Blueberry Frozen Yogurt with a Cookie Butter Swirl

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Homemade Blueberry Cheesecake Frozen Yogurt with a Cookie Butter Swirl. Go big or go home, right?

Blueberry Frozen Yogurt with Cookie Butter.

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.

Blueberry Frozen Yogurt with a Cookie Butter Swirl 1

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.

Love that yogurt and berry combination? You should also check out this recipe for frozen yogurt bark with berries! It’s delicious as a simple dessert or snack.

Blueberry Frozen Yogurt with Cookie Butter.

Ingredients You’ll Need

Greek Yogurt. I use plain yogurt and add vanilla extract, but you could use vanilla yogurt.

Blueberries. I love the flavor of fresh blueberries in the summer! You can swap in any other berry though if you prefer.

Lemon Zest. This helps brighten the flavor of the berries.

Sugar and Honey. For the perfect touch of sweetness.

Cream Cheese. This helps stablize the frozen yogurt and make it super rich and creamy. It also gives it a prefect cheesecake-like tang!

Evaporated Milk. To round out the frozen yogurt base.

Cornstarch. To thicken the ice cream base.

Cookie Butter spread. For that mouthwatering swirl!

More homemade frozen yogurt and ice cream recipes to enjoy!

Blueberry Frozen Yogurt with Cookie Butter.

blueberry cheesecake frozen yogurt with a Biscoff swirl

Blueberry Frozen Yogurt with Cookie Butter Swirl

Made with fresh, plump blueberries and creamy Greek yogurt, this frozen treat is the perfect balance of sweet and tart. But what sets the blueberry frozen yogurt recipe apart is the irresistible swirl of cookie butter throughout each scoop. With its rich, nutty flavor and velvety texture, the cookie butter swirl elevates this dessert to a whole new level of decadence.
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Course: Dessert
Cuisine: American
Keyword: blueberry frozen yogurt, frozen yogurt
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 12 servings
Calories: 304kcal


  • Ice cream maker


  • 1 cup blueberries
  • 1 lemon zested
  • 2 tablespoons sugar
  • 2 ounces cream cheese softened
  • 12 ounces fat free evaporated milk (1 can)
  • 2 tablespoons cornstarch
  • ½ cup light cream
  • cup sugar
  • ¼ cup honey
  • ½ teaspoon vanilla extract
  • 1 ¼ cups plain low fat Greek yogurt
  • 6 tablespoons cookie butter spread (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.


Although this frozen yogurt is easy to make, it does require some advance planning. Make sure the insert of your ice cream maker has been frozen for at least 24 hours, and plan to let the final product freeze for several hours before serving.
Nutrition Facts
Blueberry Frozen Yogurt with Cookie Butter Swirl
Amount Per Serving (1 serving)
Calories 304 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 89mg4%
Potassium 197mg6%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 41g46%
Protein 8g16%
Vitamin A 372IU7%
Vitamin C 10mg12%
Calcium 182mg18%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!


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.



Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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