Start off with three cups of fresh blueberries–you could substitute frozen if that is what you have on hand.
Place your berries in a saucepan along with a cup of sugar, two tablespoons of fresh lemon juice, and two teaspoons of pure vanilla extract. Cook this until the berries burst and the juices turn a bit syrupy. Let it cool down.
In a large mixing bowl, stir two more teaspoons of vanilla into three cups of plain, Greek-style yogurt. Use either whole milk or reduced fat yogurt for this, since fat free will crystallize when you freeze it. To that, stir in two ounces of grated or very finely chopped good-quality white chocolate.
Stir in the cooled blueberry mixture, then place it in the refrigerate and chill for 1-2 hours.
When the mixture is nice and cold, load it into an ice cream freezer and let it go. I used our two-quart electric Cuisinart ice cream maker.
If you like a soft-serve texture (and you are really impatient, like me), you can scoop this directly out of the ice cream maker once it starts to creep up the edges and freeze up on the sides. It will have a gelato-like texture.
If you prefer a firmer, more traditional ice cream texture, as pictured at the top, just scoop the frozen yogurt out of your ice cream maker and put it in a storage container in the fridge to “cure” for a couple of hours, then scoop and serve. Either way it is really easy and super delicious. Dense, blueberry flavor with a nice round mouth feel added from the white chocolate makes for a great summer treat.
Notes: this works perfectly well without the white chocolate, so if you want straight blueberry joy just skip that ingredient (or grate in dark chocolate–hey, that sounds good…). You can also reduce the sugar to 3/4 cup if you want a more tart, yogurty end product.
Thanks for reading,