No-Churn Greek Yogurt Blueberry Ice Cream.

A Creamy Summer Treat

Who says you need an ice cream maker to enjoy a rich, creamy frozen dessert?

This Greek Yogurt Blueberry No-Churn Ice Cream is the perfect way to cool down on a warm day — and it’s made with just a few simple ingredients.

The creamy base is made from full-fat Greek yogurt and sweetened condensed milk, whipped together with fluffy cream and swirled with a quick blueberry compote.

The result?

A light, tangy, and naturally sweet ice cream with the perfect balance of richness and fruitiness.

It’s a healthy-ish indulgence that feels fancy but is incredibly easy to make. No cooking skills required, just a little patience while it freezes!Serve it in a pretty bowl with a handful of fresh blueberries and enjoy a refreshing treat.

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Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

Mygreekitchen Essentials

2 cups Greek yogurt (full-fat for creaminess)

1 can (14 oz) sweetened condensed milk

1 tsp pure vanilla extract

1 ½ cups heavy cream (cold)

1 cup fresh or frozen blueberries

1 tbsp honey

Directions

Make the blueberry swirl
In a small saucepan, heat the blueberries with honey over medium heat. Cook for 5–7 minutes until soft and syrupy. Let cool completely.

Whip the cream:
In a large bowl, whip the cold heavy cream until soft peaks form.

Mix the base:
In a separate bowl, whisk together Greek yogurt, sweetened condensed milk, and vanilla.

Fold:
Gently fold the whipped cream into the yogurt mixture until smooth and fluffy.

Add blueberries:
Pour half the mixture into a container, swirl in some of the blueberry compote, then repeat with the remaining mixture. Use a knife to swirl lightly (don’t overmix).

Freeze:
Cover and freeze for at least 6 hours or overnight until firm.

Serve:
Scoop and enjoy! Garnish with fresh blueberries if desired.

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