Blueberry Frozen Yogurt with Cookie Butter Swirl

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.

Course Dessert

Cuisine American

Keyword blueberry frozen yogurt, frozen yogurt

Prep Time 20

Cook Time 15

Cooling Time 4

Total Time 4 35

Servings servings

Calories 304kcal

Author Lauren Keating

Equipment

Ice cream maker

Ingredients

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
⅔ cup sugar
¼ cup honey
½ teaspoon vanilla extract
1 ¼ cups plain low fat Greek yogurt
6 tablespoons cookie butter spread (Biscoff spread)

Instructions

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.

Notes

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