Blueberry Cheesecake Frozen Yogurt
Not only are blueberries a super food and extremely healthy for you – they grow wild in Norway during the late summer months and taste like sweet balls of tart heaven. Although I normally buy my blueberries fresh in summer and freeze them for use throughout the year, I decided to take a stab at making a refreshing dessert using frozen blueberries for spring.
The below recipe is the result – Blueberry Cheesecake Frozen Yogurt. Although frozen yogurt tends to get a bad wrap – this recipe uses whole milk Turkish yogurt and ingredients you can actually pronounce. No mono-modified-syrups here, just yogurt with sugar, fruit and cookie crumbs. Feel free to use gluten free cookies if you fancy or goat’s milk for a lactose reduced option. I advise against using fat-free or low-fat yogurt for this recipe as the additional water content in the yogurt will increase the potential for ice crystals to form, making the yogurt hard instead of soft and creamy.
Watch me make this recipe!
- 1 liter (34 ounces) thick natural, unflavored yogurt (full-fat Turkish, Greek or drained)
- 100 g (1/2 cup) vanilla sugar (if you don’t have vanilla sugar, use granulated sugar the beans of one vanilla pod)
- 1 dl (2 cups) frozen blueberries
- 2 dl (1 cup) cookie crumbs
- In a medium sized bow, combine the yogurt and vanilla sugar. Stir until well combined.
- Following the instructions of your ice cream machine, add the yogurt mixture to the machine and churn until set. In my machine, this normally takes about 25 minutes.
- Once the yogurt has churned, add it to your storage container, and mix in the blueberries and cookie crumbs.
- Place the ice cream mix into the freezer and freeze until hard, about 4 hours.
- Serve and enjoy!