Lets make a thick, creamy, berry-filled, ice cold treat in two minutes flat.
Ready?
Frozen blueberries, creamy full-fat greek yogurt, a splash of vanilla, and a drizzle of maple syrup go straight into a blender or food processor and less than a minute later you have a thick, bright magenta, soft-serve consistency frozen yogurt that’s seriously so good on a hot summer day.
Eat it as is out of a bowl, top with homemade chocolate sauce and dye-free sprinkles, or pile it high into a cone…just be prepared to make fast work of this icy treat because it melts quickly!
Fun fact: every year we pick as many blueberries as we can at Quonquont Farm to fill the chest freezer for the remainder of the year- we love supporting small farms, find it more cost-effective (and fun!) to pick them ourselves, and it’s the only way to enjoy local berries year-round, since our berry harvest season is just a few weeks long here in Massachusetts. Plus, we got married at Quonquont Farm during peak blueberry season so it always feels like a special labor of love for us, stocking up on as many blueberries as we can to make the love last all year long.
Last year we must have picked more than usual (or eaten less than usual!) because we just went blueberry picking on Sunday and when we got home and organized the chest freezer to make space for our newly picked berry babies, we found two gallon bags of 2018 blueberries still stashed at the bottom; usually we struggle to ration it all out to even make it through the winter, let alone all the way to the following berry season. Thus, I made it my mission to rapidly use up all of last year’s berries quickly, starting with this frozen yogurt.
This recipe is really more of a cross between sorbet and frozen yogurt, because the base has more frozen fruit than yogurt; it still retains a little creamy richness and tang from the yogurt, which I really love. If you wanted to make this recipe dairy-free/vegan, I recommend using the thickest, creamiest plant-based yogurt you can find. CoYo is my personal favorite, since it’s made from coconut cream. You could also swap out frozen raspberries or even frozen mango for a fun twist on this recipe!
Whether you have a freezer full of local blueberries or need to run to the store to buy a bag, this recipe seriously couldn’t get any easier. It’s thick, creamy, not-too-sweet, and so refreshing on a sticky day.
If you make this recipe, let me know what you think by leaving a comment below, or taking a picture of your homemade froyo and sharing it with me on Instagram so I can see!
2 Minute Blueberry Frozen Yogurt
Time: 2 minutes Serves: 2
Ingredients:
- 2 1/2 cups frozen blueberries
- 1 cup full-fat greek yogurt
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions:
- Place all ingredients into the bowl of a food processor or high-powered blender.
- Blend on high until smooth, about 1 minute total. Stop and scrape down the sides, if needed, to help the berries and yogurt fully combine.
- Divide into two bowls or cones and serve immediately.