Blueberry Açaí Frozen Yogurt

Once you make homemade frozen yogurt, you may never want to go out for fro-yo again — it’s so easy!
Blueberry Açaí Frozen Yogurt in a glass loaf pan with ice cream scoop and blueberries for garnish.
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 30 minutes
Servings 8 servings
Calories 137kcal
Author Liren Baker


  • 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.
  • Pass the mixture through a fine sieve or chinois strainer to remove the seeds and grit. Definitely take the time to sieve, or the frozen yogurt will have a gritty texture.
  • 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.


Calories: 137kcal | Carbohydrates: 29g | Protein: 4g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 90mg | Sugar: 27g | Vitamin A: 55IU | Vitamin C: 4.5mg | Calcium: 51mg | Iron: 0.2mg
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