Blueberry Vanilla Frozen Yogurt

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My husband and I popped into Fresh Market last week and picked up some beautiful blueberries. Naturally, my first thought was ice cream. Lately, I’ve been dreaming up all sorts of new flavors. I haven’t experimented with fruit, though, and this posed the perfect opportunity. For this recipe, I blended blueberry, vanilla, and cinnamon, and the result is a flavor-intense frozen yogurt. I used Madagascar Bourbon Vanilla Bean paste, which has a slight bourbon taste that blends nicely with the other flavors in this recipe. I even added a pinch of cardamom for something different and opted to use greek yogurt in my base instead of a heavy cream. The yogurt works well with the fruit, lending a lighter more refreshing finish. I especially love the color!

When I made the Honey Lavender Ice Cream, I said it was my favorite, but this recipe surpassed it. Give it a try and let me know what you think.



Place blueberries, lemon juice, sugar, salt, cinnamon, cardamom and vanilla bean paste in a medium saucepan. Heat on medium heat, stirring constantly, until all sugar is dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all sugar has dissolved, remove from heat and let cool for 10 minutes.

Place cooled mixture in food processor and puree until smooth.

Stir in yogurt and half and half. Mix well. Refrigerate for several hours until completely cold.

Follow instructions on your ice cream maker.


Amber Recker is a non-profit leader, freelance writer, community volunteer, and food blogger. By day, she serves as the director of development and marketing for Cancer Services of Northeast Indiana, where she handles fundraising, marketing, and public relations. In her spare time, she and her husband Jon spend time in the kitchen and maintain their food blog: They have two Great Danes, Lucy and Lenora, who keep them on their toes.
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