Blueberry Frozen Yogurt

The weather this past weekend in Central Illinois was absolutely sweltering. It seems like we completely skipped over winter and spring and went straight to summer around here. Andrew and I took our dogs for a walk yesterday morning and I thought we were going to pass out before we made it back home. When we left it was cloudy, however, half way through our three mile walk the sun came out and the humidity became unbearable. Our dogs kept pulling towards shady spots and laying down. That’s when you know it is hot! 😀 That walk was all it took for me to crave something cool and refreshing the rest of the day. I pulled out one of my favorite summer cookbooks, The Perfect Scoop, to find a recipe for a delicious frozen treat. When I spotted the recipe for frozen yogurt, I couldn’t focus on anything else! I had all the ingredients to make the frozen yogurt including some Greek blueberry yogurt. If you don’t have any Greek blueberry yogurt on hand, it turns out absolutely delicious with plain greek or regular yogurt as well. You might be wondering why a small amount of vodka is included in the recipe. The vodka prevents the frozen yogurt from becoming too hard in the freezer, resulting is a creamy and luscious homemade frozen yogurt that is guaranteed to cool you off on a sweltering summer day.

Blueberry Frozen Yogurt

Creamy and luscious homemade blueberry frozen yogurt that is guaranteed to cool you off on a sweltering summer day.

Yield: 1 quart


3 cups fresh blueberries

1 1/2 cups Blueberry Greek-style yogurt (or plain whole-milk yogurt)

1/2 cup plus 1 tablespoon granulated sugar
2 teaspoons freshly squeezed lemon juice
1 teaspoon vodka


Place the blueberries in a blender or food processor. Add the yogurt, sugar and fresh lemon juice. Pulse until blueberries are smooth.
Pour purée through a fine mesh strainer into a bowl, pressing on solids with back of a spoon. Stir in vodka, cover with plastic wrap, and chill in refrigerator until very cold (40 degrees),
Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles soft served ice cream.
Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

Source: adapted from The Perfect Scoop

Looking for more tasty ways to cool off this summer? Here are more frozen favorites I like to make when the weather heats up! :)

 Fresh Peach Ice Cream

 Strawberry Ice Cream

 Chocolate Ice Cream

 Coconut Almond Chip

 Cookies and Cream

 Blueberry Ice Cream

 Pumpkin Gingersnap Ice Cream

 Cinnamon Ice Cream

 Agave Sweetened Chocolate Ice Cream

 Orange Sherbet

 Raspberry Sorbet

 Pineapple Sherbet

 Eggnog Ice Cream

One Year Ago: Chocolate Ice Cream 

15 Responses to “Blueberry Frozen Yogurt”

  1. #
    Amy — June 18, 2012 @ 10:15 am

    Hey, loving this post, but do you have any recipes which could make something similar without an ice cream maker? Thanks, x

  2. #
    LivinLovinSweet — June 18, 2012 @ 10:43 am

    YUM!! I made Frozen Greek Yogurt not to long ago and it was the perfect way to cool down. Since I love blueberries so much, I will HAVE to make this next 🙂

  3. #
    ceciliag — June 18, 2012 @ 11:10 am

    I have the cream from my cow, I have the fruit, but i do not have an ice cream maker.. Shame on me! Better get on that!! This looks fantastic.. c

  4. #
    my recent favorite books — June 18, 2012 @ 11:33 am

    This recipe sounds so good and refreshing! Im going to have to try it soon! =)

  5. #
    the second serving — June 18, 2012 @ 1:20 pm

    All your ice cream looks amazing– I can promise you mine wouldn’t look like that!

  6. #
    ChgoJohn — June 18, 2012 @ 2:37 pm

    I agree with you about the weather and hope this isn’t how the rest of summer is going to play out. Isn’t The Perfect Scoop a great book? Each recipe is so accessible and I’ve yet to come across a bad one. Yours today certainly looks like it would be another winner. Love that color!

  7. #
    Villy — June 18, 2012 @ 3:08 pm

    Posts like that make me wanna buy an ice-cream maker ASAP! Yum!

  8. #
    Lisa — June 18, 2012 @ 6:26 pm

    Do you think it would be possible to use something other than vodka to make sure that the yogurt doesn’t get too hard?

    • Christina replied: — June 19th, 2012 @ 5:01 pm

      Any type of alcohol is best since it does not freeze. Instead of vodka you could try some kirsch in the yogurt. If you didn’t want to use any alcohol in the frozen yogurt you can try powdered gelatin. I personally have never tried it but I have read that it works the same way as the alcohol. Just soften gelatin in cold water, warm it to melt it, then add it to the mixture prior to churning. Use 1 teaspoon of powdered gelatin for 1 quart of mixture.

  9. #
    The Teenage Taste — June 19, 2012 @ 6:55 am

    It is an exceptionally warm year, that’s for sure! I need to get my hands on some ice cream – it’s supposed to be 98 degrees in my neck of the woods tomorrow! 🙁

  10. #
    Rufus' Food and Spirits Guide — June 19, 2012 @ 7:01 am

    I love that color!

  11. #
    limegreenjelly — June 19, 2012 @ 4:44 pm

    Reblogged this on Fetish For Ice-cream and commented:
    On nom nom :3

  12. #
    wendy@chezchloe — June 20, 2012 @ 8:54 am

    Yes… this looks great… not to mention all the rest of the choices for cooling off for summer!

  13. #
    luv4wickless — June 20, 2012 @ 9:51 pm

    YUM! Sounds amazing and looks so refreshing for these hot summer months. Def going to try it out 🙂 thanks for sharing!

    -Melanie Gordon
    Independent Scentsy Consultant

  14. #
    BinomialBaker — June 21, 2012 @ 6:07 pm

    I love that you used blueberry greek yogurt! Yum!!!

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