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This blueberry frozen yogurt is a favorite of mine. It's sweet, packed with blueberry flavor, and the yogurt keeps the sweetness in check. I tested it with both fresh and frozen blueberries, and once it's churned, I can barely tell the difference. I took one bite and immediately announced I was eating the whole batch. I wasn't kidding.

A glass cup filled with three scoops of purple berry sorbet, garnished with mint, sits on a white plate with a wooden spoon. Blueberries, lemon halves, and a blue cloth are in the background.

To me, frozen yogurt needs to be sweet, but I also want a little tang. This blueberry yogurt is perfect to me.

It makes me happy. That's the plainest way I can say it.

If homemade frozen yogurt sounds like a project, know that it isn't. There is no custard to cook and no eggs to temper. Just blend and freeze!

Serve by itself, with my Blueberry Compote.

Overhead view of bowls containing ingredients for blueberry frozen yogurt: blueberries, sugar, yogurt, honey, a lemon, vanilla extract, salt, and cinnamon on a marble surface.

Ingredient Notes

I use plain whole-milk yogurt, and I'd recommend that is what you do too. Low-fat will taste fine, but when it freezes, it gets icy. You can do it, and it will be delicious, but the texture isn't as good.

I used honey, but maple syrup would work too.

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Make it in Your Ice Cream Maker

This blueberry frozen yogurt recipe was created to use in an ice cream maker. See below if you want to use a Ninja Creami machine.

A blender jar with brown liquid and spices, a blue bowl of blueberries, and a white measuring cup filled with yogurt sit on a marble countertop, ready to be transformed into creamy blueberry frozen yogurt. — Add 1 cup of the yogurt and the remaining ingredients to the blender.

A blender container with blueberries and white liquid, possibly milk or yogurt, inside—suggesting the start of a homemade blueberry frozen yogurt—viewed from above on a marble countertop. Blender parts are visible nearby. — You don't want the blender to overfill, so hold back the remaining cup of yogurt.

A blender with vibrant purple blueberry frozen yogurt smoothie and a white measuring cup with a small amount of white ingredient sit on a marble countertop. — Blend until smooth, and then transfer to a bowl and stir in the yogurt.

An orange bowl filled with dark purple liquid, possibly blueberry frozen yogurt or soup, sits on a gray marble surface. — After you blend the base, you want to chill the yogurt mixture back down by putting it in the refrigerator for a couple of hours. If you want it quicker, you can put the base in the freezer for about 20 minutes. Some blenders blend so well they can really heat up the mixture, so don't skip this step.

A close-up view inside an ice cream maker churning a dark red mixture, likely a fruit sorbet, gelato, or blueberry frozen yogurt, with the paddle visible in the center. — Freeze according to the manufacturer's instructions.

A close-up of a white ice cream maker bowl containing freshly churned, deep red sorbet with a creamy texture, partially gathered on the mixing paddle—reminiscent of a luxurious blueberry frozen yogurt. — You can eat it straight from the machine, or transfer to an ice cream container and let it get firmer.

Make it in the Ninja Creami

You can make this in your Ninja Creami if you want. Since it was originally created for an ice cream maker, it doesn't fit into a single pint. You will need two. Divide the base into the pints and freeze for the normal 24 hours. You will want to run them on the Yogurt setting. If you machine doesn't have that, use the Lite Ice Cream setting.

Make sure you respin once. If it is still stiff, add a tablespoon or two of milk and spin again. Ninja creami frozen yogurt is some of the creamiest froyo I've made, and this blueberry version is a personal favorite.

Storing it

You can store this in a sealed container in the freezer for up to a month. After a few days in the freezer it firms up hard, so let it sit on the counter about ten minutes before you scoop.

A glass cup with scoops of blueberry sorbet, garnished with mint, sits on a white plate with a wooden spoon. Blueberries and lemon halves are scattered nearby, with a bowl of blueberries and blue cloth in the background.

If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, Instagram, and PINTEREST to see all my delicious recipes.

A glass cup filled with scoops of purple berry frozen yogurt, garnished with a mint leaf, sits on a white plate. A wooden spoon and sliced lemons are beside it, with a blue cloth in the background.

Print Recipe

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Blueberry Frozen Yogurt

Prep Time7

Refrigeration and Churning2 30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 192kcal

Author: Wendy Polisi

Ingredients

2 cups plain whole-milk yogurt divided
2 cups fresh or frozen blueberries
½ cup sugar
¼ cup honey
1 lemon juice and zest
1 teaspoon vanilla extract or vanilla bean paste
¼ teaspoon sea salt
⅛ teaspoon cinnamon

Instructions

In a blender, combine 1 cup of the yogurt, blueberries, sugar, honey, lemon juice and zest, vanilla, salt, and cinnamon.

If you have a larger capacity blender, you can blend all the ingredients at once.

Process for 2 minutes, until smooth.
Transfer to a bowl, and whisk in the remaining 1 cup of yogurt.
Refrigerate for 2 hours.
Process in your ice cream maker according to the manufacturer’s instructions.

Ninja Creami

Follow the instructions above, and after stirring in the yogurt, divide the mixture between Creami pints. Freeze for 24 hours.
Process in your creami using the Yogurt setting. If your machine doesn't have a yogurt setting, I recommend the Lite Ice Cream setting.

Nutrition

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Dessert Recipes Ninja Creami