A blog of hopeful, inspired living: cooking & baking & growing & harvesting & preserving & gleaning & eating & sharing food... while bringing positive change to my kitchen and our food system.

Sunday, July 31, 2011

Blackberry Swirl Frozen Yogurt

I'm still obsessing over blackberries from our big u-pick trip a couple weeks ago. Blackberry ice cream is now my favorite ice cream flavor. And blackberry puree has been a great addition to my morning yogurt. So good, in fact, that I knew it would be delicious swirled into a frozen yogurt. My, oh my, is it ever! I used Greek yogurt in this recipe and I love the tangy richness. Other plain yogurt could be substituted.  In fact, other berries could be substituted, too. Raspberries or another cane berry would be easy to sub in.

At Gizdich Ranch, Watsonville

The frozen yogurt base for this recipe is so easy to make. The blackberry puree takes a bit more work, but you can make extra and freeze it for later or keep it in the fridge to use for other recipes (blackberry ice cream?) or smoothies.

Blackberry Swirl Frozen Yogurt
(makes about a quart)
Vanilla Frozen Yogurt Base (this is out of David Lebovitz's, The Perfect Scoop):
3 cups Greek style yogurt (whole milk)
3/4 cup sugar
1 teaspoon vanilla extract

Blackberry Swirl:
1 cups strained blackberry puree (place 2 1/2 - 3 cups blackberries in the blender, blend til pureed.  Pass the puree through a fine mesh strainer, pressing with your fingers as needed, to remove seeds).
2 Tablespoons sugar
2 teaspoons vodka
3/4 tsp lemon juice

To make the Vanilla Frozen Yogurt:
Mix together the Greek yogurt, sugar and vanilla extract, stirring until the sugar dissolves. Chill for at least 1 hour.  Prepare in your ice cream maker following the manufacturer's directions.

While the Frozen Yogurt is doing its thing, prepare the blackberry swirl:
To make the Blackberry Swirl:
Mix the blackberry puree, sugar, vodka and lemon juice together, stirring to dissolve the sugar.

Once the frozen yogurt is ready, layer the frozen yogurt and blackberry swirl in the container you plan to store in the freezer. I usually use quart-sized yogurt containers, but any shape will work. Spread a layer of frozen yogurt, then blackberry puree, then more yogurt, etc. until you've used it all up, ending with frozen yogurt on the top. Freeze to harden. When you serve, you'll end up with a nice ribbon of blackberry swirl running through your vanilla frozen yogurt -- delicious and beautiful!



  1. You had me at blackberry! We just planted a blackberry bush this spring and are waiting a year for it to flourish. In the meantime, I must stock up from the market and try this puree -- I envision it in my parfaits and oatmeal!

  2. i keep ( just typed jeep ) waiting for blackberries to appear but it seems as though ours on Vancouver Island are a little slow to step up to the plate (or bowl, if you will)...

    maybe i can try this with jostaberries or blueberries or strawberries or raspberries??

  3. @Kristy Lynn-- I know raspberries would work: the original swirl recipe I saw in Perfect scoop was for raspberries -- 1 1/2 cups, smashed but not pureed, instead of blackberry puree. Other berries would probably work, too -- let me know if you try!

    @Tara: blackberry puree would be awesome in oatmeal and parfaits!