• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet, creamy · August 23, 2018

Blueberry Frozen Yogurt

Jump to Recipe·Print Recipe

Easy homemade froyo! This Blueberry Frozen Yogurt Recipe is a healthy summer snack made in the blender with 5 ingredients. Optionally swirled for extra YUM!

After posting this swirly purple teaser on Instagram last week it was obvious blueberry froyo means just as much to you as it does to me. And a homemade, banana-free, blender recipe for it would be much appreciated. So three batches later, here we are.

Three batches not because batch one didn’t taste good, it most definitely and deliciously did. Three batches because froyo is tricky to photograph in Florida summer heat, and I wanted to test it out in both a cone and a cup for you. But I’m certainly not mad about a freezer full of berry leftovers.

This vegan Blueberry Frozen Yogurt recipe is:

  • heavy on the berry creaminess
  • light on the effort, you just need a blender
  • fruity and tangy with a touch of sweet vanilla
  • extra enticing when swirled
  • optionally sweetened
  • delish out of a cone or cup (or the blender!)
  • the best purple thing for your summer it’s-hot-and-i’m-hungry dilemma
  • just like REALLY REALLY YUMMY

Oh and in case you are still thinking this is nice cream, it is not. There are exactly zero bananas. This is real life frozen yogurt with actual yogurt.

Vegan Blueberry Frozen Yogurt Recipe

How does one turn frosty blueberries and gloopy yogurt into perfect swirly froyo without a fancy machine or magic?

Three words: Ice. Cube. Tray.

Step One. Freeze the yogurt. Now you could use a thin, runny, mostly gum-filled non-dairy yogurt. But you shouldn’t because that will make for icy, un-dreamy froyo. I recommend using a higher fat yogurt, preferably made from coconut milk. I actually used a mix of Coyo (which is REALLY rich) and Kite Hill almond milk yogurt.

Plop it into an ice cube tray (or mini muffin pan if you don’t have one) and freeze overnight.

Vegan Blueberry Frozen Yogurt Recipe

Step Two. Blend those cubes with frozen berries, maple syrup if you want a not so tangy froyo, vanilla, and salt. Depending on what kind of yogurt you use and how powerful your blender is, you may need to add a splash of non-dairy milk. But avoid it if possible so your froyo doesn’t turn into a smoothie.

Or if you are really serious about CREAMY froyo, blend in a half cup or so of chilled coconut cream. Yeah, you know that’s gonna be good.

Vegan Blueberry Frozen Yogurt Recipe

Step Three. Eat up! In a cone or cup. Swirled (with a piping bag and tip) or not. With toppings or straight-up.

Vegan Blueberry Frozen Yogurt Recipe

You can keep the leftovers in the freezer for later, but it will never be as good as freshly blended. So maybe just go back for seconds and freeze more yogurt for tomorrow.

Vegan Blueberry Frozen Yogurt Recipe

Happy berry froyo blending to you!

Vegan Blueberry Frozen Yogurt Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Blueberry Frozen Yogurt Recipe

★★★★★ 4.8 from 4 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: ice cream
  • Method: frozen
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Easy homemade froyo! This Blueberry Frozen Yogurt Recipe is a healthy summer snack made in the blender with 5 ingredients. Optionally swirled for extra YUM!


Ingredients

Scale
  • 1 1/2 cup (360g) unsweetened plain non-dairy yogurt*
  • 1 cup (140g) frozen blueberries
  • 2 tbsp maple syrup (optional)
  • 1 tsp vanilla extract
  • pinch of salt
  • Non-dairy milk to blend (if needed)**

Instructions

  1. Spoon the yogurt into an ice cube tray (or mini muffin pan) and freeze overnight.
  2. Blend the yogurt ice cubes with the frozen blueberries, vanilla, maple syrup (if using) and salt until creamy. You will need to use the tamper. Add a splash of non-dairy milk if needed.
  3. Serve immediately or transfer to a piping bag and pipe swirls into a cup or cone.
  4. Enjoy!

Notes

*I used a mix of Coyo and Kite Hill almond milk yogurt. I recommend a higher fat yogurt, otherwise the frozen yogurt will come out icy.

**Try to not add it if possible and just use the tamper to blend so the texture stays as thick as possible. You can also add chilled coconut cream instead of the non-dairy milk for an extra rich creamy texture!


