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Place the blueberries with the fructose in a medium saucepan and heat until the sugar has dissolved. Remove from heat and combine the yoghurt and blueberry mixture in a separate bowl and allow to cool.
Once cooled, transfer to a freezer-safe container with lid and freeze until set (approx 2hrs). During this process you will need to take the ice cream out of the freezer and stir every ½ hr to ensure it sets well.
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