Best Blueberry Frozen Yogurt with a Sugar Cookie Crumble
It’s really quite simple to make Frozen Yogurt!
First, cook blueberries with sugar, brown rice syrup and a bit of water.
Simmer until the blueberries soften and the mixture become syrupy.
Next ~ blend in the carafe of a blender – add buttermilk, then Greek yogurt and you are done!!
Refrigerate until cold and churn.
Make: Amazing Gluten Free Soft Sugar Cookies- if you want a mix-in (see recipe)
Pick over blueberries, discard any stems and wash. Set aside.
Add sugar, syrup, water and salt in a 2 quart non-reactive pot.
Bring to a boil, stirring. Add blueberries, stir and reduce to a simmer.
Cook uncovered for 5 minutes. Remove from the heat, let cool 5 minutes.
Add lemon juice.
Add the blueberry mixture to the carafe of a blender. Purée smooth from low speed to high – one minute.
Add the buttermilk (will cool down the mixture) and blend one minute.
Add the yogurt and blend one minute – scrape down the carafe as needed.
Add the yogurt mixture to a large bowl, cover an refrigerate until cold – 4 hours to overnight.
Process the yogurt in a ice cream machine.
Fold in 1/2″ pieces of soft sugar cookies (if using) just before adding to containers and freeze. HINT: Use about 1 1/2 cookies per pint; 6 cookies total.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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I make this without an ice cream maker?
It is possible to make ice cream without an ice cream machine.
With that being said – I have a high end self-contained unit works with a refrigerant from Italy that I use.
There are so many models that do the job well from about $60 – $100 (US)
Believe me – once you invest in one, you will be able to create so many delicious homemade flavors and I believe you will get great use out of it. See this method below and take care!
For the freeze & stir method:
Place the mixture in a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.
Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand held mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen.