I’m an idea person. You know what I mean? I get really excited about new concepts and novel ways to combine things. It’s my nature. After I created this blog, I started to get bigger and better ideas about food. Through my camera lens, I saw ingredients broken down into colors and textures. Then the flavors seemed more abstract, and I learned that I could combine them like paint on an artist’s palette. Every new-to-me cooking technique is a revelation, every new kitchen gadget a new tool.
I say that I won the jackpot when this little side project of mine turned into a full-fledged food blog, because food blogging suits me so well. I love that my day job lets me work from home and spend more time on this blog. Most days, it’s just me, my dog and my ideas, and I’m happy. I literally get to taste my ideas—sometimes they are good and sometimes they are bad—but they’re always satisfying. It’s all about the learning process.
I decided to write about this subject today because I was just complaining to my friend that writing these posts is the hardest part. You see, when I get excited about a recipe concept, it’s off to the races. I daydream about it, I research it, I make my grocery list, and then I go home and make it. Maybe it’s no good and it dies there. Maybe it has potential and evolves into something different, but better. Maybe I get lucky and it’s just right on the first try. I make it again while tweaking my notes and photographing the process, and then I edit the photos. All this time, I’m in the zone. I couldn’t tell you how much time I spend standing on a chair and leaning over the table with my camera like a crazy person, because I lose track of the minutes while I’m doing it.
Then comes the writing. Frankly, sometimes I don’t have anything to write about, because I’ve been hanging out with my dog and my ideas for too long. Sometimes, I want to spout off about a subject like dating in the Midwest, but I censor myself because my parents and potential boyfriends might read it (ugh). Most of the time, I’m so ready to share my latest concept that I just want to hit the “publish” button. That’s how I was feeling earlier about this fro-yo, before I chugged a cup of coffee and went on a tangent about ideas. Ideas, man!
Maybe you cook for other reasons entirely. I think most people cook by necessity, or for health reasons. Some find great satisfaction in cooking for loved ones. Some, like me, enjoy the creative aspect of it. I cook because I have ideas about food, and I love sharing my ideas once I’ve figured out how to execute them. So whether you’re stopping by this blog for inspiration, a recipe for tonight’s dinner, or just to escape from your workday, I’m just glad you’re here.
I should probably talk a little about this delicious blueberry frozen yogurt. Every bite starts with the flavor of honey, followed by a bracing combination of tart lemon and tangy yogurt, and lastly, the taste of sweet summer blueberries. It’s like, whoa.
Unlike a lot of homemade ice cream concoctions, this one is scoopable straight out of the freezer. That’s the magic of combining full fat goodness (i.e. yogurt) with honey (which never freezes solid) in an ice cream maker. If you have an ice cream maker, this fro-yo is totally worth the effort to make. I hope you’ll give it a shot soon.
Blueberry Frozen Yogurt
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Ice cream maker
- Cuisine: American
This tangy, honey-sweetened lemon blueberry frozen yogurt is a delightful summer treat. Use full fat yogurt for the best texture, and buy organic berries and lemon if you can.
- 1 pint (2 ½ cups) blueberries, fresh or frozen
- ⅔ cup honey
- 1 small lemon, to be zested and juiced
- ¼ teaspoon salt
- 2 cups full fat yogurt, chilled
- Pick through your blueberries and discard any bad berries, stems or debris. In a medium saucepan, combine the blueberries, honey, ½ teaspoon lemon zest, 2 tablespoons lemon juice and salt. Bring the mixture to a simmer over medium heat. Reduce the heat to a gentle simmer, then cook, stirring occasionally, for 15 minutes.
- Optional step: For a smooth consistency, strain the mixture through a fine mesh colander into a bowl. Mash the blueberries with the back of a large spoon in order to extract as much liquid as possible, then discard the mashed blueberries.
- Refrigerate the blueberry mixture until it is totally and completely chilled. You can speed up this process by placing it in the freezer, stirring every 10 minutes or so, for about 45 minutes.
- Mix together your chilled blueberry mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer’s instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.
- Recipes consulted in the making of this recipe: my honey-sweetened chai coconut ice cream, Simply Recipes’ blueberry frozen yogurt, and Green Kitchen Stories’ rhubarb and strawberry ripple froyo. You might also like my roasted berry and honey yogurt popsicles.
