Blackberry Greek Yogurt Ice Cream — The Last Scoop of Summer

Creamy and tangy, this homemade, no-cook blackberry ice cream is made with thick Greek yogurt for a smooth, rich texture — churned to perfection.

This is it. The last scoop of summer.

The last week of August packs two family birthdays for us. It’s a week filled with unusual amounts of cake and the subsequent feeling of ugh, I don’t want anything for breakfast.

But more than that, it serves as a sort of reminder — a reminder that this is really it. Summer is as good as over. One more week until pumpkins make a reappearance in supermarkets and the covers of food magazines give a stage to apples, plums and (sometimes questionable) canning advice once again.

But before we wreak havoc on the spice rack and douse everything in cinnamon (all in due-time), let’s take one last, summery break and enjoy a bowl of creamy berry ice cream.

Blackberries are the perfect candidate to bridge the gap between summer and autumn. If you’re lucky enough to forage your own, you’ll get to enjoy the best kind of late summer walks. The kind where you get to warm up in the year’s last, intense rays of sunshine — before you wrap your scarf and tuck your chin, to face that last shady corner. It’s all good. There’s always room for ice cream.

Tools You May Need

Blender: For blending blackberries. You don’t need a powerful stand mixer, an immersion blender works fine.

Fine Mesh Sieve: To strain the berry seeds, for a silky blackberry puree.

Hand Mixer: For beating eggs and sugar well.

Ice Cream Maker: If your model requires it, make sure to freeze the bowl 24 hours in advance!

Ingredients and Substitutions

I call this recipe blackberry ice cream, even though it’s technically a frozen yogurt. But using full fat Greek yogurt and raw eggs yields a tangy, creamy ice cream that’s so indulgent, you wouldn’t even guess there’s no cream involved.

Blackberries: Use fresh, frozen or foraged berries.

Greek Yogurt: Choose a full fat yogurt with at least 10% fat content.

Eggs: Use the freshest eggs you can get your hands on. They’ll stay raw, so keep that in mind, and maybe not serve this particular treat to very small children, pregnant women, the elderly, or anyone with a compromised immune system, as they may be more vulnerable to foodborne illness. If raw eggs are not for you, use pasteurized eggs or try my Egg-Free Blueberry Ricotta Ice Cream instead.

Sugar: I use raw cane sugar, but regular granulated sugar is just fine.

How to Make Blackberry Greek Yogurt Ice Cream

01

Rinse and drain blackberries well. Blend with 50g (¼ cup) of the sugar until the berries are broken down and the sugar is dissolved.

02

Use a spoon to strain the puree through a fine mesh sieve and remove the blackberry seeds. It may take a little effort — don’t give up!

03

In a large mixing bowl, beat the remaining sugar and eggs together until the sugar is dissolved and the mixture is thick and frothy.

04

Stir the blackberry puree and Greek yogurt through the egg mix until well incorporated.

05

Pour the mixture into your ice cream maker and churn according to your machine’s instructions.
When it’s done churning, either serve straight away as soft-serve, or transfer the ice cream to a freezer safe container and freeze for at least two hours.

If you make this Blackberry Greek Yogurt Ice Cream…

I’d love to hear how it turned out!

Recipe FAQs