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–+ servings

Blackberry Greek Yogurt Ice Cream

This rich and creamy blackberry ice cream is made with thick Greek yogurt, fresh berries, and raw eggs for a silky texture — churned to perfection! A refreshing summer treat that’s tangy, bold, and made with simple ingredients.
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Three scoops of creamy blackberry Greek yogurt ice cream, sitting in a blue glass bowl, set out on a floral tea towel.
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Prep Time:15 minutes
Churning and Freezing:3 hours
Total Time:3 hours 15 minutes
Servings:8
Calories:172kcal
Ingredients
  • 500 g blackberries (fresh, foraged or frozen) - ~ 3½ cups
  • 125 g granulated sugar, divided - ½ cup + 2 tbsp
  • 4 eggs
  • 300 g Greek yogurt (10%) - 1 cup
Instructions
  • Rinse and drain blackberries well. Blend with 50g (¼ cup) of the sugar until the berries are broken down and the sugar is dissolved. Use a spoon to strain the puree through a fine mesh sieve and remove the blackberry seeds.
  • In a large mixing bowl, beat the remaining 75g (¼ cup + 2 tbsp) sugar and eggs together until the sugar is dissolved and the mixture is thick and frothy. Stir the blackberry puree and Greek yogurt through the egg mix until well incorporated.
  • Pour the mixture into your ice cream maker and churn according to your machine’s instructions.
  • Either serve straight away as soft-serve, or transfer the ice cream to a freezer safe container and freeze for at least two hours. Ice cream keeps in the fridge for 2 weeks.
Notes
Tips
  • Don't beat the egg mix until doubled and airy. The ice cream base might grow too large and airy to fit the bowl of your machine (and it will deflate again during churning anyway).
  • Remove the ice cream from the freezer 10 to 15 minutes before serving, for a super creamy scoop.
Author: Sarah | Grains & Greens Kitchen
Calories: 172kcal
Tried this recipe?Let me know how it turned out!