Blueberry Yogurt Ice Cream Recipes


  • 560g blueberries
  • 150g caster sugar
  • 6 egg yolks
  • 250g Greek yoghurt


Calories columnFat columnSaturates columnSugars columnSalt column
182 per serving
9% %GDA
6g per serving
9% %GDA
2g per serving
10% %GDA
26g per serving
29% %GDA
0.00g per serving
0% %GDA


  1. Tip 400g blueberries into a saucepan with 50g caster sugar and 2 tbsp water and bring to the boil.

  2. Simmer for 3-4 minutes until the blueberries have softened, then remove and place into a food blender or jug and blitz until smooth.

  3. Set a fine sieve over a bowl and pour the hot blueberries straight through, then press through the sieve to remove any skin.

  4. Tip the egg yolks and remaining 100g sugar into a bowl and whisk until nearly white and fluffy.

  5. Pour 250ml of the hot blueberry sauce onto the eggs and continue whisking until just cool.

  6. Cover and chill the remaining blueberry sauce until ready to serve.

  7. Whisk the Greek yoghurt into the eggs until totally combined.

  8. Transfer to a cling film lined loaf tin/or a shallow dish and place in the freezer for at least 6 hours until frozen.

  9. Remove 15 minutes before serving, then carve into slices or scoop out and serve straightaway with the remaining blueberries and blueberry sauce.