Nutrition

  • Serving Size: 1 serving
  • Calories: 346
  • Sugar: 8g
  • Fat: 14g
  • Saturated Fat: 9g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 3g

Keywords: vegan, dairy free, easy, no churn, snack, kids, ice cream, soft serve

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Vegan Blueberry Frozen Yogurt Recipe
Pin
Share
Tweet
Email

In: vegan, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet, creamy · Tagged: blender, dessert, ice cream, snack, video, dairy-free, banana-free, vitamix, no-churn, froyo, starwberry

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dairy-Free Frozen Yogurt Bites
Creamy Chocolate Chia Pudding
Muesli Streusel Banana Bread

Comments

  1. Tracey says

    August 23, 2018 at 11:42 am

    Could I also use my ice-cream maker?

    Reply
    • Natalie says

      August 24, 2018 at 10:44 am

      Havne’t tried it, but that should work too yes!

      Reply
  2. SDM says

    August 23, 2018 at 1:33 pm

    Uh. . . the video I’m seeing here is for those mint-chip cookies.

    Reply
    • Natalie says

      August 24, 2018 at 10:47 am

      Hmm just checked and it seems to be the right one on my end😕

      Reply
  3. Sarah-Beth says

    August 23, 2018 at 4:35 pm

    Yes! I’ve been looking for sugar free frozen yogurt FOREVER! This looks delicious and I’m glad there are no bananas because as much as I love nice cream it can get old.

    Reply
    • Natalie says

      August 24, 2018 at 10:37 am

      Right?! Like nanas we know you’re amazing but sometimes we want an instant ice cream treat that doesn’t taste like you😜 I hope you love it, Sarah-Beth!

      Reply
      • Sarah-Beth says

        August 24, 2018 at 12:26 pm

        Btw just wondering if I could use Alpro Go on? It’s a low fat yogurt but very thick, like Greek yogurt. I would use a coconut one but I’ve using coconut milk yogurts before and the taste is yuck. Do you think it’s the fat content that’s key or just the thickness of the yogurt?

        Reply
        • Natalie says

          August 24, 2018 at 4:34 pm

          Hmm I really think it’s the fat content you need, so I worry it will come out icy unfortunately. You could try using the Alpro Go with coconut cream added in though for the extra fat content 🙂

          Reply
  4. Brittany Audra @ Audra's Appetite says

    August 23, 2018 at 9:32 pm

    Such a helpful hint to know about freezing the yogurt first! Love how creamy that texture is 🙂 I’ve never made homemade frozen yogurt at home before, but love how you don’t need an ice cream maker or anything to make this!

    Reply
    • Natalie says

      August 24, 2018 at 10:36 am

      Yes I love that little trick! I do it with full fat coconut milk too, both make for deliciously thick and ice creamy bowls without bananas🤗 Although I will never get rid of my ice cream maker either❤️ No such thing as too many frozen treats, right?😉

      Reply
  5. Gemma says

    August 24, 2018 at 12:56 pm

    It looks amazing! So creamy and that gorgeous purple color is making me drool! 🙂
    xo

    Reply
    • Natalie says

      August 24, 2018 at 4:33 pm

      I know the color is not a small part of the reason I love blueberry things haha💜 Thanks Gemma, and happy weekend to you!

      Reply
  6. The Vegan 8 says

    August 29, 2018 at 11:18 pm

    This is so so creamy and such a gorgeous color Natalie!! I really have to try Coyo, I have not tried it before and I really want a yogurt that is healthier ingredients than So Delicious and Silk. While those are great for baking, I don’t love the ingredient list too much. And this looks so rich and positively creamy! And the fact it is still so dang hot in the 90’s here means it’s perfect for summer still. It’s weird…when school starts I feel like I should automatically turn to fall recipe mode, but the outside weather still has me sweating buckets, so it is confusing, LOL! I love the swirly shots of this frozen yogurt too, reminds me of the machines that churn them out. So good! I bet you this would be so yummy with strawberries too! Love the simple and healthy recipe Natalie!

