minutes.
In a separate bowl, gently fold the cooled blueberry compote into the Greek yogurt until just combined, leaving some streaks of blueberry sauce for visual appeal.
Transfer the blueberry-yogurt mixture to your ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until the mixture reaches a soft-serve consistency.
Serve immediately for soft-serve texture, or transfer to a freezer-safe container and freeze for at least 60 minutes for a firmer scoop.
