Blackberry-Raspberry Frozen Yogurt

Remember a couple of weeks ago, I strongly urged you to get yourself an ice cream machine? This is one of the reasons!

Guys, this blackberry-raspberry frozen yogurt is amazingly delish and with fresh, juicy blackberries and raspberries seemingly everywhere now, I can’t think of a better time to churn up a batch!

Plus, it’s so just so darn pretty!

I’ve made it twice in the last week because we JUST CANNOT STOP EATING IT!!

It’s a little bit sweet, a little bit tart and a whole lot of creamy yumminess!

And because it’s primarily made with 2% greek yogurt (there’s only half a cup of heavy cream total in here), you can enjoy it pretty much guilt-free, bite after bite after bite…

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Blackberry-Raspberry Frozen Yogurt

Makes about ¾ of a quart

You will need an electric ice cream maker for this.

Prep Time for the berries: 10 minutes, plus at least a couple of hours of chilling time; Prep Time for the custard: 10 minutes, plus a few hours of chilling time, plus the churn time

Ingredients

• 2 generous cups raspberries and blackberries (that’s about 2 six-ounce containers)

• 1 cup sugar, divided

• 4 teaspoons fresh lemon juice

• 1 ½ cups 2% plain Greek yogurt (you could whole or even non-greek yogurt too)

• ½ cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

The Recipe

1. Place the berries, ½ cup of the sugar and the lemon juice in a medium saucepan and use a potato masher to break up the berries until they release their juices and everything is well combined. Cook over medium-high heat for 7-10 minutes, stirring often with a heatproof spoon or spatula, until the mixture is thickened and jammy. Press the mixture through a fine mesh sieve into a bowl and transfer to the fridge to cool completely. Discard the skins and seeds.

2. In a large bowl, whisk the remaining ½ cup sugar, yogurt, heavy cream, vanilla and salt, stirring well until the sugar has dissolved. Add in the chilled berry mixture and stir well. Cover the bowl and return the mixture to the fridge to chill for at least 2 hours and up to overnight. Then churn in your ice cream maker, according to the manufacturer’s directions. Store in an airtight container in the freezer.

Enjoy!

Note: Recipe adapted from King Arthur Flour. I didn’t really stray much from the original recipe—it’s so good as is!