Once you make homemade frozen yogurt, you may never want to go out for fro-yo again — it’s so easy! You’ll love this recipe for Blueberry Açaí Frozen Yogurt.
We’ve been weaving in and out of scorching hot spells, those three digit temperatures making it feel like a cozy oven each time you step outside. I’ve been enjoying it, after the cold, damp winter we had, which still haunts me from time to time.
On one of these spells, I drove up to Sonoma with my friends Jane and Lisa, and we got to Sonoma Square in what felt like record time. Jane had arranged for us and a few other friends to a cooking demo/class and lunch at Edge, the culinary home of Stone Edge Farm Winery. Chef John McReynolds and the culinary team at Edge had an incredible day in store for us, and as we sat in the kitchen, there was an excitement that I found bubbling inside me that I know was mutual with everyone at the table.
Each course prepared celebrated seasonal finds, from the sublime asparagus tempura served with a Meyer lemon aioli, to seared scallops that were in a Peruvian ceviche with stone fruit. My first taste of figs this season (!) were roasted and served along perfectly seared duck breast, and the simple herb salad was refreshingly delicious. But it was perhaps the easiest recipe of the day that I knew I had to share with you.
Inspired by David Lebovitz, they made a simple blueberry frozen yogurt, and as I scooped up the creamy, tangy yogurt, it was the perfect ending to a perfect meal, on a very hot, summer, Sonoma day.
This week, as the temperatures rose to the triple digits once again, I realized it was the perfect time to make some frozen yogurt to share with you. I added some açaí to the mix — you know how much I love my açaí bowls, right? I loved how it added a little extra berry zing to each cool, refreshing scoop.
I must confess, this was the first time I made frozen yogurt at home, and it puzzles me, actually. I’m no stranger to homemade ice cream or sorbets, but why has it taken me so long to make homemade frozen yogurt?
The reason, I suppose, doesn’t matter. What does matter is I know this certainly won’t be the last.
Between you and me, summer is my favorite time of year when it comes to the bounty that is in season! I’m excited to join Becky from Vintage Mixer and our friends to share dishes that embrace eating seasonal! Check out these recipes for more #EatSeasonal inspiration this July.
Golden Beets with Black Beans and Dried Cherries by Letty’s Kitchen
Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush
Berry Frangipane Brioche Toast by Vintage Mixer
Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine
Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments
Pesto Butter Corn on the Cob by Cookin’ Canuck
Gluten-Free Strawberry Shortcakes by Food for My Family
Triple Berry No-Bake Cheesecake with Amaretti Crust by Floating Kitchen
Pickled Beets by Healthy Seasonal Recipes
Sour Cream Panna Cotta with Strawberry Compote by Simple Bites
Lower Carb Zucchini Noodle Pasta Bake by She Likes Food
If you’re inspired by this Blueberry Acai Frozen Yogurt and looking for more ways to stay cool this summer, check out the following cool recipes:
Açaí Berry Bowl
Peanut Butter Cup Ice Cream “Cake” Pie
Dairy Free Mango Coconut Ice Cream
Avocado Kale Superfood Smoothie
No-Churn Cheesecake Ice Cream Cake
Butterscotch Chip Cookie Ice Cream Sandwiches
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Blueberry Açaí Frozen Yogurt
- 1 1/2 cups 360g plain whole-milk Greek yogurt (I used Strauss Organic Greek Yogurt)
- 3/4 cups 150g granulated sugar
- 2 cups 240g blueberries, fresh or frozen
- 8 oz 200g açaí (I use 2 Sambazon Açaí Berry packets, 4 oz each)
- 2 teaspoons limoncello liqueur see notes below
- 2 teaspoons fresh lemon juice
In the jar or bowl of a blender or food processor, add the Greek yogurt, sugar, blueberries and acai, in that order, and blend until smooth.
Whisk in the limoncello and lemon juice.
Chill the frozen yogurt base for at least 1 hour in the refrigerator.
Put mixture into an ice cream maker and churn for 20 to 30 minutes.
Transfer to and store in an airtight container.
If you do not have limoncello liqueur, you can substitute your favorite liqueur.
Recipe inspired by a cooking class at Edge at Stone Edge Farm, Sonoma, which was adapted from David Lebovitz.
Makes 1 quart.