Well, I was actually planning on making ice cream. But there was no eggs left in my refrigerator, so I changed to frozen yogurt, which turned out to be a great sweet surprise too.

When making ice cream or frozen yogurt, I always go with fruit jam instead of fresh fruits. Jams contain less water and are packed with more intense flavor. They usually contain more sugar too. All these help ice cream and frozen yogurt freeze beautifully without getting too much ice particles in them.

I use homemade yogurt and homemade raspberry jam and blueberry jam. Store bought ones would work fine too.

For homemade yogurt:

http://www.yankitchen.com/english-blog/homemade-blueberry-yogurt

Ingredients:

1 3/4 cups of plain yogurt

4 tablespoons honey

1/2 cup raspberry jam

1/4 cup blueberry jam

Directions：

Freeze the ice cream for at least 24 hours before ice cream process. Refrigerate both yogurt and jams for at 4 hours or overnight.