Blueberry Yogurt Ice Cream Recipes

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BLUEBERRY YOGURT ICE CREAM



Blueberry Yogurt Ice Cream image

This recipe is a divine way to cool off and get refreshed on a hot summer day. It is a different kind of ice cream recipe, that pleases the palate. Cook time includes the time it takes to freeze, this varying from machine to machine.

Provided by BirdyBaker

Categories     Frozen Desserts

Time 5h45m

Yield 1 batch

Number Of Ingredients 5

1/2 pint heavy cream
500 g natural yoghurt
1 lb blueberries (rinsed clean)
9 ounces caster sugar
4 tablespoons creme de cassis

Steps:

  • Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
  • Simmer for about 10 to 12 minutes.
  • When the blueberries are tender remove the pan from the heat.
  • Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
  • Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
  • Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
  • Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Nutrition Facts : Calories 2372.4, Fat 105.8, SaturatedFat 65.4, Cholesterol 391.1, Sodium 325, Carbohydrate 350.8, Fiber 10.9, Sugar 323.7, Protein 25.6

BLUEBERRY FROZEN YOGURT



Blueberry Frozen Yogurt image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time P1DT2h35m

Yield 1 quart

Number Of Ingredients 5

3/4 cup sugar
1 teaspoons pure vanilla extract
One 12-ounce bag frozen blueberries, thawed
Juice of 1/2 lemon
2 cups plain whole-milk Greek yogurt, chilled

Steps:

  • A full 24 hours before you make your frozen yogurt, place your ice cream insert into the freezer.
  • Add the sugar, vanilla, blueberries and lemon juice to a saucepan over medium heat and stir well. Press the berries with the back of a wooden spoon so the berries burst. When the sugar has dissolved, remove from the heat. Let cool then refrigerate until well chilled, about 2 hours.
  • Add the chilled berry mixture to a food processor. Pulse until smooth, then add the yogurt and continue to blend until completely mixed.
  • Turn your ice cream machine on and pour in the yogurt mixture. Churn until the mixture looks slushy, like soft serve, 12 to 15 minutes. Cover with plastic wrap and place in the freezer for several hours until it's scoopable.

BLUEBERRY FROZEN YOGURT



Blueberry Frozen Yogurt image

When frozen as directed, the yogurt will have a light granita texture that can be easily scraped with a fork. If you prefer a smoother texture, you can spin the yogurt mixture in an ice cream maker according to the manufacturer's instructions.

Provided by Giada De Laurentiis

Categories     dessert

Time 10h35m

Yield 3 cups

Number Of Ingredients 6

1 pound frozen blueberries, thawed
1 tablespoon plus 1/3 cup honey
Two 3-inch-long sprigs fresh thyme
2 cups chilled plain whole-milk Greek yogurt
1/4 cup agave
2 tablespoons fresh lemon juice

Steps:

  • Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.
  • Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.
  • Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-3/4 quarts.

Number Of Ingredients 4

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Steps:

  • In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.

SWIRLED BLUEBERRY FROZEN YOGURT



Swirled Blueberry Frozen Yogurt image

A silky homemade sauce is anything but vanilla when it comes to topping a scoop. These are the touches that make celebrations extra special. -Christina Seremetis, Rockland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 cup fresh or frozen blueberries
1/3 cup sugar
1/3 cup finely chopped walnuts
1 quart fat-free frozen yogurt, softened
DRIZZLE:
2-1/2 ounces white baking chocolate, chopped
1 tablespoon fat-free milk
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the blueberries, sugar and walnuts; let stand for 15 minutes., In a large container, layer a third of the frozen yogurt and half of the blueberry mixture. Repeat layers. Top with remaining frozen yogurt. Swirl mixture; freeze until firm., In a small saucepan, combine the chocolate, milk and vanilla. Cook and stir over low heat until chocolate is melted. Serve with frozen yogurt.

Nutrition Facts : Calories 221 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

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