Blackberry frozen yoghurt recipe

It's all about the incredible colour - and it's free from additives!
Ben Dearnley

“There’s something so satisfying about making your own frozen yoghurt. This one is just the prettiest colour. Best of all, you know it’s free from all the additives often found in commercial brands.”



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Place a bowl onto mixing bowl lid and weigh yoghurt into it. Transfer yoghurt into ice cube trays and place into freezer overnight or until frozen.


Place frozen yoghurt cubes, blackberries and honey into mixing bowl and blend 1 min 30 sec/speed 1–6, increasing speed gradually from speed 1 to speed 6.


Scrape down sides of mixing bowl with spatula and blend 1 min 30 sec/speed 6 or until smooth and creamy.


Serve immediately or, if too soft for your liking, transfer into a freezable container and place into freezer until desired consistency is achieved (see Tip). 


If this frozen yoghurt becomes too firm to scoop, place it into the refrigerator or on the kitchen bench until it has thawed to your desired softness before serving. You may wish to store all frozen desserts in individual portions, as refreezing thawed leftovers can be a safety hazard.

“The easiest dessert you’ve ever made” healthy recipes from Louise Keats
(Credit: Images by Ben Dearnley from Sweet Nourish by Louise Keats, Simon & Schuster)

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