• 250 grams frozen blueberries (or fresh)
  • 100 grams sugar
  • 1/2 lemon (zest)
  • 300 milliliters plain yogurt
  • 200 milliliters cream


  1. In a saucepan, bring the blueberries, sugar, and lemon zest to a boil.
  2. Let simmer on low heat until the blueberries start to melt and release their juices, probably about 10 minutes.
  3. Grind this mixture in a blender or with a hand blender until homogeneous.
  4. Let completely cool in the refrigerator.
  5. Once cold, add the yogurt and the whisked cream.
  6. Place the mixture in an ice cream maker and follow the machine's instructions.
  7. Place in the freezer to solidify.
  8. Remove from freezer 10 minutes before serving.
  9. If you don't have an ice cream machine, place the mixture in a freezer-safe container, and beat the ice cream with a fork, every 15 minutes, for 1 1/2 hours, to prevent ice crystals from forming.
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