Purple Cow (Blackberry) Frozen Yogurt

I first posted this recipe almost two years ago. I can’t tell you how many times Eric and I have made it since then. We’ve made other frozen yogurts, but this one is still our favorite and it gets made frequently. I see nothing wrong with always having homemade ice cream in the freezer, especially when it’s as delicious as this one. Plus, there’s just something about warm weather and ice cream that makes me feel nostalgic. My dad used to make ice cream with orange soda when I was younger, and I still remember how much I loved it (biting into large pieces of salt, not so much). With warm weather sure to stick around several more months, chances are you’ll be seeing plenty more ice cream posts from me in the near future.

Blackberries are one of my favorite fruits, and they work perfectly in this recipe. Though blackberries aren’t incredibly sweet, they play really well off the tanginess of the Greek yogurt. This frozen yogurt has just the right amount of sweetness, thanks to the added sugar, and isn’t as tart as plain frozen yogurt. I also love the purple hue the blackberries provide. The original recipe called for eight ounces of chocolate, but I found that to be far too much and halved it. I like chocolate as much as the next person, but I wasn’t a fan of having so many pieces in each bite. I felt like I was eating more chocolate than frozen yogurt, so the halved amount is perfect for me. You can certainly add more if you like. Once you try this, you’ll understand why Eric and I keep coming back to it. We once made a half batch and completely regretted not making a full one when we ran out a few days later.