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 20minutes
Chill Time 4hours
Total Time 4hours20minutes
1/4cupsalted butter, softened
1-1/2cupsfresh or frozen blueberries (if using frozen, thaw)
1can (14 oz)sweetened condensed milk
3/4cupheavy cream, whipped to stiff peaks
3/4cupjarred lemon curd**
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.
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.
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!
**As an alternative to premade lemon curd, you can make your own homemade version using this recipe.