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Blackberry Frozen Yogurt

First of all, can we please just take a moment to appreciate that colour? I mean, come on. Bright is an understatement. Purple is, well, it’s annoying. Why can’t blackberries make things black? It only seems logical, right? Besides the colour, this blackberry frozen yogurt was deeeeeelicious. Absolutely yummo.

You know when you just don’t feel like ice-cream, a rare occurrence I know. But you kinda need something well, icy and creamy. That’s basically what happened here. I wanted something tangy and refreshing instead of creamy and indulgent. My one tip is make sure you DEFINITELY use full fat yogurt for this recipe. Low fat, or no fat yogurt just won’t cut it, it becomes more icy less creamy which isn’t cool in my book!




  • 270g frozen blackberries
  • 300g plain full fat natural yogurt
  • ¼ cup rice syrup
  • 1 tsp cinnamon
  • ½ tsp lime zest (optional)


  1. Set your churning bowl in the freezer the night before to chill
  2. When ready to prepare icecream, add the black berries to a food processor and process until crumbly
  3. Transfer blackberries from the processer to a saucepan and warm over medium heat until it becomes mushy and liquidy.
  4. Transfer back to the food processor and process until it becomes sauce like, then using a cheese cloth or sieve, strain the liquid removing any pips until you’re left with pure blackberry sauce.
  5. Allow sauce to cool for a few hours in the fridge or less time in the freezer. Once it’s cooled, using a clean processer bowl, add the rest of the ingredients and process until well combined,
  6. Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve.
  7. Serve as is or transfer to a freezer-safe container, cover and freeze until hard at least 6 hours, or overnight. The yogurt will keep in the freezer for up to a week. Before serving, leave at room temperature for 15 minutes to thaw.


Maddi Bazzocco

Maddi Bazzocco
Read more posts by Maddi Bazzocco

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