I totally fell in love with this strawberry frozen yogurt this summer. So when I had some leftover blueberries I decided a blueberry version would be delicious. Hmmm…but, where to get a recipe? Well, if it is ice cream, sorbet, sherbet, basically anything frozen, then you turn to The Perfect Scoop for the recipe. If you didn’t already know, you can trust me on this. David Lebovitz is the master.
I love that this is a no-cook recipe that contains, 1,2,3,4,5 ingredients. Just five. Nothing weird or scientific sounding. Nope, just regular household stuff so you don’t have to feel so bad about indulging in this treat. The base is easily prepared in the blender and then frozen in your ice cream maker. I was blown away by the gorgeous color of this ice cream. I love pretty food. Then when you get past the color and taste it, you won’t believe how unbelievably bold the fresh blueberry flavor is. Delicious.
This month Jaida at Sweet Beginnings is hosting What’s Baking and the theme is summer fruits. This ice cream is the perfect way to highlight the sweetness of blueberries when in season and cool down maybe just a bit during this crazy hot summer.
Blueberry Frozen Yogurt
Makes 1 quart
1 1/2 cups (360 g) plain whole-milk yogurt (You can sub Greek yogurt)
3/4 cup (150g) sugar
3 cups (340g) blueberries, fresh or frozen
1 tsp kirsch I used vodka
2 tsp freshly squeezed lemon juice
In a blender or food processor, blend together the yogurt, sugar, and blueberries. Press the mixture through a strainer to remove as much of the seeds as you can. Don’t skip this step or the texture will be gritty. Stir in the kirsch and lemon juice. Chill the base for 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
If you’d like it richer, sub in 1 1/2 cups (360g) of Greek Yogurt.
Source: The Perfect Scoop