Wild Blueberry Frozen Yogurt Recipe | Ice Cream Recipes | PBS Food

Creamy Wild Blueberry Frozen Yogurt

Wild Blueberry Frozen Yogurt recipe

You don't need an ice cream maker to enjoy this Wild Blueberry Frozen Yogurt recipe! (Recipe Credit: Aube Giroux for Kitchen Vignettes)


Yield: 4 servings


  • 2 cups creamy full-fat Greek yogurt (or homemade labneh, instructions below)
  • 1 cup fresh wild blueberries (or 2 cups frozen)
  • 1 tsp vanilla
  • 1/4 cup cane sugar or maple syrup (use more to taste if you like sweeter)
  • 1/4 cup heavy cream


  1. Be sure to use full-fat creamy Greek yogurt or whole milk labneh. To make labneh, place 4 cups of regular whole milk yogurt in a fine-mesh strainer over a bowl overnight to strain out the excess liquid. Discard the liquid. You will end up with thick labneh, similar to Greek yogurt and low in water content, which ensures a creamier frozen yogurt.
  2. If using fresh blueberries: wash the blueberries and gently pat them dry. Be sure they are fully dry before using, you don’t want to add any water into the mix. Place all the ingredients except the cream in a food processor. Blend until smooth. Taste and if needed, add a bit more sugar or maple syrup to suit your taste. Blend a bit more to dissolve the sugar.
  3. If using frozen blueberries: cook the thawed blueberries and sugar in a small saucepan, simmer-ing for about 10 minutes or until much of the water has evaporated and the sugar has created a light syrup. You should end up with 1 cup of blueberries and syrup (half of what you started with). Allow this mixture to cool before adding to the yogurt and vanilla and blending in a food processor until smooth. Taste and if needed, add a bit more sugar or maple syrup to suit your taste. Blend a bit more to dissolve the sugar.
  4. Once you have a smooth mixture (using either fresh or cooked berries), strain out the blueberry skins using a fine mesh strainer and a wooden spoon to obtain a less pulpy consistency (this part is optional).
  5. If you have an ice cream maker, cool the mixture to 45F and churn according to the manufacturer’s instructions.
  6. If you don’t have an ice cream maker, pour the mixture into ice cube trays or a large metal cake pan. (Spreading the mixture out thinly on a wide surface area or using ice cube trays helps it freeze more quickly which prevents ice crystal formations). Freeze for at least 4 hours and up to 24 hours, until solid.
  7. Remove from freezer, and let the mixture warm slowly by leaving it on the counter for about 10 to 15 minutes. (If necessary, you can dip the bottom of ice cube tray or pan quickly in warm water to loosen). If you used a baking pan, break up the mixture into smaller chunks, using a bread knife or a wooden spatula. Place the “ice cubes” or chunks into food processor and blend until the chunks break up into small sandy bits. While keeping the food processor running, slowly pour in the heavy cream in a steady cream. Gradually the mixture will form a creamy ball with the perfect consistency. Immediately stop blending and serve. If you’ve taken it too far and the frozen yogurt has become too soft, simply refreeze it for another 20 minutes before serving. If you freeze it again for a long period of time, it will harden and you will need to either let it soften on the counter again or repeat the food processor and cream process.
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