- Yields 1 quart frozen yogurt.
- Tip: if your ice cream container is made of glass or metal, chill it in the freezer prior to transferring the finished ice cream to the container. That way the ice cream doesn’t melt when it comes into contact with the glass/metal.
▸ Nutrition Information
P.s. Every time I publish an ice cream recipe, I get questions about ice cream makers. I’m a big fan of this Cuisinart ice cream maker. It’s a pretty affordable option (around $80) and yields a lot of delicious, creamy ice cream (2 quarts at a time). On the downside, you have to freeze the canister for over 24 hours before use, which takes up freezer space, and it is a little noisy while running. I also have a fancy new Breville ice cream maker, courtesy of Sur la Table. It’s nice because it has its own freezing component, so I can just pour in a chilled mixture inside and hit start. However, it is large and heavy, prohibitively expensive, and only yields 1.5 quarts ice cream. So there you have it.
The pictures in this post are just stunning, so beautiful! And I love your description of blogging and the process – it makes me want to get into the kitchen and start cooking up some ideas of my own!
The flavors sound perfect and yes to scoopable fro yo! I hear you on the writing part. That’s my roadblock some days, too. P.S. I’d love to read a post written by you about dating in the Midwest :)
Maybe I’ll write about dating in the Midwest the next time I get really mad about it. :) Hope you have a great weekend lined up, Nicole!
This is gorgeous. Can’t get over the color!
Abby @ The Frosted V
I feel the exact same way! Sometimes, I am just so excited about the recipe that I don’t know what to write!
Becky @ A Calculated
This looks so good. Those swirly pictures! I can’t handle it…! Also, I know what you mean about wanting to just hit “publish”: it’s like, I thought it up, I made it, I photographed it…and now you want me to EXPLAIN it?!
Katrina @ WVS
Well, thank goodness you’re an idea person, because this is awesome!!
yeah, I think it is time for an ice cream maker – next season! I spent so much on cooking utensils this year it makes my head spin! but I totally get what you’re talking about – the writing is the work! All the rest is gravy.
This looks absolutely amazing! I love whipping up healthy desserts…this is getting added to my must-make-list!
This recipe is going to make me go out and buy an ice cream maker. I thought I could get by without one, but I am rethinking that idea! Lovely, lovely post. From your words to your photos, just gorgeous!
I really like reading your posts :) Thank you for struggling through the less fluid portion of creativity to bring them to us!
Thanks, friend. Let’s catch up soon!
You write pretty words. Annnnnd! Make pretty yogurt in frozen form! I’m glad we’re friends ;) xo
Thank you, Ashley, and thank you for being my friend! Hope you’re well.
I totally connect with you about ideas and food and blogging! It’s like this amazingly therapeutic process. It’s only when my husband (sometimes) looks at me like I’m a crazy person when I’m in the middle of a speech about how awesome cashews are and how I’m going to use them in a recipe that I realise some people don’t connect with food in that way (which is cool, because they’re usually the people that are super-appreciative and fun to cook for). Thanks for putting these words out there! And this recipe? I’m excited to stretch out into some ice-cream making soon!
Haha, I’m so glad you get it, Harriet! We should talk about how awesome cashews are someday. I love them, too!
This looks amazingly heavenly. I can’t stop looking at the pictures. Seriously. I can tell you put a lot of time into your creations, and it is SO worth it! I need an ice cream maker is basically what this post is screaming at me.
I relate to this post 100%! You said everything beautiful and I feel almost the same way!
I think we all have our strengths and weaknesses with blogging…I love the writing and defintiely feel most inept at the photography, but to each his own! I always love reading your posts, for what it’s worth!
Laura (Tutti Dolci)
So gorgeous, I love the color and the honey (I love blueberries with honey!).
I feel the exact same way about writing the posts on my blog. I’d rather spend more time creating! This post makes me want to give this recipe a try as soon as I can.
I have the same problem writing posts! I often finish baking, but have no idea what to write about, and then spend an entire week trying to write something proper. This post is lovely, especially the pictures, and your ice cream looks so rich even though its a frozen yogurt!
