Blueberry Cheesecake Frozen Yogurt with a Biscoff Swirl. Go big or go home, right?
Summer is winding down and soon enough it will be time for warm apple pie and cozy slippers. While that sounds really good, I’m also determined to make the most of the nice weather while it’s still here. And believe me, this is the way to do it.
This frozen yogurt is perfect for the last lazy days of summer. It’s lusciously creamy with the perfect balance of tart yogurt and juicy summer berries. And then there’s that Biscoff swirl, which takes things completely over the top. It’s basically like having pieces of cheesecake crust right there in each scoop. And – if you ask me – the crust is one of the best parts of cheesecake.
Without that swirl, this is still a solidly good frozen yogurt. But with it? Mind blowing. Just a few spoons full of the spicy cookie spread transform the frozen yogurt into an indulgent treat that you’ll want to linger over for as long as possible.
I’m totally bummed out that I missed the deadline to enter the Biscoff Spreads Love contest, but there’s still time to vote for the winner! They’ll get a trip for two to Belgium, lucky ducks. I spent a summer there when I was in grad school and it’s a beautiful country. I’ve been dying to go back.
Anyway, people made all sorts of ridiculously awesome looking recipes so you should definitely check those out and vote on the winner!
- 1 cup blueberries
- 1 lemon, zested
- 2 tablespoons sugar
- 2 ounces cream cheese, softened
- 1 can fat free evaporated milk
- 2 tablespoons cornstarch
- ½ cup light cream
- ⅔ cup sugar
- ¼ cup honey
- ½ teaspoon vanilla extract
- 1¼ cups plain low fat Greek yogurt
- 6 tablespoons crunchy Biscoff spread
- Add the blueberries, 2 tablespoon sugar, and lemon zest to a small saucepan set over medium heat. Cook 5 minutes, or until berries are soft and jammy. Remove from heat and stir in the cream cheese, making sure there are no lumps.
- In a small bowl, whisk together 2 tablespoons of evaporated milk and cornstarch until smooth. Set aside.
- Add the remaining evaporated milk, cream, sugar, honey, and vanilla to a second saucepan. Bring to a boil; boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil; cook until thickened, about 1 minute.
- Slowly whisk the hot milk into the blueberry and cream cheese mixture. Stir in the yogurt. Chill thoroughly (30 minutes in the freezer or refrigerate overnight).
- Pour into frozen ice cream machine canister and churn until thick and creamy. The amount of time will depend on your machine, but plan for about 20 minutes.
- Scoop half of the frozen yogurt into a freezer-safe container. Dallop with 2 tablespoons of Biscoff spread. Top with remaining frozen yogurt and Biscoff spread. Press a sheet of parchment directly over the surface of the ice cream and seal with a tight lid. Freeze until firm, about 4 hours.
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.