What's For Dessert: Blackberry Chip Frozen Yogurt


Late summer equals the height of wild blackberry season 'round our parts in the Northwoods. We have happily found ourselves up to our ears in the little purple sweet and tart gems. Thus, I am declaring that this shall be "Blackberry Week," as I plan to share some of the treats I have made with our bounty of these tiny berries all week long. Our first blackberries were gifted to us by our realtor, who picked a gallon-ice-cream container full of the berries from his yard. The day he gave us the giant bucket of berries was a hot one, so I immediately set to making an icy treat with them when I got home. This blackberry chip frozen yogurt is truly a Northern Wisconsin treat as it not only features wild blackberries, but is also sweetened by maple syrup collected and made just a few miles from our house. (It doesn't get much more local than that!) Depending on the sweetness of your berries, you may want to add in more or less syrup than I've used -- give it a little taste before putting the mixture into your ice cream maker to check.

Straight out of the ice cream maker, this frozen yogurt is fairly soft. You can freeze it for a firmer texture, but I did find that freezing it for a longer period of time gives the fro yo a bit more of a granular texture when you try to scoop it later. It still tastes delicious, but the texture is a bit unusual. For the best texture, I'd suggest eating it straight from the ice cream maker, or just freeze it for a short time to get a slightly firmer texture.

Blackberry Chip Frozen Yogurt (printer-friendly version)
makes one pint

2 cups plain Greek yogurt (I used Chobani 2%)
2 cups blackberries, fresh or frozen
1 teaspoon vanilla extract
2-3 tablespoons pure maple syrup (use more or less depending on your preferred sweetness)
1/3 cup chopped semi-sweet chocolate chips

1. Add the yogurt, blackberries, vanilla, and maple syrup to a blender pitcher. Blend until smooth.
2. Strain the mixture into a bowl through a fine-mesh sieve to remove the blackberry seeds.
3. Add the blackberry yogurt mixture into your ice cream maker and churn according to the manufacturer's instructions. If using a hand-churn machine, once the mixture begins to freeze, churn rapidly to add a bit more air to the frozen yogurt to give it a creamier texture. When the frozen yogurt is nearly done, add in the chopped chocolate chips.
4. Serve immediately, or spoon into a freezer-safe airtight container and freeze to get a firmer texture. If you opt to freeze the frozen yogurt, let it sit out for several minutes to soften slightly before scooping.


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