Ahhh, Kate. I can relate to just about everything you said. And although you say the writing is the hardest part for you, you’d never know that when coming to your blog. Whether you’re telling a story or just talking about the recipe it always feels like there’s purpose + feeling behind your words. Writing is definitely not my strong suit and at times I’ve left them out completely, showing only photos and the recipe. Sometimes it’s fun to let the photos do all of the talking. :) This recipe sounds + looks outstanding. Definitely need to try making fro-yo pronto! I’m wondering how it would taste with full-fat greek yogurt… A brand I love [straus organic] just came out with a full-fat greek yogurt that is the richest + silkiest yogurt I’ve ever tasted. May have to try that out… Have a great weekend!
Hey Ashley, sorry for my super late response. I have had the hardest time keeping up with blog comments lately, both on my blog and on other blogs! Thank you so much for your kind words. Writing is tough, and I’m glad you can relate! I’ll keep an eye out for Straus yogurt. I’m partial to TJ’s European-style, organic full-fat yogurt. P.s. I’ll be in Denver next month, maybe we can meet in real life?!
I want a big bowl of this! So refreshing!
This makes so much sense. I get really excited about new ideas and recipes that I don’t even take the time to photograph them! Usually it’s because by the time I finish cooking I am just too hungry. Working from home sounds nice. Tommy works from home but has to account for every minute of his time with his graphic design firm so it doesn’t quite sound like the same situation as yours. The texture on this frozen yogurt looks out of this world! I wonder if my blendtec could make it. I’m up to 250+ plus blends due to making smoothies every morning! Thanks again! Have a great weekend!
Thanks, Heather! I’m glad you can relate. So glad you’re enjoying my Blendtec. I need to make more smoothies so I can catch up to you!
This post and the chai coconut ice cream really have me considering buying an ice cream maker. You make the ice cream making process look so beautiful with your photos and the finished product looks so delicious! I am definitely putting one of these ice cream makers on my wish list…
Thank you, Sonja! I am really glad I splurged on an ice cream maker. I don’t love making custard-based ice creams, but I love simple frozen yogurt and coconut milk-based recipes.
McKel Hill, MS, RD
This looks so delicious! Thanks for sharing!
This looks so good! Fro yo is kind of my obsession, so I need to give this a try. Thank you for sharing!
Heidi @ Food Doodles
This looks gorgeous! And so delicious :)
Such a great recipe!! I was looking for something exactly like this last week. I wish I had seen it earlier!
Kammie @ Sensual App
Your photography alwayas looks like art. It’s truly amazing. Definitely delicious, drool-worthy and plain magnificent. I love blueberries and I love froyo… well then I think it’s safe to say I would be ALL over this ;)
Thank you, Kammie!
A friend just sent me your blog and I’m so excited to find it! Love your food, your pictures, and wouldn’t have guessed that you don’t love the writing process as much as the others=)
As for dating in the Midwest…as an Indiana girl I’ll tell you what I (and several of my friends) did.
Thanks, Kristi! I’m glad you found my blog. I’m thinking about moving west, actually. :)
This is just beautiful! I want to try it! I love homemade, scoopable-from-the-freezer desserts :) I’ thankful that you love this process so much — we all get to benefit from it! I cook for the creativity of it all, too. Just, not as prettily as you do :) xo!
I totally agree, the writing part is definitely the most difficult and intimidating part, I’m definitely not there yet!
This recipe looks utterly fabulous. As usual for your blog, simply amazing colours!
dervla @ The Curator
I don’t have an ice cream maker, but this post is seriously making me want to run out and buy one. And yes, isn’t the writing the hardest? But once you get a few words down and you feel that flow coming, then there’s such relief : okay that totally read like i was talking about going to the bathroom!! Sorry :)
Haha! Thanks, Dervla. If you have a food processor, this ice cream making technique might work for you: http://www.thekitchn.com/video-how-to-make-ice-cream-in-a-food-processor-171649
This is possibly the best description of food blogging I’ve read. Thank you for putting it into words!
This looks fantastic! Love the idea of using honey instead of sugar. Very smart way to keep it scoopable!
Love your blog + ideas…so glad you created this space for yourself so that the rest of us can enjoy it :) I can relate to a lot of this…I also cook to bring ideas to life, but trying to incorporate it with the need to actually eat…it’s a challenge. We often have takeout because I’m too busy “experimenting” to actually make dinner….but it’s the ideas that bring me to the kitchen, so at least sometimes something useful comes out of it.
p.s. the frozen yogurt looks amazing and will most definitely be made.
