Homemade Frozen Yogurt with Blackberry Sauce

Such a simple summer treat, one best reserved for the sweetest, plumpest fresh blackberries. Just five ingredients for both the yogurt and the blackberry sauce! This combination of frozen yogurt with blackberry sauce is so simple, so summery and refreshing.

Just Five Ingredients! Fast & Summery. Light & Refreshing. High Protein. Weight Watchers Friendly. Naturally Gluten Free.
Homemade Frozen Yogurt with Blackberry Sauce ♥ KitchenParade.com, a real summer treat, so simple, so fresh. Just five ingredients in the frozen yogurt and the sauce. High Protein. Gluten Free. Make it with non-fat Greek yogurt for a Weight Watchers Friendly zero-point dessert.

Happy National Ice Cream Day!

Huh, what? National Ice Cream Day?

Just who designates these fun "holidays", who knows, but the good news is, making frozen yogurt at home is so easy, so tasty, no holiday or special occasion is required to churn up a fast batch.

It takes all of two ingredients – Greek yogurt and sugar – plus a little vanilla for anyone who's inspired that way but there's a special tang to yogurt that deserves its day (a holiday?!) in the sunshine.

The recipe for blackberry sauce, too, is extraordinarily simple, only three ingredients, coaxing the flavor out of the perfect berries showing up now at the farmers market.


Simple to make, simple to serve
Hands-on time: 5 minutes
Time-to-table: 45 minutes
Makes 3 cups
  • 3 cups (24oz, 680g) Greek yogurt (see TIPS)
  • 3/4 cup (150g) sugar
  • 1 teaspoon vanilla, optional

Stir together the yogurt and sugar until the sugar dissolves. It's okay to leave a few lumps of yogurt, they'll get worked out during processing. Process in an ice cream processor until thick. I know, so easy, right?!

To my taste, the yogurt is best eaten immediately or within an hour or so when it's still soft but it can also be frozen for later.

ALANNA's TIPS I usually make Homemade Frozen Yogurt with full-fat Greek yogurt, it has lovely texture and freezes pretty well. For a guilt-free frozen yogurt with non-fat 0% Greek yogurt, see Make It Freestyle Friendly, below.) No Greek yogurt? No problem though a little more time will be needed. Greek yogurt is especially thick and tangy but a close approximation can be achieved just by straining regular yogurt. For three cups of strained yogurt, start with six cups of regular yogurt. Line a colander or strainer with a couple layers of cheesecloth, then scoop in the yogurt. Draw up the cheesecloth to gently squeeze and also cover the yogurt. Place the colander over a large container and refrigerate until all the liquid has leeched out. In my experience, this takes several hours, usually overnight. Historical Note: How things do change, more than ten years after this recipe was first published, store shelves are laden with Greek yogurt variations!
RESOURCES Especially during the summer, my ice cream maker gets a regular workout. I'm testing variations of other simple ice cream and sorbet recipes, so if anyone's tempted to invest in an ice cream processor, now's a good time! I've been using a older model of this Cuisinart ice cream processor. It's a 1.5 quart ice cream maker, that's perfect, I think, since most recipes are written for this size. How to know? Those recipes call for 3 to 4 cups of liquid. My Disclosure Promise
NUTRITION INFORMATION (assumes full-fat yogurt) Per 1/2 Cup: 205 Calories; 6g Tot Fat; 4g Sat Fat; 14mg Cholesterol; 39mg Sodium; 30g Carb; 0g Fiber; 30g Sugar; 10g Protein. WEIGHT WATCHERS Old Points 5 & PointsPlus 6 & SmartPoints 7 & Freestyle 7
FREESTYLE FRIENDLY Hello, Weight Watchers readers. Since 0% Greek yogurt is "free" in the Freestyle program, you probably already keep it on hand. Me too! So I recently tried a version of Homemade Frozen Yogurt with it. For a full batch, I used 3 cups 0% Greek yogurt, 1/4 cup vanilla sugar-free DaVinci Syrup (any flavor should work) and 1/2 teaspoon powdered Stevia in the Raw. But you might want to scale that down to what can be eaten in a single sitting; the Freestyle-friendly frozen yogurt does process beautifully but needs to be eaten right away since it freezes rock hard, even just resting in the processor for a half hour after processing (something which works very successfully with higher-fat ice creams). But it tastes great. Be sure to stir in a little unsweetened fresh fruit ... a very satisfying, filling zero point dessert!
NUTRITION INFORMATION (assumes Freestyle-friendly ingredients 0% Greek yogurt, sugar-free syrup and stevia) Per 1/2 Cup: 64 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 45mg Sodium; 4g Carb; 0g Fiber; 4g Sugar; 11g Protein. WEIGHT WATCHERS Old Points 1 & PointsPlus 2 & SmartPoints 1 & Freestyle 0
Adapted from The Perfect Scoop by pastry chef, cookbook author and food blogger David Lebovitz and inspired by Heidi from 101 Cookbooks who makes the lofty claim that Homemade Frozen Yogurt is better than Pinkberry's.


