Ripe berries are sweetened with pure honey and flavored with a hint of fresh ginger and lemon zest to create this cool, creamy and decadent frozen yogurt.
One reason I love living in Michigan is because we are still very much enjoying summer! Berry season is in full force and I am savoring every last bite.
Right now, raspberries, blueberries and blackberries are growing locally so I have been picking them up at my local farmers market several times a week. Both of my boys love blueberries so I always have them on hand either fresh or frozen.
Raspberries are at their peak sweetness right now so I have been grabbing those each week, too. Asking me to pick my favorite berry would be like asking me to pick my favorite child so for when my good friends at UDIM asked me to create a Berry Dairylicious recipe, I decided to use them all!
Well, three of them anyway: blackberries, raspberries and blueberries. While I absolutely love real ice cream, I decided to create a guilt-free frozen treat that I could serve to my toddler without worrying about a sugar crash. The whole milk yogurt not only adds a creamy texture but it is protein-rich and packed with health benefits.
Feel free to use whatever berries you have on hand or have stashed in the freezer! This recipe is ideal for any of those overly ripe berries that might be almost ready to toss. The sweeter, the better.
No forks required.
Berry Ginger Frozen Yogurt
- 32 ounce container whole milk plain yogurt full fat
- 3 cups mixed berries fresh or frozen
- 2/3 cup honey
- 1 tablespoon fresh ginger minced
- 1 teaspoon lemon zest
- 1 pinch salt
- In a small sauce pan, heat berries, honey and ginger over medium heat. Stirring frequently, bring mixture to a light boil then reduce heat to low and simmer for 15 minutes. Remove from heat.
- Place a fine mesh strainer over a large bowl. Working slowly, gently pour the warm berry mixture through the strainer using the back of a rubber spatula to press out all of the liquid. At the end you should be left with the ginger chunks and berry seeds.
- Refrigerate the strained berry-honey-ginger mixture so that it is completely cold, a minimum of 8 hours or overnight. This is a good time to place your ice cream maker insert in the freezer if you haven't already.
- The next day, whisk together the cold berry mixture and the whole milk yogurt along with lemon zest and a pinch of salt. Stir until fully incorporated.
- Pour mixture into ice cream maker and freeze according to manufacturer's instructions.
Disclosure: I have been compensated for my time to develop this recipe by UDIM. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.