Berry Frozen Yogurt

By Katie Trant | Last Updated: July 20, 2017

Berry Frozen Yogurt

If you love frozen desserts, then having an ice cream maker is a total game changer. As delicious as those fancy pints of ice cream are, nothing comes close to home made. And as much as I love whipping up a fancy gelato with eight egg yolks, sometimes I just want something simple and a little on the lighter side.

This mixed-berry frozen yogurt ticks all of those boxes. All you need to do is pop some berries, plain yogurt, and sugar in the blender, purée until smooth, and then pour the mixture into your ice cream maker. Thirty minutes or so later you’ll have deliciously fresh and smooth frozen yogurt. It really is that simple!

A few things to note:

You can use either fresh or frozen berries. I used mixed frozen berries here because I’ve always got them on hand and because they’re much more economical than fresh berries are. But if you’ve got fresh berries that need using up, or just prefer fresh, then go for it! The mixture I used includes strawberries, raspberries, blueberries, and red currants.

Choose a full-fat yogurt for this recipe. You’re already cutting way down on the fat from an ice cream recipe by using yogurt instead of cream and egg yolks, so don’t skimp on the fat here. The lower in fat the yogurt is, the icier the end result will be. The one I used was around 4%, but you can certainly go higher if you want to.

Lastly, I’ve included a range from half to three-quarters of a cup for the sugar content. Half a cup will give you a frozen yogurt that’s still a bit on the tart side, and three-quarters will be a bit sweeter.

Go to Berry Frozen Yogurt recipe

Berry Frozen Yogurt

Prep Time:

1 hour, 30 minutes

Total Time:

1 hour, 30 minutes

Yield:

1 quart

ingredients:

  • 2 cups fresh or frozen berries of choice (thaw frozen berries after measuring)
  • 2 cups full-fat yogurt
  • 1/2 to 3/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
Print recipe

instructions:

  1. Combine the berries, yogurt, sugar, and lemon juice in a blender and purée until smooth.
  2. Pour the mixture through a strainer and use a rubber spatula to help pass the liquid through, removing any seeds and skin from the berries.
  3. Chill the yogurt mixture in the fridge for at least one hour, but up to over night.
  4. Pour into your ice cream maker and churn according to the manufacturer's directions — around 30 minutes.
  5. Remove the frozen yogurt from the ice cream maker into a freezer storage container and freeze until firm.

notes:

If you don't have an ice cream maker, you can freeze the mixture right after straining. Give it a stir every 30 minutes or so until it's fully frozen. The frozen yogurt won't be quite as smooth than if you'd used an ice cream maker.

About Katie Trant

Katie is a university-trained nutritionist and professional writer based in Stockholm, Sweden. She is a vegetarian of more than two decades, and is passionate about real food. Her blog The Muffin Myth is all about approachable nutrition.

Read more from Katie Trant

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