I cannot tell you how much I relate to this post. It is not infrequently that I find myself staring at a blank screen, wondering what it is I want to write about. I, too, often want to go on a tear, but remind myself that people I know might be reading :) I will say that your thoughts are always thought-provoking and hit a nerve. xo
I always have admired your creativity, Kathryne. Love the fro-yo. Keep doin’ your thing, lady.
This sounds perfect right about now, I’m melting from the heat out here!
I tried three of your recipes this weekend and loved them all, but this yogurt was amazing! I loved the simplicity of it, the deep purple hue, and the tangy sweetness as it melts in my mouth. Perfect for the last few days of summer!
Kristen, I’m so happy to hear that you loved my recipes! I have just a few more bites of my fro yo left, and I’ll be sad when I run out.
I made this yesterday afternoon and it was perfect; just the right amount of sweet, tart and creamy. Even though I made the batch after Labor Day, it’s a recipe that brings you back into the Summer months.
My girlfriend sent me the recipe link (she follows your blog religiously). Looks like I’ll have to keep an eye on your blog updates from now on, too. Thanks for the great recipe.
Hey JP! Thanks for commenting! I’m glad you enjoyed the fro yo. Hope you shared some with your girlfriend! Let me know if you try any other recipes, please. I love feedback.
This looks so beautiful! Love your photos.
nice to know that even the authors of the most beautiful and well respected blogs, don’t always know what the hell to write about either! lovely and inspired as always.
I came across your blog while searching for inspiration for my new blog. I love your pictures and this recipes sound delicious, can’t wait to make it.
Maite's Sweet Food
Kate!!I love this recipe!!I think I’m doing this ice-cream tomorrow!!! I’ve juts found you and I’m staying as a follower!!Love everything!!! Greetings from Spain!!!!!!!!!xo
Thank you, Maite. Hope the frozen yogurt turned out great!
My daughters (ages 4 &7) and I made this yogurt today and we loved it!! All of your desserts look great. Can’t wait to try more of them.
Eileen, that sounds like such a fun kitchen project for kids! I’m glad you all enjoyed it!
Yummy, Yummy. We have the best berries in the Pacific Northwest. Do you think blackberries or raspberries would work with this recipe as well? Same goes for the maple tea cake.
Hey Rebecca! I think blackberries would be terrific in the cake. I *think* they would work well in the frozen yogurt as well, but since they’re so seedy, you’ll definitely want to strain the blackberry/honey mixture before pouring it into the yogurt. Good luck!
Addendum: same goes for raspberries!
Would this work if i DON’T have an icecream maker?
I’m not sure. Here are a couple of techniques that might work: http://www.thekitchn.com/video-how-to-make-ice-cream-in-a-food-processor-171649
Yesss! Inspired from your mango lassi froyo post I gave strawberry lemon froyo a try and it turned out absolutely delicious. And today found this to my joyful surprise you have this recipe with lemon/juice and zest both :-)
I used sweetened condensed milk insted of honey and made it w/o ice cream maker. It still worked. Except i had to keep it out on the counter top for 15 minutes before serving to get that creamy froyo scoopable consistancy. I am going to purchanse the machine you have recommended and explore different flavor this summer. Thank you!
Hey Jinal! I want to try your strawberry version! I’m glad your version worked without a machine. I have been using my ice cream maker for a few years now and really love it! Hope you do, too!
Hi this does look delicious. I was wondering if you could make it with coconut cream or coconut milk?
Yes, I think so! I’d use full fat coconut milk.
I just made your blueberry frozen yogurt, and all I can say is, “Wow!” It is creamy, tangy, sweet, and absolutely delicious. I did add a little cinnamon, vanilla extract, and some baharat spices to give it another layer of flavor, and it is incredible. Thank you!
Thank you, Melissa! So glad you enjoyed it! You might like my mango lassi frozen yogurt, too!
I just wanted to mention that I am glad you include a picture of the food item when I hit “print.” Sometimes there is none on some blogs and I need a picture.
Also, I have no idea how to combine ingredients for tastes that improve in combination. I tend to eat things simple because that is all I know how to do. So, I appreciate someone who can experiment with foods and tastes and such so that I can just enjoy the finished recipe.
Thanks, Joy! I’m glad you appreciate that aspect. I love to really think through recipes and come up with the best possible combination!
