Blackberry Yogurt Ice Cream Recipe - No Ice Cream Maker Needed (2024)

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Total Time 22 minutes mins

• 900 g plain yogurt
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/4 tsp almond extract , optional

Blackberry Mixture

• 2 cups fresh blackberries , rinsed
• 1/4 cup honey
• 1 tsp vanilla extract

• Place a cheesecloth over a sieve. Put the sieve over a bowl, pour the yogurt in the prepared sieve and refrigerate for about 3 to 4 hours to drain.

• Place the blackberries and 1/4 cup of the honey in a saucepan over medium-low heat. Cook, stirring occasionally for about 7 minutes. Add vanilla extract and remove the pan from the heat and crush the berries gently keeping some of them intact. Set aside and let the sauce chill at room temperature.

• Put the strained yogurt (about 2 cups) in the bowl of the blender, add 1/4 cup honey,vanilla and almond extracts if used and blend until smooth. Pour the yogurt mixture in a covered storage container and place in the freezer. After an half an hour stir again to break up the ice crystals. Stir every 30 minutes for two or three times more or until it reaches the desired consistency.

• Meanwhile strain the blackberry mixture through a fine-mesh strainer set over a medium bowl. Keep the juice for another use. Set the strained berries aside.

• When the yogurt is half way through the freezing process fold in the strained berrieswith a spatula creating the marble effect, being careful not to overmix.

• Freeze for about 2 hours before serving or let it overnight. Allow the frozen yogurt to sit at room temperature for 15 minutes before serving if frozen solid.

• Serve in bowl or waffle cones and sprinkle with fresh blackberries.