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This blackberry frozen yogurt combines smooth and creamy fruity yogurt, with a swirl of sweet honeyed blackberries for added taste and pizzazz. Better still, you can make it in less than 10 minutes (excluding freezing time) and it requires only 3 ingredients!
Since this is far healthier than ice cream you can enjoy it guilt free – plus the berries pack a load of great vitamins and minerals!
This recipe firstly includes frozen blackberries. You can absolutely freeze fresh blackberries for 3-4 hours in the freezer, or you can use those pre-frozen packs from the supermarket. You’ll also need 2-3 fresh or thawed blackberries.
The next main ingredient is, you guessed it, yogurt. Ideally opt for full-fat greek yogurt (more information below). Finally you’ll need 1 tbsp + 1/2 tsp honey per portion. The first tbsp is added to to the frozen yogurt. This helps stop it freezing so solid and will make it more creamy and scoop-able. The second drizzle is used to make a simple blackberry sauce – which you’ll swirl through the frozen yogurt during the freezing process (and use to drizzle when serving)
How do you make it?
This amazing fro-yo might look impressive, but it’s super simple to make. Start by making the blackberry sauce. Whizz up the non-frozen blackberries and the honey for the sauce in a blender until you have a roughly smooth texture (a few bumps make it look nice and rustic in my opinion!). Pour the mixture into a small bowl.
Next add the yogurt, remaining honey and the frozen blackberries into the blender. Blitz until you have a smooth texture. Pause every few seconds to scrape any bits stuck to the sides of the blender off.
Pour the mixture into a freezable container and place in the freezer. Use a container with a lid to prevent freezer burn. A longer container will also help with getting a nice long scoop when you come to serve.
After two hours remove from the freezer and mix everything together well. It should be semi-solid at that point but easily stirred. Drizzle the swirl mixture over the yogurt and gently stir it in so you have clear ribbons running through the mixture. Place back into the freezer.
The yogurt should be a perfect texture for scooping and serving after a further 2-3 hours (depending on how much you’ve made as a larger quantity will take longer to freeze than a smaller). If you freeze for longer then it will become more solid so it’s best to leave it out of the freezer for 5-10 minutes before serving.
What’s the best type of yogurt to use?
While frozen yogurt is something you want to eat as a healthy option, it really works best with full fat yogurt. Also, the more protein the better. This recipe uses full fat Greek yogurt, which results in a super creamy texture.
If you use low-fat yogurt it has a much higher water content which means it will freeze into a rock-solid mass. You could leave it out of the freezer for longer before eating, but you’ll find the melted parts are very watery and it will be very crystalised in texture.
If you do insist on trying a low fat yogurt option then I’d suggest making it a few hours before you want to eat it, freezing it for 2-3 hours (until frozen but still easily scoop-able and stirring it every hour during the freezing time. Don’t let it freeze for a longer period than that.
How long will it last?
This yogurt will last for up to 8 weeks in the fridge. That is, of course, if you actually let it sit there that long. This is a great option to satisfy your sweet tooth without having chock-full of sugar and fat ice cream. I also love to eat it for breakfast on hot days. It’s really just yogurt, honey and fruit after all.
You can use pretty much any berries for this frozen yogurt – strawberries, blueberries, raspberries – they all work great!
Products that work great for this recipe:
Paper Freezer Tubs
Dublin Crystal Collection Dessert Bowls
Joseph Joseh Dimple Ice Cream Scoop
This blackberry frozen yogurt combines smooth and creamy fruity yogurt with a swirl of sweet honey blackberries for added taste and pizzazz. Better still, you can make it in less than 10 minutes and it only requires 3 ingredients!
The default recipe serves one (with 2 standard size scoops)
- 50g frozen blackberries
- 120g greek natural yogurt
- 1 tbsp honey
For the Swirl:
- 0.5 tsp honey
- 2–3 blackberries (not frozen)
1. Leave the frozen blackberries out for 5 minutes or so before preparing to soften. Make the swirl mix in the meantime. Add the honey and non-frozen blackberries into a blender and blitz. Spoon into a small bowl and set aside.
2. Add the frozen blackberries, yogurt and honey into a blender and blitz until you have a smooth mixture.
3. Pour the mixture into a container and place in the freezer.
4. After two hours, remove from the freezer and stir the mixture well. Drizzle over the swirl mixture, then use a spoon to lightly stir it into the yogurt. Place it back in the freezer for at least another 2 hours.
5. The mixture will keep for up to 2 months in the freezer. When serving take it out around 5-10 minutes before to soften which will help you to scoop it.
- Make sure you use a freezer-proof container that has a lid.
- I find Greek yogurt gives the best, creamiest texture for this recipe. However, you can use full-fat natural yogurt if you prefer. While it might seem tempting to use low-fat yogurt it will freeze really solid and the texture is inferior.
- Make sure you use a freezer-safe container that has a lid to prevent freezer burn.
- Category: Dessert
- Method: No Cook
- Cuisine: British
- Serving Size: 1 (2 scoops)
- Calories: 129
- Fat: 6g
- Carbohydrates: 15g
- Protein: 4g
Keywords: dessert, snack, fruit, yogurt, blackberries, healhy