Can’t remember how I found your blog (think via a pin on Pinterest) but so glad I did. Not a “naturally gifted” cook LOL (sure glad hubby is) but love to follow a recipie and create something :) Love your blog! Thank you for all your work behind the scenese to create your posts and wonderful cullinary creations. So wonderful to have a passion turn into a wonderful blog and who knows what in the future :) Wishing you all the best and thanks again for sharing so many wonderful recipes!
Thank you for saying hello, Marisa! Delighted to hear that you’re enjoying my recipes. I feel like I landed the best job in the world! I love it. :)
Wow. This looks great. Can’t wait to try it.
My family and I absolutely LOVE this recipe! Not only is it made with healthy ingredients, but it is absolutely delicious and quite easy! Thank you for sharing, Kate.
Amazing! My favorite ice cream/frozen yogurt recipe!! Thank you!
Thank you, Marsha! Happy to hear it!
I only have non fat yogurt, Can I use 1/2 cup heavy cream then 2 1/2 cups of non fat yogurt
Yes, I think that will work!
The reason I cook is for the enjoyment. I have depression and anxiety and cooking and / or baking makes me forget about what is bothering me. I enjoy being in the kitchen (except for dishes and cleaning up that is lol) I have a food blog as well.
Now for the question I actually was commenting on. Would this recipe taste as good replacing the blueberries for another fruit? would it need to be changed in any way if it was strawberries or raspberries?
I find cooking soothing, too, Laurie, so you’re definitely not alone in that! I think this would be delicious with other types of berries. You wouldn’t need to change anything about the recipe if you swap out the berries.
Could i use mango instead of blueberries ?
I haven’t tried it with mangos. It could work, but blueberries provide a nice sauce when you simmer. Let me know if you try it!
Question: could I sub fresh strawberries for blueberries instead? I just went strawberry picking and I THOUGHT I would be able to get through 2 pounds of strawberries easily, but it’s proving harder than I thought!
It could work as a good substitute! Let me know!
Thank you very much for sharing your recipes. My husband and I loved your Blueberry Frozen Yogurt so much, I am making it for the second time.
I am going trying your Roasted Berry and Honey Yogurt Pops next. I can’t wait!
You’re welcome, Sherry!
Do you think this could be made with a non dairy yogurt with a high fat content like coconut yogurt?
Hi Hayley! You could try it. Let me know if it works for you.
Hi Kate! Love all your recipes, would love to make this one but have a question: can this be made without the ice cream maker? How essential is it in the recipe? Thanks!
Hi Asia, You want to make sure it is cold enough and can process right to get the ice cream / frozen yogurt texture. Sorry!
Yum yum yum YUM! I made the base over the weekend and just had a chance to run it through my ice cream maker. It’s SO DARN GOOD. The lemony zing and fresh blueberry flavor are TO DIE FOR! I had a little extra heavy cream from another recipe that I threw in and I’m not mad about it. Turned out delicious. Thanks for the wonderful recipe!
I’m so glad this was a hit and that you loved it, Anna! I appreciate you taking the time to review.
This was unbelievable!!! I used homemade unsweetened yogurt, and the recipe just blew me (and all who tried it) away!!! We are always searching for satisfying treats that are sweetened only with honey or maple syrup. Bookmarked and will be a permanent treat in our home!
This was AMAZING!! Super easy to make and absolutely delicious!
I found this quite icy and a bit too tart. I notice you didn’t say to churn the mix but I assume that this should have been part of the process to avoid the icy texture?
I’m sorry you didn’t love it, Sarah. I appreciate your feedback. Did you follow the optional step?
Angela M. Grube
I kniw this is very old but i still found my way to it. Ive not finished with the recipe part but i did have a small comment about straining the blueberries. I hate throwing things away so i took the part that was strained out added a few large spoonfuls of yogurt with it and to add a bit of extra flavor, an emulsifier(agar) and a 1/2 tsp blueberry emulsion. Then I put it in candy silicone molds and put them in the freezer. It turned into some yummy little frozen yogurt bites. Id post the photos if i could but they actually looked pretty good, too.
The color and the consistency of this frozen yogurt are perfect. However, about all we taste is the honey. I would make this again but next time I would use sugar syrup in place of the honey.
I’m sorry you didn’t love it, BF. I appreciate your review.