Best 3 Blueberry Yogurt Ice Cream Recipes
**Indulge in a Refreshing Symphony of Flavors: Blueberry Yogurt Ice Cream and Its Variations**
Immerse yourself in a delightful culinary journey with our collection of blueberry yogurt ice cream recipes, offering a symphony of flavors that will tantalize your taste buds. From the classic combination of sweet blueberries and creamy yogurt to unique twists like lemon zest and honey swirl, each recipe promises a frozen treat that's both refreshing and satisfying. Whether you prefer a simple yet delicious base recipe or are looking to explore creative flavor combinations, our selection has something for every ice cream enthusiast. Get ready to embark on a frozen adventure that will leave you craving more.
BLUEBERRY FROZEN YOGURT
When frozen as directed, the yogurt will have a light granita texture that can be easily scraped with a fork. If you prefer a smoother texture, you can spin the yogurt mixture in an ice cream maker according to the manufacturer's instructions.
Provided by Giada De Laurentiis
Categories dessert
Time 10h35m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.
- Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.
- Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
BLUEBERRY YOGURT ICE CREAM
This recipe is a divine way to cool off and get refreshed on a hot summer day. It is a different kind of ice cream recipe, that pleases the palate. Cook time includes the time it takes to freeze, this varying from machine to machine.
Provided by BirdyBaker
Categories Frozen Desserts
Time 5h45m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
- Simmer for about 10 to 12 minutes.
- When the blueberries are tender remove the pan from the heat.
- Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
- Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
- Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
- Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Nutrition Facts : Calories 2372.4, Fat 105.8, SaturatedFat 65.4, Cholesterol 391.1, Sodium 325, Carbohydrate 350.8, Fiber 10.9, Sugar 323.7, Protein 25.6
BLUEBERRY FROZEN YOGURT
This tangy, honey-sweetened lemon blueberry frozen yogurt is a delightful summer treat. Use full fat yogurt for the best texture, and buy organic berries and lemon if you can.
Provided by Cookie and Kate
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Pick through your blueberries and discard any bad berries, stems or debris. In a medium saucepan, combine the blueberries, honey, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice and salt. Bring the mixture to a simmer over medium heat. Reduce the heat to a gentle simmer, then cook, stirring occasionally, for 15 minutes.
- Optional step: For a smooth consistency, strain the mixture through a fine mesh colander into a bowl. Mash the blueberries with the back of a large spoon in order to extract as much liquid as possible, then discard the mashed blueberries.
- Refrigerate the blueberry mixture until it is totally and completely chilled. You can speed up this process by placing it in the freezer, stirring every 10 minutes or so, for about 45 minutes.
- Mix together your chilled blueberry mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer's instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.
Nutrition Facts : Calories 301 calories, Sugar 56.6 g, Sodium 132.9 mg, Fat 5 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 59.6 g, Fiber 1.6 g, Protein 9.2 g, Cholesterol 12.4 mg
Tips:
- Use frozen blueberries for a creamier texture and more intense flavor.
- If you don't have a blender, you can mash the blueberries with a fork or potato masher.
- Add a teaspoon of vanilla extract or almond extract for extra flavor.
- For a richer ice cream, use half-and-half or heavy cream instead of milk.
- If you like a sweeter ice cream, add more honey or sugar to taste.
- Chill the ice cream for at least 4 hours before serving for the best flavor and texture.
Conclusion:
This blueberry yogurt ice cream is a delicious and refreshing treat that is perfect for summer. It is easy to make and can be enjoyed by people of all ages. With its creamy texture, tangy flavor, and bursts of blueberry, this ice cream is sure to be a hit at your next party or gathering.
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