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We are currently picking copious amounts of blueberries from our 20+ bushes, so I have blueberry recipes on the brain (just in case you can’t tell…). Last week I posted this Blueberry Custard Bar recipe that went over very well, and today you’re getting the blueberry frozen yogurt recipe that I promised in that post. I ate it with the Blueberry Custard Bars – smashing combination!
Just in case you need more blueberry inspiration, here’s a list of recipes in which you could easily use blueberries:
- Bejeweled No Bake Cheesecake Bars (think a creamy Jello salad with fresh berries)
- Berry Delicious Yogurt Pops
- Blueberry Poppy Seed Lemon Cake in a Bowl
- Instant Peanut Butter Chocolate-Covered
- Ice Cold Fruit Smoothie
- PB&J Milkshake
PeachBlueberry Cobbler PeachesBlueberries and Cream Bake (this would be an S with blueberries)
This yummy frozen yogurt only takes 6 ingredients. All you need to do is blend everything up and churn it in an automatic ice cream churn (this is the one I use and love)! It’s a Fuel Pull for Trim Healthy Mamas because it doesn’t contain any significant sources of carbs or fats. However, blueberries are higher in sugar than most berries, so they need to be kept to 1/2 cup per serving in a THM:S or FP setting (that means 1/4th of this ice cream recipe). If you’re eating this frozen yogurt in an E setting, you don’t need to watch your portions so carefully.
I will be honest, I prefer ice cream to frozen yogurt. I enjoy frozen yogurt for a lighter treat, but it’s not ice cream. If you want to make blueberry ice cream, I recommend just using blueberries in place of the strawberries in this strawberry ice cream recipe.
One more note: I have noticed that when blueberries are used in a blended recipe, the recipe tends to turn an interesting brownish color after a few hours have elapsed (if you have leftover ice cream that you freeze for an extended period of time, for example). I don’t understand why this happens and I haven’t experimented with preventative measures, but just know that it’s still safe to eat and the taste isn’t adversely affected.
As always, check out the Notes section of the recipe for answers to FAQs. Check out the Suggested products section below the printable recipe for links to the products I use.
Other pages you might enjoy:
- Starting THM
- my picture recipe index
- my ice cream recipe index
- all my Fuel Pull recipes
- Blueberry Custard Bars
- Dairy Free Peach Frozen Yogurt from MamaShire
You can find this recipe in my cookbook, Necessary Food.
- 2 cups blueberries (fresh or frozen)
- 2 cups low fat Greek yogurt
- ½ cup unsweetened almond milk (or carton coconut milk for a nut free version)
- 1 T vegetable glycerin*
- ¼ tsp. vanilla extract
- 6 doonks THM Pure Stevia Extract Powder (or more to taste)
- Blend all the ingredients together until smooth. I leave the blueberry skins in the mixture for added fiber to help blunt a blood sugar spike, but if you're going for pretty ice cream, you might want to strain some of them out. Churn the mixture in a 1.5 qt. automatic ice cream churn according to manufacturer's directions. Feel free to put the ice cream in the freezer for an hour or so after churning to let it firm up a little more before serving. Yields 4 servings**
**Since blueberries are higher in natural sugars than other berries, keep them to ½ cup in a THM S or FP setting (this means ¼th of this ice cream recipe). In an E setting, you don't need to watch your portions so carefully.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
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