    Reply
    • Natalie says

      August 30, 2018 at 9:20 am

      Totally agree on the non dairy yogurt conundrum. I’m not picky when it comes to baking either (as long as its unsweetened so not like 15g of sugar😆), but I don’t really use those for just eating. I really like the Forager Project one personally, but it’s not very easy to find. The Coyo is almost a little TOO rich for me just for eating tbh…ugh can’t win! But I love yogurt in baking/stuff so much I probably won’t stop buying it like every time I go to the store haha. Um yeah, everyone’s like pumpkin stuff please and I’m like it’s still 96 degrees here. So relating on all levels😂

      Reply
  7. Jerry says

    October 19, 2018 at 11:10 pm

    Turned out even better than I would have believed…the maple syrup tones down the tartness just right. Had to use the coconut cream as you made it sound to good to pass it up! Recommend a non-dairy whip on top! Yum!!

    ★★★★

    Reply
    • Natalie says

      October 20, 2018 at 3:07 pm

      Oooh yay! I am so happy you tried it and sprung for the extra delish coconut cream option too😋 Love the cocowhip suggestion on top too. Thanks for the feedback, Jerry!

      Reply
  8. rosey says

    October 24, 2018 at 8:05 pm

    this is so yum I made it and it taste delish!

    Reply
    • Natalie says

      October 24, 2018 at 9:09 pm

      Woohoo! I am so happy you liked it, Rosey🤗

      Reply
  9. gina says

    October 24, 2018 at 8:07 pm

    yum this is awesome could you use coconut sugar instead of maple syrup?

    ★★★★★

    Reply
    • Natalie says

      October 24, 2018 at 9:09 pm

      Yep, that will work!

      Reply
  10. Daniel says

    December 28, 2020 at 4:16 pm

    This looks wonderful and I already have the ingredients to try it! Can’t wait!

    Can you freeze this after preparing it? Will it be the same consistency as the store bought frozen yogurt? I would love to have an alternative to store bought since they tend to have extra ingredients and sugar.

    Thanks for the recipe and video!

    Reply
    • Natalie says

      December 29, 2020 at 12:25 pm

      Its best eaten fresh, it will be the creamiest that way so I recommend blending right before serving. And without gums and thickeners it will not be exactly the same as store bought, but personally I think it is just as delicious an alternative you will have to give it a try and see what you think!

      Reply
  11. Sarah says

    April 11, 2022 at 10:06 pm

    This sounds amazing. Do you think there is anyway to make a fruit free version? Like maybe swap out the frozen berries for nut butter? I’d love just a plain vanilla flavor. Thank you

    ★★★★★

    Reply
    • Natalie says

      April 12, 2022 at 5:43 am

      Yes!! That’s sort of what I did here with sunbutter and it worked WONDERFULLY, you could use any nut butter you like too of course: https://feastingonfruit.com/sunbutter-soft-serve-ice-cream/

      Reply
  12. Holly says

    June 30, 2022 at 3:47 pm

    My question is, can I use a Ninja Creami Ice cream maker with this recipe?

    Reply
    • Natalie says

      June 30, 2022 at 4:09 pm

      I’ve never used one of those (they look awesome!) so it’s hard for me to predict, you will have to try it and see!

      Reply
    • Holly says

      June 30, 2022 at 4:40 pm

      I recently bought one and I’m trying to find different recipes! I’m going to try it and I’ll let you know how it came out!
      Thank you for your quick response!
      Holly

      Reply
  13. Wen says

    July 20, 2022 at 12:54 pm

    CoYo is out of stock in the U.S. 🙁
    https://coyo.com/us/stock-update/

    ★★★★★

    Reply
    • Natalie says

      July 20, 2022 at 3:42 pm

      Other non dairy yogurts will work too! The higher fat the creamier the froyo 🙂

      Reply

Trackbacks

  1. Deze lekkere en gezonde ijsjes wil je proeven! - Proudly Imperfect says:
    March 15, 2021 at 11:28 am

    […] met bevroren bosbessen, cacaopoeder of aardbeien. Makkelijk om te maken, en heel erg yummie! In dit recept van blogger natalie leer je hoe je deze frozen yoghurt traktatie […]

    Reply
  2. 17 Healthy Summer Snacks says:
    March 7, 2022 at 9:37 am

    […] FROM:- Feasting on fruit […]

    Reply
  3. 19 Best Summer Snacks says:
    April 14, 2022 at 10:06 am

    […] 3. Blueberry Frozen Yogurt […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

SunButter Muddy Buddies

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

SunButter Granola

SunButter Granola

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue