Recipe: Honeyed Blueberry Frozen Yogurt

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Ice cream season is here and we broke out our ice cream maker last week for the first batch. This yogurt is a simple recipe, with only honey for sweetening, and fresh blueberries that spread their delicious summer flavor through the whole batch.

There's a little cream in the recipe for smoothness; yogurt alone sometimes gets rough and icy without a little extra fat to help out. Use a honey that you like - the flavor comes through strongly. It's beautifully refreshing and a great way to use up those summer berries.

Honeyed Blueberry Frozen Yogurt
about 2 quarts

1 cup orange blossom honey
2 tablespoons brandy or rum
1 32-ounce container whole milk yogurt
1 cup cream
1 pint blueberries
2 tablespoons Kirsch or rum
1 tablespoon sugar

Heat the honey in a small saucepan with the brandy or rum until it's quite liquified. Add to yogurt and cream and beat until well mixed and lightened. Chill for several hours or overnight.

Pulse the blueberries in short bursts in food processor with the sugar and Kirsch. They should be chopped but not pureed. Cover and refrigerate.

Freeze the yogurt mixture, adding the blueberries in chunks at the end. Cover tightly and freeze.

Per serving, based on 6 servings. (% daily value)
19.8 g (30.4%)
12.3 g (61.5%)
64 g (21.3%)
1.3 g (5.2%)
60.5 g
6.6 g (13.2%)
74 mg (24.7%)
87.5 mg (3.6%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.