JojoM adapted from Jeni Britton Bauer

A tangy frozen yogurt twist on Jeni Britton Bauer’s iconic Brambleberry Crisp—swirled with blackberries, blackcurrants, and crunchy oat streusel for a refreshing creamy dessert.
If you love the iconic Jeni’s Brambleberry Crisp Ice Cream, this frozen yogurt twist will steal your heart 💜. Tangy Greek yogurt forms the creamy base, while ribbons of blackberries and blackcurrants swirl through each scoop, layered with crunchy golden oat streusel. It’s refreshing, fruity, and delightfully textured—like a summer berry crisp in frozen form!
This recipe is divided into three parts:
(See full ingredient list above for exact measurements in both metric & US conversions.)
Serve this frozen yogurt on its own, scoop it into waffle cones, or pair it with a slice of lemon cake for an elegant plated dessert. For extra indulgence, drizzle with honey or top with fresh berries.
⭐ Lydia: “Tart, creamy, and the crisp adds such a fun texture—absolutely delicious!”
⭐ Jorge: “The swirl of blackberries and currants is amazing. Perfect balance of sweet and tangy.”
⭐ Mia: “Loved the crunchy streusel bits—it’s like frozen yogurt and pie combined!”
Can I use only blackberries if I don’t have blackcurrants?
Yes, blackberries alone work beautifully, though blackcurrants add extra tang and depth.
How do I keep the crisp crunchy in frozen yogurt?
Bake until golden and add in layers instead of mixing through to preserve texture.
Can I substitute regular yogurt for Greek yogurt?
Greek yogurt gives the best creaminess, but strained regular yogurt is a fine alternative.
This brambleberry crisp frozen yogurt brings together tangy, fruity, and crunchy in every bite. A true Jeni’s-inspired frozen delight—perfect for when you want something a little lighter but still indulgent. 🫐✨
A tangy frozen yogurt twist on Jeni Britton Bauer’s iconic Brambleberry Crisp—swirled with blackberries, blackcurrants, and crunchy oat streusel for a refreshing creamy dessert.

Roast the berries lightly before swirling for a deeper jammy flavor.
Bake the oat streusel until golden and crisp so it stays crunchy in the frozen yogurt.
Layer the swirl instead of mixing fully for the best visual effect.
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Simmer blackberries, blackcurrants, sugar, and lemon juice until thick and jammy.
Cool completely before layering into frozen yogurt.
Mix oats, brown sugar, and melted butter.
Spread on a baking tray and bake at 180°C (350°F) for 10–12 minutes until golden.
Cool until crisp.
Whisk 2 tbsp milk with cornstarch to form a slurry.
In another bowl, whisk softened cream cheese and salt until smooth.
In a saucepan, combine remaining milk, cream, sugar, and corn syrup.
Bring to a rolling boil for 4 minutes, then whisk in cornstarch slurry.
Return to boil for 1 minute until thickened.
Slowly whisk hot mixture into cream cheese, then stir in Greek yogurt.
Chill base in an ice bath for 30 minutes.
Churn in an ice cream maker until creamy.
Layer churned frozen yogurt with brambleberry swirl and crisp topping.
Freeze for at least 4 hours before serving.
9/10/2025
Loved the crunchy streusel bits—it’s like frozen yogurt and pie combined!
8/14/2025
The swirl of blackberries and currants is amazing. Perfect balance of sweet and tangy.
7/2/2025
Tart, creamy, and the crisp adds such a fun texture—absolutely delicious!
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Serving Size: 1/2 cup (about 100 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer