Blackberry Frozen Yogurt {Monday Bites}

There it sat.

The very last jar of blackberry jam from last year's wild blackberries. It was sooooooo good. I kept trying to think of something sort of noble to do with that last jar. Something amazing…. something delicious.

And then I did.

No, no I didn't eat it up with a spoon. Though that would have been delicious also….


Blackberry Frozen Yogurt


I made homemade Blackberry Frozen Yogurt.

We've been making half gallon batches of yogurt for quite awhile and I have loved the ease of the culture on the counter variety we purchased here. No need to scald the milk first or use a yogurt maker, just add the starter culture to the cold milk & leave it on the counter overnight. So easy! 

This frozen yogurt recipe is more tutorial then exact measurements. Feel free to change things around, I'm sure it will be delicious no matter what you try!


Blackberry Frozen Yogurt


Blackberry Frozen Yogurt (makes about 2 quarts)

2 quarts (1/2 gallon) of plain whole milk yogurt

1 pint of jam

1 cup of sugar

1/2 c reserved whey or water


First you need to strain your yogurt. If you buy store bought yogurt you can skip this step. However, homemade yogurt tends to be more loose and I strained about 2-3 cups of liquid (whey) from our yogurt. To do this I lined a fine mesh colander with a piece of cotton cloth (like a cloth napkin), poured the yogurt into it and let it drip into a bowl underneath the strainer. I covered it & let it sit for about and hour or so until it was closer to a soft-ish sour cream consistency. The whey can be used for lacto-fermenting or poured into your compost.

Next you need to make a simple syrup. I used 1/2 cup of the whey and 1 cup of sugar and simmered it until the sugar dissolved and the mixture was a light syrup. You can use water in place of the whey. Making a simple syrup makes the frozen yogurt creamier than just adding sugar to it. Honey could also be used.

Add the jam to your strained yogurt and mix well. Add the simple syrup a little at a time to sweeten it to your taste. We ended up using all of it for ours as the blackberry jam was on the tart side and the result was a tart-sweet yogurt. A bit sweet for breakfast, but not nearly as sweet as ice cream.


Blackberry Frozen Yogurt


Chill the yogurt for 1-2 hours in the refrigerator and then follow the directions on your ice cream maker to make the frozen yogurt. Our favorite ice cream maker is the old fashioned crank style, ours is just like this one. If there are any leftovers, it can be stored in an airtight container in your freezer. For best scoopability it's best to let it sit at room temp for a few minutes to soften up before scooping.


Blackberry Frozen Yogurt


Blackberry Frozen Yogurt


This is definitely our new favorite ice cream. And my two little ones are insistent that both their ice cream cones be in this post. So, here they are…..


Blackberry Frozen Yogurt




Yum, right??



15 thoughts on “Blackberry Frozen Yogurt {Monday Bites}

  1. Blackberry, blueberry, strawberry, raspberry jam would all work wonderfully in this – as would, wait while I swallow as my mouth is watering – PEACH jam! Every summer I buy Breyers Natural Peach Ice Cream – this summer I will make “Gramma’s Peach Frozen Yogurt”!!!
    Thanks so much for the idea – I now have to buy the Cuisinart ice cream maker – been wanting to for a LONG time and now I have the perfect excuse (LOL).


  2. Wow that looks good! I’ve made jam only once, it was strawberry. We made so much of it, that everyone got some that Christmas, and it was the best jam I’d ever had. Looking at your recipe makes me realize that I need to make jam again, possibly black berry. And I need to make homemade yogourt too. Oh, and I should probably buy an ice cream maker while I’m at it, lol. My kids (and I) would be in heaven with a treat like that! Thanks for sharing ๐Ÿ™‚


  3. I'm trying vanilla bean this weekend….. will share the recipe for that too. We have so loved this gentle probiotic 'ice cream' on our dairy intolerant bellies. Very good!


  4. A couple days ago, I made boysenberry frozen yogurt from store bought yogurt and jam. I just winged it but it was delicious, the texture lovely. Today, out of curiosity, I went looking for frozen yogurt recipes that use jam and found yours. Coincidentally, your proportions of yogurt to jam to sugar are exactly the same as mine. My prep was different in that I didn’t make a simple syrup with the sugar, just added it to the mixture… advice from a sorbet virtuoso that told me it adds to the texture and it seems to be true.
    For anybody who doesn’t make their own jam or has a smaller ice cream maker, I used:
    4 cups whole milk yogurt with at least 14% total fat (check the nutrition facts on the label) – strained for about an hour
    1 cup boysenberry preserves with seeds
    1/4 sugar
    a good squeeze of lemon juice to enhance the flavor
    Mine was really good, but I suspect it couldn’t compete with your home made from home made, it has to be absolutely brilliant!


  5. Iโ€™m so glad you found the recipe and that you enjoyed it so much! Great minds think alike ๐Ÿ™‚ Itโ€™s such a yummy way to use up jam that made it through the winter!


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