No-Churn Blueberry Swirl Frozen Yogurt

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Tangy frozen yogurt swirled with fresh blueberry compote for a refreshing frozen dessert without an ice cream maker. This American-inspired recipe, ready in about 25 minutes, layers plain Greek yogurt, honey, fresh blueberries into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 130 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups full-fat plain Greek yogurt
• 1/2 cup honey
• 1 1/2 cups fresh blueberries
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Step 1: In a small saucepan, combine 1 1/2 cups fresh blueberries with 2 tbsp honey and 1 tbsp lemon juice. Cook over medium heat for 8 minutes, stirring occasionally, until the blueberries burst and the mixture thickens to a compote consistency. Remove from heat and cool completely.
2. Step 2: In a large bowl, whisk 3 cups full-fat plain Greek yogurt with 1/2 cup honey and 1 tsp vanilla extract until smooth and creamy.
3. Step 3: Pour half of the yogurt mixture into a 9x5-inch loaf pan, spoon half of the cooled blueberry compote over it, then swirl gently using a knife.
4. Step 4: Repeat layering with remaining yogurt and blueberry compote, swirling again for a marbled effect.
5. Step 5: Cover the pan with plastic wrap and freeze for at least 4 hours or until firm.
6. Step 6: Let sit at room temperature for 5 minutes before scooping and serving for best texture.