Small-Batch Blueberry Yogurt Ice Cream Cups
These Small-Batch Blueberry Yogurt Ice Cream Cups are a sweet, wholesome treat mixed with a quick blueberry thyme jam, offering a creamy texture and delightful flavors all while being simple to prepare.
Servings: 4 cups
Calories: 200kcal
Ingredients
For the Blueberry Thyme Jam
- 1.5 cups blueberries (fresh or frozen)
- 2-3 tablespoons sugar or honey Start small and taste
- 1 tablespoon lemon juice
- 0.5 teaspoon lemon zest Optional, but really nice
- 0.5-1 teaspoon fresh thyme leaves Or a small pinch dried
- 1 teaspoon cornstarch Mixed with 1 tablespoon water (optional, for thicker jam)
For the Yogurt Ice Cream Base
- 2 cups plain Greek yogurt
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup whipped cream or coconut cream For a soft, scoopable texture
Instructions
Prepare the Blueberry Thyme Jam
- In a small saucepan, toss together blueberries, sugar or honey, lemon juice, and thyme.
- Bring the mixture to a gentle simmer over medium heat, stirring often and mashing some berries with a spoon.
- After 8 to 10 minutes, the jam should look glossy and smell amazing. If desired, stir in the cornstarch slurry and simmer for an additional 1 to 2 minutes.
- Allow the jam to cool completely.
Prepare the Yogurt Base
- In a separate bowl, mix plain Greek yogurt with maple syrup and vanilla extract.
- Fold in whipped cream or coconut cream until creamy.
Assembly
- Swirl the cooled blueberry thyme jam into the yogurt base just before freezing.
- Spoon the mixture into cups and freeze until solid.
Notes
Let the cups sit on the counter for 5 minutes before eating for a creamy texture. Store leftovers in a sealed container to prevent freezer taste. The jam can be refrigerated for about 7-10 days or frozen for up to 3 months.