Simple technique draws out natural berry flavor
Hands-on time: 5 minutes
Time-to-table: 4 hours
Makes about 2 cups
  • 1/2 pint fresh blackberries (about 1/2 pound/225g)
  • 1/4 cup (50g) sugar (more to taste)
  • zest of one or two lemons (don't skip)
  • another 1/2 pint fresh blackberries (about 1/2 pound/225g)

In a bowl, sprinkle the first half pint of the berries (see TIPS) with sugar and lemon zest. Let rest on the counter for about three hours to let the juices draw out; gently stir the fruit occasionally. (This is called "macerating the fruit".) Along the way, taste to see if more sugar is needed.

A half hour or so before serving, stir in the remaining half pint of berries.

ALANNA's TIPS The first berries turn soft and sweet after macerating so long. Adding the second berries just before serving lets them sweeten slightly but hold their shape. I like this technique because it mixes both soft and whole berries. No blackberries? Try Peacherry Blues, the fruity sauce made with peaches, cherries and blueberries!
NUTRITION INFORMATION Per 1/3 cup: 64 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 0mg Sodium; 16g Carb; 4g Fiber; 12g Sugar; 1g Protein. WEIGHT WATCHERS Old Points 1 & PointsPlus 2 & SmartPoints 3 & Freestyle 2

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Shop Your Pantry First

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Oh, how perfectly divine! Thank you for the most perfect entry for the event.
    I must say that this simple dessert has an impressive pedigree: 101 Cookbooks and David Lebovitz!

  2. Anonymous7/20/2008

    Hi! Just delurking a moment to say how much I love the site, and to sign up for updates (no, I haven't yet, I know, how awful!).

    I was also wondering if you thought that you could can the Blackberry Sauce fairly easily? I'm still sort of new to the whole thing, but we always have more blackberries than we can use, and one can only eat so much jam and jelly! :) The sauce sounds like it would be especially good for opening up in the winter for a taste of warmer months.

  3. Nupur ~ Perfect for you! (Yes, it's worth making room for an ice cream processor.)

    Adela ~ Thanks for making my day! I'm completely envious of having 'more blackberries than you can use'. You'll fall over to know that I paid $5 for a pint at the farmers market yesterday. YIKES. But yes, I do think the sauce would can well but when it comes to canning, even though I've done alot, I always err to a "real" recipe from a trusted souce, to make sure that food safety wise, the right balance of preservative is kept. This recipe might not have enough sugar for that -

  4. Your frozen yogurt & blackberry sauce look absolutely delicious!

  5. Anonymous7/21/2008

    Can you substitute Splenda for sugar in this frozen yogurt recipe getting good results?

  6. I don't have experience with Splenda with yogurt, specifically, but do think it might work. It's easy enough to try -- let me know!

  7. I found out about your blog on The Baking Beauties(Jeanine is my Daughter)...who needs a holiday for icecream??If there isn't a holiday that day..we'll make one!! wonderful recipes and pics.

  8. Jeanine & Susan,

    There's an extra warm welcome to Manitobans on this site!

  9. This looks so good. The blackberries have been so sweet lately that I'll definitely have to try this. Makes me salivate just looking at it.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna