Blueberry Frozen Yogurt

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Blueberry Frozen Yogurt, made with only five ingredients, including fresh blueberries, is slightly tart and delicious! Make this in your ice cream maker or a Ninja Creami.

Blueberry Frozen Yogurt
Blueberry Frozen Yogurt

There’s a farm on Long Island where you can go berry picking, and they make the BEST homemade blueberry ice cream. Since making my chocolate frozen yogurt in my Ninja Creami, I started playing around with other flavors and was dying to try it using fresh blueberries. It turned out even better than I imagined! I also tested it in a standard ice cream maker, and it worked well. Some other frozen desserts that I love are Frozen Banana Pop, Vanilla Bean Frozen Yogurt, and Frozen Fruit Pops.

blueberries cooked in a pot

Since there is no heavy cream in this frozen yogurt recipe, I recommend using whole milk yogurt to give it more of a creamy consistency. Since I am watching my sugar intake, I used monk fruit sweetener for the blueberries, but you can use cane sugar or any sweetener you prefer.

How to Make Frozen Blueberry Yogurt

  • Blueberries: Combine the blueberries, monk fruit sweetener, and water, and cook uncovered on medium-low for about seven minutes. Once the berries cool, blend them until smooth and press through a mesh strainer.
  • Freeze: Stir in the agave syrup and yogurt with the berries, pour into a Ninja Creami pint, and freeze for 24 hours.
  • Process: Take the pint out of the freezer and remove the lid. Put the container in the Ninja Creami and select “LITE ICE CREAM.” When the machine is done processing the yogurt, open the pint and check the texture. If it looks crumbly, put it back in the machine and spin it again. If it looks good, eat it right away or store it in the freezer for later.

Variations:

  • Berries: Swap the blueberries for strawberries, blackberries, or raspberries, or use a combination for mixed berry yogurt.
  • Sweetener: Sub cane sugar or agave syrup for monk fruit.
  • Yogurt Bark: I bet this frozen dessert would be amazing as yogurt bark. Simply pour the yogurt on a sheet pan lined with parchment paper and freeze. Then, break up the bark into pieces and eat it frozen.
  • Blueberry Frozen Yogurt Popsicles: Make popsicles by pouring the yogurt mixture into popsicle molds, insert the sticks, and freeze for six hours.

Blueberry Frozen Yogurtblueberry ice creamBlueberry Frozen Yogurt in the CreamiBlueberry Frozen Yogurt

More Blueberry Dessert Recipes You’ll Love:

Blueberry Frozen Yogurt
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Blueberry Frozen Yogurt

2
76 Cals 2.5 Protein 36 Carbs 2.5 Fats
Prep Time: 20 mins
Freezer time: 1 d
Total Time: 1 d 20 mins
Yield: 4 servings
COURSE: Dessert
CUISINE: American
Blueberry Frozen Yogurt, made with only five ingredients, including fresh blueberries, is slightly tart and delicious! Make this in your ice cream maker or a Ninja Creami.

Ingredients

  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup monk fruit sweetener, or sugar
  • 1 tablespoon water
  • 1 teaspoon agave syrup
  • 1 cup whole milk plain yogurt

Equipment

Instructions

  • In a medium saucepan combine blueberries, monk fruit or sugar and water and cook uncovered medium-low. Simmer stirring until the berries are release their juice and before softened, about 6 to 8 minutes.
  • Let cool then blend in a blender until smooth and press through a mesh strainer into a large bowl, discard the pulp.
    blueberries in the blender
  • Stir in the agave syrup and yogurt then pour into an empty Ninja Creami pint.
    How To Make Blueberry Frozen Yogurt

Ninja Creami Method:

  • Place storage lid on the pint and freeze flat (make sure it’s not on an angle) for 24 hours.
  • Remove pint from freezer and remove the lid.
  • Assemble bowl into machine as referred to in the manual and select LITE ICE CREAM.
  • When processing is complete, open and if it looks crumbly, add it back to the machine and press the re-spin button and process a little more.
  • Remove from pint and serve right away.

Standard Ice Cream Maker:

  • Follow the instructions of your ice cream maker, pouring the mixture in and processing until frozen.

Nutrition

Serving: 1/2 cup, Calories: 76kcal, Carbohydrates: 36g, Protein: 2.5g, Fat: 2.5g, Saturated Fat: 1.5g, Cholesterol: 8.5mg, Sodium: 29mg, Fiber: 1.5g, Sugar: 9.5g

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13 comments

  1. Hi! Love this recipe, but can you make it without the ninja or ice cream making? Thank you

  2. Can nonfat yogurt be used instead of the whole milk?

  3. This looks amazing and I’d love to see where the farm is I’m on Long Island!!

  4. I don’t have agave syrup. Is there a substitute or can I leave it out?

  5. Is there anything else I could use since I do not have an ice cream maker?

    • Maybe pour it into ice cube trays and blend it up? Won’t be as creamy though, more slushy I would imagine.

  6. Adding one banana provides all the creamy you need!

  7. Could you use almond milk yogurt instead of whole milk yogurt?