Blueberry Cheesecake Frozen Yogurt

I really didn't know whether to call this frozen yogurt or ice cream.

Yes, it contains my new favorite thing, greek yogurt, and no, there isn't cream or half and half in it. It's actually not even that bad for you. So frozen yogurt?

But this tastes nothing like frozen yogurt. This tastes like rich, creamy, velvety ice cream.

It's both. It's neither.

Fro-cream? Ice-yo? I just don't know.

If this recipe sounds familiar, I did post recently about an actual blueberry cheesecake. If you're thinking to yourself, oh my gawd, is she recycling recipes? Thing is, there was a bag of frozen blueberries I needed to finish off, I had a big thing of greek yogurt just sitting in the fridge, and it was hot as hades in LA when I made this on Tuesday. And it's not really the same thing at all.

So I present to you, blueberry cheesecake froyo.

Blueberry Cheesecake Frozen Yogurt

1 6oz package blueberries [about 1.5 c]

1/8 c sugar

1.5 tsp lemon juice

3 oz cream cheese

1.5 c nonfat greek yogurt

1.5 c milk [I used 1%]

1/2 c sugar

1/2 tsp lemon zest

1 tsp vanilla extract

1 tbsp vodka

1. In a small ovenproof dish, mix blueberries, 1/8 c sugar, and lemon juice. Let sit a few minutes. Bake at 375 degrees for 20 minutes. Remove and chill completely.
2. In a large bowl, beat cream cheese lightly until whipped. Add yogurt and beat until well combined.
3. Add milk and 1/2 c sugar and beat, scraping down the bowl very thoroughly so there aren't any lumps.
4. Add vanilla, vodka and lemon zest. Beat until just combined.
5. Freeze milk mixture in an ice cream maker according to manufacturer's instructions. In the last minute of churning, add chilled blueberries. Pour into a container and freeze overnight.