Salted Blueberry and Shortbread Frozen Yogurt (No-Churn!)
Thanks, Bonne Maman, for sponsoring this post!
Whenever something exciting happens in my life I end up asking Reuben to take me out for frozen yogurt. Whenever something disappointing happens I also ask Reuben to take me out for frozen yogurt. I think there’s something really satisfying about being in full control of your dessert. There’s no rules and I’m able to compose the cup of my dreams: a moderate amount of tart yogurt, some fresh strawberry or mango (whatever looks less sad), a few mochi bits for a chewy texture, and then a contrasting crunch by way of granola or cereal. I rarely sway from this formula, unless something particularly disappointing happened to inspire the trip. I love how everyone has their own unique combo and I think it says a lot about them. I think mine says I’m a creature of habit but also needs some variety in life to feel sane.
What’s your go-to frozen yogurt combo?
I recently realized that it’s incredibly easy to make your own frozen yogurt in the comfort of your own home without an ice cream machine. It’s a revolution! I can always have froyo within a few feet away! It’s not the soft, swirling variety but more like the firm scoopable ice cream kind. It takes just a few minutes to whip everything up and then after a few hours in the freezer you have an incredibly creamy and delicious cold dessert. Just like the experience of going to a frozen yogurt shop, you can control everything that goes into your frozen yogurt. But I’m very fond of this blueberry and shortbread combo. The base is full-fat Greek yogurt mixed with some whipped cream for a velvety texture and sweetened with condensed milk. Then it is layered with fresh blueberries, Bonne Maman INTENSE Blueberry Fruit Spread, crushed shortbread cookies, and just a touch of flaky salt. It’s so amazing, you’re going to want to make it every week!
Scoop Shop Worthy No-Churn Frozen Yogurt!
This is a no-churn frozen yogurt situation, so no special equipment is necessary. You just need some sort of mixer, a handy whisk or an electric whisk will work just fine. Whisk the cream until light and fluffy and then mix in the full-fat Greek yogurt. It’s important to use full-fat here because the lower water content will give the frozen yogurt a creamier texture. Otherwise you will end up with very hard, icy froyo. A healthy drizzle of sweetened condensed milk lends a little more creaminess and also sweetens it beautifully. And that’s it for the base! So quick. If you want to experiment with other flavors you can add some lemon zest, matcha powder, or cocoa powder into the base.
Layer Up!
Now comes the fun part! Time to layer the creamy base with our “toppings”! These are my layers: yogurt base, a swirl of Bonne Maman INTENSE Blueberry Fruit Spread, fresh blueberries, crushed shortbread cookies, and a pinch of salt. I repeat this about 3 times until I reach the very top of my pan.
Bonne Maman INTENSE Blueberry Fruit Spread is so lovely! I have it for breakfast many mornings swirled into my regular yogurt or on toast. It is made with more fruit and less sugar than regular preserves. It is literally bursting with blueberry flavor and I love the addition of a few fresh blueberries to compliment the flavor. Honestly though, Bonne Maman fruit spreads and preserves are the only ones I buy because they simply taste the best. They are made from simple, natural ingredients you might find in your own kitchen and I admire that so much.
Chill and enjoy!
Once you’re happy with your layers, cover the pan and transfer it to the fridge to chill out and firm up. It takes about 6 hours. You could literally make the froyo in the morning or early afternoon and then serve it up for dessert that same night! I normally set an alarm so I can dig right in as soon as possible.
If you’re going to serve it the next day or even later, I find that the frozen yogurt tends to freeze really firm (again from the water content, so make sure to use full-fat yogurt!). Give the frozen yogurt some time to warm up on the counter so that you can easily scoop it!
Blueberry Shortbread Frozen Yogurt
1 cup heavy whipping cream
2 cups full-fat greek yogurt
3/4 cup sweetened condensed milk
1/3 cup blueberries
1/2 jar Bonne Mamman INTENSE Blueberry Fruit Spread
1/3 cup crushed shortbread cookies, store-bought or homemade
1 tsp flaky sea salt
In a large bowl, whisk the heavy cream until it reaches medium stiff peaks (when the whisk starts to leave a trail in the cream). Add greek yogurt and sweetened condensed milk. Continue to whisk until smooth.
Add a third of the yogurt mixture into a loaf pan. Add a few dollops of Bonne Mamman INTENSE Blueberry Fruit Spread and swirl the preserves with a toothpick or small knife. Sprinkle a few blueberries, crushed cookies, and a pinch of flaky sea salt over the yogurt. Repeat the layering process two more times. Cover the pan and freeze until firm, about 6 hours. The frozen yogurt freezes very hard if left overnight, so allow at least 30 minutes for it to soften so you can scoop!
Recipe notes: full-fat greek yogurt works best in this recipe because of the fat content. It ensures a creamy texture. Anything less than full-fat will cause the frozen yogurt to be on the icy side because of the water content.