blueberry frozen yogurt.

My little sister made an unexpected visit to Chicago a few weeks ago.

Upon arriving to my place, she immediately opened the freezer in search of homemade ice cream to eat.

She was stunned to find nothing.

“What?! No ice cream or cookies? What kind of joint are you running over here?!”

I know, right?

So I am now determined to have a homemade frozen treat in my freezer at all times for impromptu gatherings like that.

Kind of like the impromptu hungry boy study session that happened at our house on Wednesday night.

This is more like a frozen yogurt/ice cream hybrid with the combination of greek yogurt and heavy cream, but it tastes and feels like yogurt from the frozen yogurt shops.

Sweet and creamy and tart and so so good.

Enjoy!

xoxo,
peaches and cake

Blueberry Frozen Yogurt
Adapted from Jeni Britton, One Ordinary Day, and SimplyRecipes
Yields less than 1 quart

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4 Tbsp. fresh lemon juice

1 lb. frozen blueberries

¾ cup granulated sugar

1 tsp. agave nectar (or honey)

¾ tsp. salt

Dash of cinnamon

½ tsp. vanilla extract

One ¼-ounce packet unflavored powdered gelatin

1 ¼ cup full-fat plain Greek yogurt (don’t substitute for low-fat or non-fat)

½ cup heavy cream

Place the blueberries, lemon juice, sugar, agave nectar, and salt in a medium saucepan. Heat on medium heat, stirring, until all the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all the sugar has dissolved, remove from heat let cool for about 10 minutes. Carefully pour into the bowl of a food processor and pulse a few times, then strain the mixture into a large bowl through a sieve. Press firmly to extract all the juice. Discard skins. Stir in the cinnamon, vanilla extract, gelatin, yogurt and heavy cream until completely incorporated. Cover and chill the mixture in the refrigerator several hours or overnight.

Pour mixture into the bowl of a running ice cream machine and process according to manufacturer’s instructions. Serve immediately for soft frozen yogurt or freeze until firm. Let sit out for a few minutes before scooping.

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