…for the BEST ice cream EVER! OK, well it’s frozen yogurt. But really, it’s THAT GOOD. And the best part? You can make it yourself! Borders be damned, this treat knows no geographic boundries.
Without further ado, the recipe (and then on to photos, because that’s why you’re here really, isn’t it?): Lemon-Blueberry Frozen Yogurt
A word of advice, having made this recipe several times now: listen to Jeni when she says “I never make frozen yogurt as a low-fat replacement for ice cream.” It’s still very good if you don’t use whole-milk yogurt as the recipe calls for, but crosses the line from very good to speechlessly good once you up the milk fat content in the recipe. This last go round I had to use non-fat yogurt simply because my grocery store wasn’t carrying any full-fat plain yogurt. I blame this on America’s diet-culture fueled fear of fat, but I’ll spare you the rant. Just go full fat and serve yourself a spoonful or two less, ‘kay? You’ll thank me.
Lemon frozen yogurt fresh from the machine
Cooled blueberry sauce
Layering the sauce and yogurt
Cover and freeze an additional 4 hours (or as long as you can stand waiting)
I like to serve in Irish coffee mugs with a long spoon!
Yummy goodness
The Hungry Crafter 
YUMMMM!!!! I don’t get…why aren’t you chubby? 🙂
It’s a good thing I don’t have an ice cream maker. This would be happening with every single fruit summer has to offer, beginning with rhubarb and strawberries, experimenting up through the dog days of summer fruits, and I would get bigger and bigger.
It really is my favorite recipe ever. Thank goodness summer is also filled with lots of fresh vegetables to balance it out! Megan, I LOVE the idea of trying it with rhubarb — it would be delicious!!!
This looks fantastic! Will there be some when I come visit in August?
There could be! Hmm, August — I do believe that’s right in the midst of blueberry season — I could make some with FRESH blueberries! Depending on how long you stay, maybe we could go picking at Gap Mtn.?
Wow. Love this. Love the photos. So yummy.
: )
jackie.
Thanks, Jackie! It is my most favorite ice cream recipe ever 🙂