I’m an idea person. I get excited by new concepts and by finding fresh ways to combine ingredients. After I started this blog, food began to reveal itself to me in colors, textures and flavor relationships. Through my camera lens I broke recipes down visually, then rebuilt them like a painter mixing colors. Every new technique is a small revelation and every useful gadget becomes another tool for experimenting.
I feel lucky that this side project grew into a full-time food blog because the work suits me. Working from home lets me balance my day job with recipe testing and photography. Most days it’s just me, my dog and a head full of ideas, and I couldn’t be happier. I get to taste-test my experiments—some succeed, some don’t—but the process is always satisfying and full of learning.
Writing these posts, though, is often the hardest part. When a recipe idea sparks, I dive in: I daydream, research, make a grocery list and cook. Sometimes the first attempt falls flat and I move on. Other times the idea evolves into something better. Occasionally I hit it perfectly on the first try, and then I remake it while I photograph the process and fine-tune my notes. During those shoots I lose track of time—standing on a chair or leaning over the table with my camera, utterly absorbed.
Then comes the writing. Sometimes after living with a recipe in my head for days I struggle to find the words. Other times I’m bubbling over and just want to publish immediately. That was the mood I was in earlier about this fro-yo—until a cup of coffee sent me off on a tangent about ideas. Still, I love sharing what I make, whether it’s to inspire your weeknight dinner, to spark creativity, or simply to offer a pleasant escape.
People cook for many reasons: necessity, health, feeding loved ones, or purely for creative satisfaction. I cook because I have ideas about food and I enjoy figuring out how to execute them. If you’re here for inspiration, a recipe to try tonight, or a little break from the day, I’m glad you stopped by.
About this blueberry frozen yogurt: it’s bright, honey-sweetened and lemony, with tangy yogurt and the clear taste of summer blueberries. Each spoonful opens with honey, follows with tart lemon and creamy yogurt, and finishes with sweet blueberry. The combination is vivid and refreshing.
Unlike many homemade ice creams, this frozen yogurt is scoopable right from the freezer. That’s thanks to using full-fat yogurt and honey—honey keeps the mix from freezing rock-solid. If you own an ice cream maker, this recipe is worth the effort. It yields a smooth, scoopable quart of fro-yo that’s perfect for warm days.
Blueberry Frozen Yogurt
- Author: Kathryne Taylor
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 servings
4.4 from 16 reviews
This tangy, honey-sweet lemon blueberry frozen yogurt is a delightful summer treat. Use full-fat yogurt for the creamiest texture, and organic berries and lemon if you prefer. This recipe yields about 1 quart of frozen yogurt.
Ingredients
- 1 pint (2 ½ cups) blueberries, fresh or frozen
- ⅔ cup honey
- 1 small lemon, zested and juiced
- ¼ teaspoon salt
- 2 cups full-fat yogurt, chilled
Instructions
- Sort the blueberries and remove any stems or damaged fruit. In a medium saucepan, combine the blueberries, honey, ½ teaspoon lemon zest, 2 tablespoons lemon juice and salt. Bring to a simmer over medium heat, then reduce to a gentle simmer and cook, stirring occasionally, for about 15 minutes.
- Optional: For a smooth texture, press the cooked mixture through a fine-mesh strainer into a bowl. Use the back of a spoon to extract as much liquid as possible, discarding the pulp.
- Chill the blueberry mixture completely in the refrigerator. To speed this up, place it in the freezer and stir every 10 minutes or so for roughly 45 minutes until thoroughly chilled.
- Stir the chilled blueberry concentrate into the chilled yogurt, then churn in your ice cream maker according to the manufacturer’s directions. Serve immediately for soft-serve texture, or transfer to a freezer-safe container and freeze several hours for scoopable frozen yogurt.
Notes
Tip: If your storage container is glass or metal, chill it in the freezer before transferring the finished frozen yogurt so the fro-yo won’t melt on contact.
Nutrition
The nutrition info is an estimate from an online calculator and not a substitute for professional advice.
- Category: Dessert
- Method: Ice cream maker
- Cuisine: American
P.S. I often get questions about ice cream makers. I’ve used a reliable Cuisinart model that’s affordable and produces very creamy results (you do need to freeze the canister ahead of time). I’ve also used a Breville unit with a built-in freezer; it’s convenient because you don’t pre-freeze a bowl, but it’s bulkier and pricier. Choose the option that fits your space and budget.