I’m excited to share my Blueberry Froyo recipe made with just five ingredients and a blender, plus a playful swirl trick that creates beautiful marbled color to pique your curiosity.

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I never thought frozen yogurt could be this simple or this bright. My Homemade Froyo takes plain Greek yogurt and frozen blueberries and turns them into something that feels fancy but isn’t.

It’s the kind of Blueberry Froyo that steals the show at a summer afternoon, cool and tangy with little bursts of berry in every bite, and yes you can give it a playful swirl for extra YUM. I get why people keep asking for seconds, because the texture and the flavor surprise you, especially when you weren’t even trying to impress anyone.

Ingredients

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Greek yogurt: Thick, rich in protein, tangy, it’s full of probiotics and makes it creamy.
Frozen blueberries: Sweet, high in fiber and antioxidants, stains your hands and brightens flavor.
Honey or maple syrup: Pure sweetener, quick carbs, gives a floral or caramel like note.
Lemon juice: Sharp acid, vitamin C, cuts sweetness and lifts everything, tiny but magic.
Milk or nondairy milk: Thins the mix, adds calcium and soft creaminess, mild flavor.

Ingredient Quantities

2 cups plain Greek yogurt, full fat for creamier texture

1 1/2 cups frozen blueberries

1/3 cup honey or pure maple syrup

1 tablespoon fresh lemon juice

2 tablespoons milk or unsweetened nondairy milk

How to Make this

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1. Measure everything out: 2 cups plain Greek yogurt, 1 1/2 cups frozen blueberries (reserve about 1/4 cup for a swirl), 1/3 cup honey or maple syrup, 1 tablespoon fresh lemon juice and 2 tablespoons milk.

2. Put the yogurt, about 1 1/4 cups frozen blueberries, honey or maple, lemon juice and milk into a blender or food processor. Dont overfill the blender, work in batches if yours is small.

3. Pulse first to break up the berries, then blend on medium-high until smooth, scraping down the sides once or twice, about 30 to 60 seconds. If the blender struggles add another teaspoon or two of milk.

4. Taste the mix, adjust sweetness or lemon if needed. Dont overblend here, a touch of texture makes it feel homemade not like frozen baby food.

5. For a swirl: mash the reserved 1/4 cup blueberries with a fork in a small bowl, add a tiny drizzle of the honey or maple if you want it sweeter, or pulse them very briefly in the blender so theyre jammy but still chunky.

6. Pour half the blended yogurt into a shallow airtight container, dollop half the berry mash, then spoon in the rest of the yogurt and top with remaining mash. Use a knife or spoon to gently swirl a few times, dont overdo it or it will all turn purple.

7. For soft-serve serve immediately. For scoopable froyo freeze: cover and freeze for 1 to 2 hours until firmish. Stir vigorously every 20 to 30 minutes with a fork to break up ice crystals so it stays creamy.

8. Before serving let sit at room temp 5 minutes to soften, then scoop. Store leftovers in an airtight container up to a week, let it thaw a bit before scooping.

Equipment Needed

1. Blender or food processor (dont overfill; work in batches if yours is small)
2. Measuring cups and spoons (2 cups, 1/3 cup, 1 tbsp, 1 tsp)
3. Rubber spatula for scraping down the sides
4. Small bowl and fork for mashing the reserved 1/4 cup blueberries
5. Shallow airtight container with lid for freezing and swirling
6. Spoon and butter knife for dolloping and gently swirling
7. Ice cream scoop or large serving spoon for serving
8. Kitchen timer or phone and a clean towel for stirring and cleanup

FAQ

Q: Can I use fresh blueberries instead of frozen? A: Yes. Fresh works fine but it makes the mix a bit more watery so chill it well or use less milk. If you want it frozen and thick use frozen berries or freeze the fresh ones first.

Q: Do I have to use full fat Greek yogurt? A: No you dont have to, but full fat gives a creamier richer taste. Low fat or nonfat will be tangier and thinner so you might want to cut back on the milk.

Q: Can I swap the honey for something else? A: Sure, pure maple syrup is a perfect swap. If you use granulated sugar dissolve it first. Remember dont give honey to babies under 1 year.

Q: How do I make it thicker or scoopable like ice cream? A: Use less milk, use full fat Greek yogurt or strain it in a cheesecloth for 30 minutes. You can also freeze the blended mix for a few hours, stirring every 30 minutes to avoid big ice crystals.

Q: How should I store leftovers and how long do they keep? A: If you keep it in the fridge in an airtight container its good 3 to 5 days. If you freeze it for a scoopable treat store in the freezer up to about 1 month, then thaw a bit before scooping.

Q: Can I make this dairy free or vegan? A: Yep, use a thick nondairy Greek style yogurt like coconut or soy and replace milk with unsweetened nondairy milk. Swap honey for maple syrup to keep it vegan.

