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No Churn Lemon Curd Shortbread Blueberry Frozen Yogurt

Swirls of fresh blueberry sauce, lemon curd, and shortbread cookie crumbs are an incredible trio of flavors in this no churn blueberry frozen yogurt!
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 462kcal

Ingredients

Shortbread

  • 1/4 cup salted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup all-purpose flour

Blueberry Sauce

  • 1-1/2 cups fresh or frozen blueberries (if using frozen, thaw)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice

Frozen Yogurt

  • 2 cups plain yogurt
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream, whipped to stiff peaks
  • 3/4 cup jarred lemon curd**

Instructions

Shortbread

  • Preheat oven to 350F. Line an 8-in square pan with parchment paper and set aside. In a medium bowl, beat butter and sugar until completely creamy. Fold in vanilla and flour until a soft dough forms.
  • Pat dough evenly into bottom of prepared pan and prick all over with a fork. Bake shortbread at 350F 10-12 minutes until golden-brown. Cool shortbread completely on a wire cooling rack, then crumble into bite-sized pieces. Set aside.

Blueberry Sauce

  • In a medium saucepan, whisk cornstarch, water, and lemon juice until smooth. Add blueberries and sugar to pan and bring to a low simmer over medium-high heat, stirring occasionally until blueberries are broken down and sauce is thickened. Cool sauce completely.

Frozen Yogurt

  • In a medium bowl, whisk frozen yogurt, condensed milk, honey, and vanilla until smooth. Very gently fold in whipped cream.
  • In a loaf pan or a long freezer-safe container, spread 1/3 of yogurt mixture and top with swirls of 1/4 cup of lemon curd and 1/4 cup blueberry sauce, followed with 1/3 of shortbread crumbles. Repeat layers two more times
  • Cover frozen yogurt with plastic wrap and freeze until solid and firm, about 4-6 hours. If you let the frozen yogurt freeze longer than 6 hours, I recommend letting it sit out at room temperature 10-15 minutes to soften a bit before scooping. Enjoy!

Notes

**As an alternative to premade lemon curd, you can make your own homemade version using this recipe.

Nutrition

Serving: 2scoops frozen yogurt | Calories: 462kcal | Carbohydrates: 66.9g | Protein: 9.1g | Fat: 18.2g | Saturated Fat: 11.3g | Cholesterol: 105mg | Sodium: 173mg | Potassium: 199mg | Fiber: 0.9g | Sugar: 60.4g | Calcium: 255mg | Iron: 1mg