Berry Yogurt Ice Cream
This Berry Yogurt Ice Cream is a creamy, refreshing, and healthier alternative to traditional ice cream. Made with fresh or frozen berries, Greek yogurt, and natural sweeteners, it’s a simple yet delicious dessert perfect for summer or anytime you crave a guilt-free treat. No ice cream maker? No problem! This recipe is easy to make with just a blender and a freezer.
Equipment
- 1 Blender or Food Processor – For blending the ingredients into a smooth mixture.
- 1 Freezer-Safe Container (1-Quart Capacity) – For freezing the ice cream.
- 1 Rubber Spatula – To scrape down the sides of the blender and mix the ice cream.
- 1 Mixing Bowl (Optional) – If mashing the berries manually.
Ingredients
Main Ingredients:
- 2 cups mixed berries strawberries, blueberries, raspberries, or blackberries
- 1 cup Greek yogurt or regular yogurt
- ¼ cup honey or maple syrup adjust to taste
- 1 tbsp lemon juice optional, enhances flavor
- 1 tsp vanilla extract optional, for added depth
Optional Add-ins for Creaminess:
- ¼ cup heavy cream or full-fat coconut milk for a richer texture
- 1 tsp chia seeds for a thicker consistency
Instructions
Step 1: Prepare the Berries
- If using fresh berries, wash and pat them dry. Chop larger berries like strawberries into smaller pieces.
- For a smoother texture, cook the berries in a saucepan over low heat for 5 minutes with a tablespoon of honey. Let cool before blending.
Step 2: Blend the Ingredients
- In a blender or food processor, combine the berries, Greek yogurt, honey, lemon juice, and vanilla extract.
- Blend until smooth and creamy. If you like a chunkier texture, pulse instead of blending continuously.
Step 3: Freeze the Mixture
- Pour the mixture into a freezer-safe container.
- Stir every 30 minutes for the first 2–3 hours to break up ice crystals.
- Freeze for at least 4 hours or until firm.
Step 4: Serve and Enjoy!
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Serve in bowls, cones, or topped with fresh berries and granola.
Notes
- For a Dairy-Free Version: Use coconut or almond yogurt instead of Greek yogurt.
- For a Creamier Texture: Add a splash of heavy cream or full-fat coconut milk.
- To Reduce Sugar: Use a sugar-free sweetener like stevia or monk fruit.
- Storage Tip: Keep in an airtight container in the freezer for up to 2 weeks.