No Churn Wild Blueberry Frozen Yogurt

a small dish of no churn blueberry frozen yogurt, with metal scoop

No Churn Wild Blueberry Frozen Yogurt (3 ingredients!) ~ that’s all natural, no fat and no refined sugar either, sounds like a pretty refreshing deal to me.

no churn wild blueberry frozen yogurt in a metal pan with scoop

This is a formula that can, and should, be repeated all summer long with whatever fruit and yogurt you have on hand. You can use frozen fruit from the freezer aisle, or freeze your own. The formula is pretty simple to remember, it’s 2 cups of yogurt to 4 cups frozen fruit. A little honey to sweeten the deal, and you’re off and running.

Kids love it, health conscious adults love it…dogs love it too (and it’s safe for them to eat 🙂  Note: children under 12 months should not eat honey.

no churn wild bluebery frozen yogurt in a scoop

I use a Vitamix blender to make my frozen yogurt. The motor is so strong that it turns frozen fruit and plain yogurt into a creamy frozen treat in 30 seconds to a minute. You can scoop it right from the blender for soft serve, or freeze it for a couple of hours to firm it up. The Vitamix is definitely a pricey machine, but if you like to make purees, creamy soups, or ice creams and frozen yogurts it’s a fabulous machine to have. You can use a regular full sized food processor as well.

making blueberry frozen yogurt in a vitamix blender

no churn wild blueberry frozen yogurt in a metal pan


Once you start playing around with a good blender and frozen fruit you’ll find all sorts of fun things to make.

How to freeze fresh fruit:

  • Wash and dry your fruit. Lay it out in a single layer on a parchment lined baking sheet. Berries can be left whole (hull strawberries, and pit cherries) and larger fruit should be cored, pitted, and sliced or chopped. You can peel it or leave the peels on, it’s up to you, but be sure to remove tough melon rinds and pineapple skin.
  • If you plan to use your fruit in baking, cut it into appropriate sized pieces since you will use it straight from frozen.
  • Put the tray in the freezer and freeze until solid, about an hour.
  • Put the frozen fruit into a thick zip lock freezer bag, and label with the date. Frozen fruit will last a year.

a scoop of no churn blueberry frozen yogurt with spoon


The great thing is, once you finish your bowl of wild blueberry frozen yogurt, you can have some more, it’s good for you!

empty bowl of wild blueberry frozen yogurt

Also try ~

If you make a lot of frozen treats you might consider purchasing an insulated ice cream storage tub, this is a container that has insulated walls that help keep the ice cream, sorbet, or frozen yogurt fresh and free from freezer burn. The long shape helps you get that perfect scoop. They’re under $15.

insulated ice cream storage tub

No Churn Wild Blueberry Frozen Yogurt pin

a small dish of no churn blueberry frozen yogurt, with metal scoop
3.57 from 41 votes

No Churn Wild Blueberry Frozen Yogurt (3 ingredients!)

No Churn Wild Blueberry Frozen Yogurt (3 ingredients!) ~ that's no fat and no refined sugar either, sounds like a pretty refreshing deal to me.
Course Dessert
Cuisine American
Prep Time 10 minutes
Yield 10 servings
Calories 79kcal
Author Sue Moran


  • 2 cups plain yogurt use non-fat, low-fat, or full-fat. You can use flavored yogurt like vanilla as well.
  • 4 cups frozen wild blueberries
  • 3-4 Tbsp honey or more to taste


  • Let the frozen berries sit out for 5 minutes while you gather your ingredients.
  • Put all the ingredients in a high speed blender, starting with the yogurt, and blend, using the tamper tool to push everything down toward the blades, until it is smooth and creamy. Don't blend too long or the frozen yogurt will start to melt.
  • Enjoy right away or spread into a container and freeze until firmer. If you leave the frozen yogurt overnight it will become quite hard, so leave it out for several minutes before serving. It's best the day it's made.


Calories: 79kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Make it with other fruit ~  frozen raspberries, rhubarb, blackberries, pineapple, or strawberries. Regular blueberries can be used, too.
  • Make it non-dairy ~ use coconut yogurt, almond milk yogurt, or no yogurt at all, just blend the fruit with a little water and honey for a sorbet.
  • Make it a smoothie ~ add less berries for a smoothie consistency. Add fruit juice or coconut milk to thin.

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    Please rate this recipe!

  • Reply
    September 9, 2021 at 7:14 pm

    I’ve read that you shouldn’t eat yogurt with a metal spoon because it kills the cultures, so if that’s true, would a blender with metal blades be an issue too?

    • Reply
      Sue Moran
      September 10, 2021 at 6:10 am

      I believe the issue with metal spoons and yogurt has to do with taste, and some believe that metal spoons can alter the flavor of yogurt. The blades of a blender would be stainless steel and wouldn’t react with yogurt.

  • Reply
    July 19, 2019 at 4:26 pm

    My wife and I really enjoyed this. Though I am having a problem with it becoming too firm in the freezer and developing a lot of ice crystals. Is there a way to avoid this? Second day it was hard as a block of ice.

    • Reply
      July 19, 2019 at 6:08 pm

      Most homemade ice creams do get hard after a while in the freezer, that’s because home freezers are colder than is ideal for storing ice cream and frozen yogurt. The only thing you can do is plan to eat it up sooner rather than later, and also bring it out from the freezer a short bit before you want to serve it to allow it to soften a bit. Using full fat yogurt will help, and adding sugar (about 1/2 cup) would also help keep it more scoopable, but that’s a tradeoff.

  • Reply
    June 7, 2019 at 8:05 pm

    How much is in a serving?

  • Reply
    July 4, 2018 at 6:34 am

    Hi Sue, I would like to add sugar instead of honey. Can you please tell me how much I should use?

    • Reply
      July 4, 2018 at 7:26 am

      You might consider using an already sweetened yogurt Vicky, like a plain vanilla. Sugar is a little hard to add to this recipe because it needs to be dissolved first, and I wouldn’t want to add any extra liquid which would affect the texture of the frozen yogurt. You could try stirring a little sugar into the yogurt and letting it sit for a while in the fridge to allow the sugar to dissolve before proceeding with the rest.

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