If I could bottle up summer and keep it in my freezer, it would taste exactly like this Blueberry Greek Frozen Yogurt.
It all started one sticky July afternoon when I was craving something cold, creamy, and not too indulgent. Ice cream felt too heavy. Sorbet felt too icy. I wanted that perfect in-between — something tart, something fruity, something that wouldn’t send me into a sugar coma but still tasted like a reward. So I threw some Greek yogurt, frozen blueberries, and a bit of honey into the blender… and that first spoonful? Game changer.
Now, this recipe lives in my freezer all summer long. It’s the kind of dessert you make once and never forget. It’s creamy, rich in flavor, and gives you that homemade satisfaction without any stress.
If you’re looking for a quick, wholesome treat that actually tastes like blueberries (not just “berry-flavored”), this is the one. I first got the idea to play with blueberry and yogurt after seeing these gorgeous Blueberry Lemon Scones on Pinterest — but I wanted something colder, lighter, and a little more summer-ready.
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Creamy Blueberry Greek Frozen Yogurt with Just 4 Ingredients
This creamy Blueberry Greek Frozen Yogurt is made with just 4 wholesome ingredients. No ice cream maker needed — just blend, freeze, and enjoy. It’s naturally sweet, bursting with real blueberry flavor, and perfect for hot summer days. A quick, healthy dessert or breakfast you’ll keep coming back to.
- Total Time: 5 minutes
- Yield: 4 servings 1x
Ingredients
2 cups frozen blueberries
1 ½ cups full-fat Greek yogurt (plain or vanilla)
2–3 tablespoons honey or maple syrup (to taste)
1 teaspoon fresh lemon juice
Instructions
Add all ingredients to a high-speed blender or food processor: frozen blueberries, Greek yogurt, honey or maple syrup, and lemon juice.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
Taste and adjust sweetness if necessary.
Serve immediately for soft-serve texture, or transfer to a freezer-safe container.
Freeze for 1–2 hours for a scoopable consistency. Let sit at room temp for 5–10 minutes before scooping if too firm.
Notes
For best results, use full-fat Greek yogurt — it’s creamier and less icy.
Blueberries can be swapped with other frozen berries like strawberries or raspberries.
Don’t skip the lemon juice — it enhances the fruitiness.
For a sweeter version, add ½ banana before blending.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Bake / Blender
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ½ cup
- Calories: 125 kcal
- Sugar: 12g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Why You’ll Love This Blueberry Greek Frozen Yogurt
- Only 4 ingredients. Yes, really — and you probably have them right now.
- No ice cream maker required. Just blend and freeze.
- Naturally sweetened. No refined sugar, just a kiss of honey or maple.
- Packed with probiotics and antioxidants. Good-for-you ingredients you can feel great about.
- Ready in minutes. Minimal prep, maximum satisfaction.
It’s a go-to recipe for busy days, late-night cravings, or when friends pop over unexpectedly. Honestly, it’s hard to believe something this easy can taste this good.
The Secret to Great Blueberry Greek Frozen Yogurt
Let’s talk texture — because that’s what sets great frozen yogurt apart from the sad, icy stuff. The trick? Straining your Greek yogurt even further before blending, especially if it’s not extra thick already. That removes excess moisture and gives you that ultra-smooth, creamy finish.
Also, make sure your blueberries are frozen solid before blending. This not only chills the yogurt mixture instantly but helps it whip into a thick, frosty consistency that rivals store-bought frozen desserts — without all the junk.
And lastly, use full-fat Greek yogurt. It’s richer, less tangy, and gives a way creamier result. Trust me on this one — low-fat yogurt just doesn’t hit the same.
Pro Tips to Nail It Every Time
- Taste and adjust. Blueberries vary in sweetness. Start with a little honey, taste, then add more if needed.
- Blend slowly at first. Pulse to break up the berries before going full speed, or you’ll get chunks.
- Chill your container before freezing. It’ll help prevent icy edges and keep the texture uniform.
- Serve soft-serve style. After blending, you can enjoy it right away for a soft texture — or freeze for a few hours for scoopable perfection.
- Don’t skip the lemon juice. It brightens everything and makes the blueberry flavor pop.
Fun Variations to Try
1. Blueberry Banana Frozen Yogurt
Swap half the blueberries for frozen banana slices for a sweeter, creamier twist with a tropical vibe.
2. Blueberry Coconut Frozen Yogurt
Add a few tablespoons of coconut cream and a sprinkle of shredded coconut before blending — dreamy island flavor.
3. Mixed Berry Greek Frozen Yogurt
Use a frozen berry mix (blueberries, raspberries, strawberries) for a bolder, deeper flavor. Each bite feels like summer in Technicolor.
These twists are perfect when you want to keep things interesting without messing with the simplicity of the base recipe. And if you’re craving a baked version of that blueberry-lemon magic, check out my Lemon Blueberry Yogurt Scones — they’re fluffy, tangy, and pair beautifully with your frozen scoop.
Final Thoughts
There’s something incredibly satisfying about making your own frozen yogurt from scratch — especially when it turns out this good. This Blueberry Greek Frozen Yogurt is simple, healthy-ish, and full of bright, natural flavor. It’s the kind of recipe you’ll find yourself coming back to over and over, especially when the temps are rising and you want something cold but clean.
I love it straight from the freezer, scooped into a bowl, and maybe topped with a few extra frozen blueberries or a drizzle of almond butter if I’m feeling fancy. But honestly? It’s perfect all on its own.
So next time you find yourself reaching for store-bought ice cream — pause. This homemade version takes just minutes to whip up and delivers way more flavor with none of the weird ingredients.
Go ahead. Make a batch. Your freezer (and your tastebuds) will thank you.
