Ingredients (5)
- 2 cups fresh blackberries (about 12 ounces), rinsed, plus more for serving
- 1 vanilla bean, split lengthwise and scraped, seeds and pod reserved
- 1 1/4 cups granulated sugar
- 2 cups plain whole-milk yogurt
- 1 cup plain whole-milk Greek yogurt
- Calories255
- Fat5.2g
- Saturated fat3.3g
- Trans fat
- Carbs47.15g
- Fiber
- Sugar47.08g
- Protein6.34g
- Cholesterol17.0mg
- Sodium60.46mg
- Nutritional Analysis per serving (6 servings) Powered by
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In this homemade version of fro-yo, thick Greek yogurt provides the same tangy goodness and soft-serve texture as the neighborhood frozen yogurt joint’s wares, but without the waiting in line. A swirl of blackberries adds fruity sweetness, no fancy toppings necessary. For an extra crunch, add Granola.
What to buy: We used fresh blackberries in this recipe, but feel free to substitute any fresh, seasonal berries.
Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.
Instructions
- 1Place the blackberries, vanilla pod, and 1/2 cup of the sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves and the berries start to exude their juices, about 7 minutes. Remove the pan from the heat, then crush the berries gently with a potato masher, keeping some of them intact. Transfer the mixture to a medium heatproof bowl, cover, and place in the refrigerator until completely chilled, about 2 hours.
- 2Meanwhile, whisk the reserved vanilla seeds, remaining 3/4 cup sugar, and both yogurts together in a medium bowl. Cover and refrigerate until the berry mixture is ready.
- 3Remove and discard the vanilla pod from the berry mixture. Strain the mixture through a fine-mesh strainer set over a medium bowl. Reserve the juices for another use (or for drizzling on the frozen yogurt when serving). Set the strained berries aside.
- 4Freeze the yogurt mixture in an ice cream maker according to the manufacturer’s instructions.
- 5While the yogurt is still in the frozen base of the ice cream maker, fold in the strained berries with a rubber spatula, being careful not to overmix. Serve immediately for a soft yogurt, or transfer to an airtight container and freeze until solid. (Allow the frozen yogurt to sit at room temperature for 15 minutes before serving if frozen solid.)
- 6Spoon into a small dish and top with fresh blackberries and the reserved blackberry juices, if desired.
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