Roasted Blueberry Frozen Yogurt

by Angela Gallardo in Desserts, Fermented, Recipes

2 comments

This is not a frozen yogurt in the traditional sense.  *grimacing face* (thanks, EmojiPedia) Apparently frozen yogurt doesn’t have eggs?

So while this is closer to an ice cream, it has that familiar frozen yogurt taste AND the added benefit of a smooth and creamy ice cream texture.  I tried it first without eggs but with such a low amount of sweetener, it came out wayyyy too icy.

Added the eggs and a little more fat and now I’m adding this recipe to the list I’ll be serving at my dream cafe/restaurant/foodtruck. <3

Lots of healthy fats and a fairly low amount of added sweetener (feel free to increase this if you like, I tend to make low-sweetness desserts around here) and the most perfectly tart blueberry flavor.

Get a printable PDF of the recipe

Roasted Blueberry Frozen Yogurt

Yields: about 6 cups

24 oz. ripe blueberries (fresh or frozen)

1 tbsp. avocado oil

8 oz. creme fraiche

16 oz. plain whole milk kefir

4 eggs

1/4 c. ghee, melted

1/4 c. coconut oil, melted

1/4 c. raw honey

2 tsp. vanilla extract

1/4 tsp. sea salt

1/8 tsp. ground nutmeg

Directions:

1. Preheat the oven to 450F.  Add the berries and avocado oil to a sheet pan and roll the berries around until lightly coated in the oil.  Roast for 16-20 minutes, or until syrupy (longer yields a more intense, dried-berry-like taste).  Remove from the oven and allow to cool to room temperature (if you do this ahead of time, keep the berries in the fridge until using).
2. Add the creme fraiche, kefir, eggs, melted ghee, melted coconut oil, honey, vanilla extract, sea salt, and nutmeg to a blender.  Blend until very smooth.
3. To add the blueberries, you can pick one of two options: either blend them into the ice cream base (as seen here) OR you can add them whole at the end of the churning process.
4. If adding them to the base before churning, blend the cooled berries until the mix is smooth.  Pour into your ice cream mixer and churn according to the instructions for your unit.  If adding the blueberries at the end, wait until the ice cream is *nearly* fully churned (mine took ~15 minutes in this Cuisinart machine) before adding the cooled berries.  It will still turn the frozen yogurt a nice pink color but you’ll get bites of chewy whole berries.
5. Enjoy immediately for a soft serve texture or move to the freezer to set up fully, about 4 hours.

Note: if using frozen berries, you may need to increase the cooking time if they have not been thawed out first.