Homemade Dairy Recipe Substitutions and Variations

Plain Greek yogurt (2 cups): swap for plain whole-milk yogurt, just strain in cheesecloth 30-60 minutes to thicken; or use Icelandic skyr 1:1 for similar tang and thickness; for a different texture blend 1 1/2 cups cottage cheese until smooth then stir in 1/2 cup milk.
Frozen blueberries (1 1/2 cups): use fresh blueberries same amount if you got them, or any frozen mixed berries 1:1, or 1 cup cooked blueberry compote mashed for a sweeter, more jammy result.
Honey or pure maple syrup (1/3 cup): use agave nectar or date syrup 1:1, or make a simple syrup with 1/3 cup sugar dissolved in 1/3 cup water; if using agave start with 1/4 cup cause its sweeter.
Milk or unsweetened nondairy milk (2 tbsp): swap for canned coconut milk for extra creaminess, or use oat or almond milk 1:1, or for richer results use 1 tbsp heavy cream plus 1 tbsp water.

Pro Tips

– Chill your blender jar and the yogurt for 15 to 20 minutes before you start. Cold gear means the mix stays colder while you blend so it comes out creamier and less icy, plus the blender wont overwork trying to crush frozen clumps.

– Add a tiny stabilizer to cut iciness and keep scoopability: 1 tablespoon nonfat dry milk powder or 1/8 to 1/4 teaspoon xanthan gum. Either one helps bind water so the froyo stays smoother in the freezer, just sprinkle it in while blending so it disperses evenly.

– Make the berry swirl glossy and chunkier by mashing the reserved berries with a fork and stirring in a teaspoon of warm honey or a few drops of hot water to loosen them up. Heat them for 10 seconds in the microwave if theyre rock hard. Fold them in gently, dont swirl forever or you’ll lose the pretty streaks.

– Freeze smart: use a shallow, wide container so it freezes quickly and stir it vigorously every 20 to 30 minutes until mostly set to break up ice crystals. When fully frozen press a piece of plastic wrap directly onto the surface before sealing the lid to prevent freezer burn. To serve faster, let sit 5 minutes at room temp or run your scoop under hot water for a few seconds.

Homemade Dairy Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m excited to share my Blueberry Froyo recipe made with just five ingredients and a blender, plus a playful swirl trick that creates beautiful marbled color to pique your curiosity.

Servings

servings

Calories

269

kcal

Equipment: 1. Blender or food processor (dont overfill; work in batches if yours is small)
2. Measuring cups and spoons (2 cups, 1/3 cup, 1 tbsp, 1 tsp)
3. Rubber spatula for scraping down the sides
4. Small bowl and fork for mashing the reserved 1/4 cup blueberries
5. Shallow airtight container with lid for freezing and swirling
6. Spoon and butter knife for dolloping and gently swirling
7. Ice cream scoop or large serving spoon for serving
8. Kitchen timer or phone and a clean towel for stirring and cleanup

Ingredients

2 cups plain Greek yogurt, full fat for creamier texture
1 1/2 cups frozen blueberries
1/3 cup honey or pure maple syrup
1 tablespoon fresh lemon juice
2 tablespoons milk or unsweetened nondairy milk

Directions

Measure everything out: 2 cups plain Greek yogurt, 1 1/2 cups frozen blueberries (reserve about 1/4 cup for a swirl), 1/3 cup honey or maple syrup, 1 tablespoon fresh lemon juice and 2 tablespoons milk.
Put the yogurt, about 1 1/4 cups frozen blueberries, honey or maple, lemon juice and milk into a blender or food processor. Dont overfill the blender, work in batches if yours is small.
Pulse first to break up the berries, then blend on medium-high until smooth, scraping down the sides once or twice, about 30 to 60 seconds. If the blender struggles add another teaspoon or two of milk.
Taste the mix, adjust sweetness or lemon if needed. Dont overblend here, a touch of texture makes it feel homemade not like frozen baby food.
For a swirl: mash the reserved 1/4 cup blueberries with a fork in a small bowl, add a tiny drizzle of the honey or maple if you want it sweeter, or pulse them very briefly in the blender so theyre jammy but still chunky.
Pour half the blended yogurt into a shallow airtight container, dollop half the berry mash, then spoon in the rest of the yogurt and top with remaining mash. Use a knife or spoon to gently swirl a few times, dont overdo it or it will all turn purple.
For soft-serve serve immediately. For scoopable froyo freeze: cover and freeze for 1 to 2 hours until firmish. Stir vigorously every 20 to 30 minutes with a fork to break up ice crystals so it stays creamy.
Before serving let sit at room temp 5 minutes to soften, then scoop. Store leftovers in an airtight container up to a week, let it thaw a bit before scooping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.