Homemade Creamy Deliciousness!
I’m loving it with chunks of sugar cookies – great with or without!
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.
- 3 cups fresh blueberries
- 1 1/4 cups pure cane sugar
- 1/4 cup brown rice syrup (can use non-gmo corn syrup or Lyle’s syrup)
- 2 tablespoons filtered water
- 1/8 teaspoon sea salt
- 2 teaspoons fresh lemon juice
- 1 1/4 cups buttermilk
- 2 1/2 cups greek yogurt ( I used full fat)
- 4 soft sugar cookies (if using for a “mix-in) see recipe
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.
See my CATALOG OF WELL TESTED RECIPES HERE:
Makes: 3 pints