Blueberry Frozen Yogurt is a bright, slightly tart treat made with just five simple ingredients, including fresh or frozen blueberries. This easy-to-make frozen yogurt is creamy and refreshing—perfect for warm days or whenever you crave a lighter dessert. You can prepare it in a Ninja Creami or any standard ice cream maker, and it freezes beautifully for serving as scoops, popsicles, or yogurt bark.
Blueberry Frozen Yogurt
One of the joys of summer is picking berries at a local farm, and fresh blueberries make an outstanding frozen yogurt. After experimenting with other flavors—like chocolate frozen yogurt—I tried this recipe with fresh blueberries and loved the result. It’s tangy, naturally fruity, and easy to adapt. Use whole-milk plain yogurt for a creamier texture, and choose your preferred sweetener: monk fruit, cane sugar, or agave all work well.
How to Make Blueberry Frozen Yogurt
- Cook the blueberries: In a medium saucepan, combine 1 1/2 cups fresh or frozen blueberries, 1/2 cup sweetener (monk fruit or sugar), and 1 tablespoon water. Cook uncovered over medium-low heat, stirring occasionally, until the berries release their juices and begin to soften, about 6–8 minutes.
- Strain and cool: Let the cooked berries cool slightly, then blend until smooth. Press the puree through a fine mesh strainer into a bowl to remove seeds and pulp, discarding solids for a silky texture.
- Mix and freeze: Stir in 1 teaspoon agave syrup and 1 cup whole-milk plain yogurt into the strained blueberry puree. Pour the mixture into a pint container for the Ninja Creami or into the bowl or canister of your ice cream maker.
- Process: For the Ninja Creami method, freeze the pint flat for 24 hours. Assemble and process on the LITE ICE CREAM setting. If the texture is crumbly after processing, use the re-spin function until smooth. For a standard ice cream maker, follow the manufacturer’s instructions and churn until it reaches a soft-serve consistency, then transfer to the freezer if you prefer firmer texture.
Recipe Details
- Yield: 4 servings
- Serving size: 1/2 cup
- Prep time: 20 minutes
- Freezer time: 24 hours (for Ninja Creami pints)
- Total time: about 1 day and 20 minutes including freeze time
Ingredients
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup monk fruit sweetener or cane sugar
- 1 tablespoon water
- 1 teaspoon agave syrup
- 1 cup whole-milk plain yogurt
Instructions
- In a medium saucepan, combine the blueberries, sweetener, and water. Cook uncovered over medium-low heat, stirring occasionally. Simmer until the berries release their juices and soften, about 6–8 minutes.
- Remove from heat and allow the mixture to cool. Blend until smooth and press through a mesh strainer into a large bowl, discarding the pulp and seeds for a smooth base.
- Mix in the agave syrup and whole-milk yogurt until well combined. Pour the mixture into an appropriate container for your freezing method.
- Ninja Creami method: place the storage lid on the pint and freeze flat for 24 hours. Remove the lid, assemble the pint in the machine, and process on LITE ICE CREAM. If the texture is crumbly, re-spin until creamy. Serve immediately.
- Standard ice cream maker: pour the chilled mixture into the machine and churn according to the manufacturer’s directions until firm. Transfer to a container and freeze until desired consistency is reached.
Variations and Serving Ideas
- Berry swaps: Replace blueberries with strawberries, raspberries, or blackberries for different flavors or use a mix for a mixed-berry yogurt.
- Alternative sweeteners: Use cane sugar, honey, maple syrup, or erythritol to suit dietary preferences.
- Yogurt bark: Spread the yogurt mixture onto a parchment-lined sheet pan and freeze. Once solid, break into pieces for crunchy frozen treats.
- Popsicles: Pour the mixture into popsicle molds and freeze for about six hours for frozen yogurt pops.
Equipment
- Ninja Creami or any ice cream maker
- Medium saucepan
- Blender or food processor
- Fine mesh strainer
Nutrition (per 1/2 cup serving)
- Calories: 76 kcal
- Carbohydrates: 36 g
- Protein: 2.5 g
- Fat: 2.5 g
- Fiber: 1.5 g
- Sugar: 9.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 8.5 mg
- Sodium: 29 mg
More Blueberry Dessert Ideas
- Lemon cheesecake yogurt cups
- Blueberry peach crisp
- Blueberry buttermilk cake
- Red, white, and blueberry trifle
- Raspberry-blueberry gazpacho with mint
Try this simple blueberry frozen yogurt recipe for a delicious, wholesome dessert. It’s easy to make ahead, customizable, and a great way to enjoy seasonal berries in a creamy, refreshing form.