Quite often I find myself in a heated group discussion about what really is the best style of ice cream. I don’t know if this happens to you but if so, let me help you out with a little revelation that I just had (as a person who thinks way too much about ice cream.) You’ve got to match the style - eggy, icey, whatever - to the flavor profile. There can’t just be one winner! Philadelphia, French, sorbet, soft serve, here, there - it’s a per flavor decision. There is no one ice cream to rule them all. Here’s something else I’ve realized. Strawberry ice cream is never good. (Really, have you had one? I haven’t. Please lay it on me, if I’m wrong.) But, this spring, through a happy accident of what was in the fridge, I discovered that homemade strawberry frozen yogurt rocked my world. The yogurt tang brought out the straightforward berry flavor and made it even better. I eagerly waited for blackberries to appear and, a few tasty experiments later, I decided that the same technique could be used. Blackberry frozen yogurt? Now on the menu!

I prefer the straight up blackberry flavor and small ingredient list, but there are a lot of possible variations here. Add in about 2 teaspoons of lemon or lime zest. Add basil or mint during the maceration stage and remove it before blending. You have choices too, about how to get the job done. If you have an ice cream maker, you’ll make a frozen yogurt with the best texture. I’ve included two other simple hacks in the directions, if you do not have a machine, because there should be no barrier to entry when it comes to cool treats on summer days. Enjoy!

Blackberry Frozen Yogurt
Makes 1 quart and easily doubles for more
2 cups blackberries
1 cup whole milk plain yogurt
2/3 cup sugar

  1. Pick and wash blackberries. Fill a bowl with water and swish them around, pouring off anything that floats on top.
  2. Measure out 2 cups of berries. Mix with 2/3 cup sugar and place on the counter to macerate for about an hour or two. Stir a few times to further draw out the juices.
  3. Add the berries, accumulated juices, and sugar to a blender. Add the yogurt.
  4. Blend until smooth.
  5. With the back of a spoon, press this bright purple mixture through a sieve to remove the seeds.
  6. Now pick a path to deliciousness. Process in an ice cream machine for 20-25 minutes for a classic, creamy frozen yogurt. Pour into popsicle molds and freeze until solid. Or fill ice cube trays and, when frozen, blend and eat.