Prep time: 10 minutes
Rest time: 15 minutes
Freeze time: 4 hours
Yield: ~750 ml (3 cups)
Ingredients:
500 ml (2 cups) frozen mixed berries
500 ml (2 cups) plain 2% Greek yogurt
5 ml (1 tsp) vanilla extract
125 ml (½ cup) sugar
Instructions:
1. Blend the base
In a blender or food processor, add half of the frozen berries, the yogurt, sugar, and vanilla.
Blend for 1–2 minutes until smooth and creamy.
2. Freeze (first stage)
Transfer the mixture to an ice cream maker container or a shallow dish (do not fill above the max line if using a machine). Smooth the surface and freeze for 4–6 hours.
3. Soften slightly
Remove from the freezer about 15 minutes before mixing to make it easier to work with.
4. Churn (if using machine)
Process according to your ice cream maker’s instructions until creamy. If it becomes too firm, use a “re-spin” or remix setting if available.
5. Add fruit pieces
Fold in the remaining frozen berries and mix until evenly distributed.
Serve
Scoop into bowls and enjoy bursts of tart fruit tucked inside creamy yogurt like little frozen jewels ❄️🍇
Optional: Quick Berry Compote (from the note)
If you want to level it up:
750 ml (3 cups) mixed berries (fresh or frozen)
30 ml (2 tbsp) honey
15 ml (1 tbsp) lemon juice
Steps:
Bring everything to a boil, then simmer for 6–8 minutes until slightly thickened. Let cool before serving.
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