Gluten free Blackberry Crisp Frozen Yogurt that perfectly combines warm flavors in a tangy frozen yogurt. From the new (and absolutely amazing) cookbook, Alternative Baker.

Gluten free Blackberry Crisp Frozen Yogurt that perfectly combines warm flavors in a tangy frozen yogurt

Alanna Taylor Tobin is one of the few bloggers I’ve been following from the beginning. As in, the beginning of my following food blogs.

What was once a casual enjoyment of scrolling through her posts is now a full-blown love affair with everything she does. Year after year, Alanna has impressed me with her unique recipes, her anecdotal musings, and her beyond gorgeous photography.

Her newest creation, The Alternative Baker, is a visually stunning cookbook journey of baking with alternative grains and flours.

True to form, this book is an absolute jem. It has 140 recipes with zero glutens. And this gluten-loving gal is obsessed.

Gluten free Blackberry Crisp Frozen Yogurt that perfectly combines warm flavors in a tangy frozen yogurt

I decided to make her Blackberry Crisp Frozen Yogurt to commemorate the end of summer. Think: creamy yet tart frozen yogurt, rich, juicy blackberries, and a seriously decadent oatmeal crumble.

The ice cream base itself is so good that I want to make it my new base from now on. It’s also so good that Alex and I ate a pint and a half in one night.


I don’t care that it’s 50° out now, I want to eat this frozen yogurt all winter.

Gluten free Blackberry Crisp Frozen Yogurt that perfectly combines warm flavors in a tangy frozen yogurt

A huge congratulations to you, Alanna, on this amazing book. I’m so, so proud to call you a friend! And other dear friends, I can’t recommend The Alternative Baker more, gluten free or otherwise 🙂

Hip hip hooray!


Blackberry Crisp Frozen Yogurt



For the vanilla bean frozen yogurt

  • 1 cup heavy cream
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/2 cup organic granulated cane sugar
  • pinch fine sea salt
  • 2 cups plain, whole milk Greek yogurt
  • 2 tablespoons GF whiskey or vodka (optional)

For the roasted berries

  • 2 cups blackberries
  • 1/4 cup organic granulated cane sugar
  • finely grated zest from 1 medium lemon
  • 1 tablespoon lemon juice, or more as needed

For the crisp

  • 1/4 cup sweet rice flour
  • 2 tablespoons oat flour
  • 1 tablespoon tapioca flour
  • 1/2 cup GF old-fashioned rolled oats
  • 1/4 cup packed organic light or dark brown sugar
  • 1/4 plus 1/8 teaspoon fine sea salt
  • 1/4 plus 1/8 teaspoon ground cinnamon
  • 3 tablespoons cold, unsalted butter, cut into small pieces


For the vanilla bean frozen yogurt

  1. In a small saucepan over medium heat, combine the heavy cream, vanilla pod and scrapings, sugar, and salt, and heat until hot and steamy, stirring to dissolve the sugar. Cover and let steep for 20-60 minutes to infuse. Place the yogurt in a medium-sized bowl and whisk smooth.
  2. Strain the cream into the yogurt, whisking to combine. Whisk in the whiskey. Chill until cold, 1 hour or up to 2 days. Churn the frozen yogurt according to the manufacturers instructions.

For the roasted berries

  1. Position a rack in the center of the oven and preheat to 375°F.
  2. Combine the blackberries, sugar, and lemon zest in a small baking dish. Bake, stirring and mashing the mixture occasionally, until the berries are bubbling thickly, 30-40 minutes. Remove from the oven and stir in the lemon juice, then scrape into a heatproof container and chill until cold, at least 1 hour and up to 2 days.

For the crisp

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the sweet rice, oat, and tapioca flours with the oats, brown sugar, salt, cinnamon, and butter. Mix on low speed, increasing to medium speed, until the butter is worked in and the crisp begins to clump together, about 3 minutes.
  2. Spread the crumble on a small rimmed baking sheet lined with parchment paper and bake until golden and fragrant, 15-20 minutes, gently stirring the crisp once or twice to bring the outer edges in, and breaking up any large clumps bigger than the size of a hazelnut. Let the crisp cool completely. Place 1 cup in the freezer to layer into the frozen yogurt and reserve the rest for garnish, airtight at room temperature.

Put together the frozen yogurt

  1. Place a large loaf pan in the freezer. Make and churn the frozen yogurt and while it’s still soft, spread one-third of it in the frozen loaf pan. Dollop with one-third of the berries and one-third of the frozen crisp. Repeat with two more layers, giving the top layer a swirl with the tip of a knife or chopstick to make it pretty.
  2. Chill the frozen yogurt until firm, at least 2 hours and up to several weeks. Let soften for 5-10 minutes, then serve scoops sprinkled with extra crisp on top.



heather (delicious not gorgeous)

the different pockets of blackberries and crisp sound and look amazing! i’m ready for summer again (:

Gaby Dalkin

All of the flavors and textures here look phenomenal. I need to try this NOW!

Claudia | The Brick Kitchen

I am so glad we are heading into summer over here simply so I can make this ice cream too (though let’s be honest, I would have made it in winter anyway haha!). That crumble and swirly blackberry filling looks insanely good, and I never would have thought of making frozen yogurt ice cream. amazing photos too!


Do I need an ice cream churner for this? Could I just freeze it and then scoop it out? Is there any way to do this without an ice cream machine? Looks delish

Sarah | Broma Bakery

Hi Payton,

Unfortunately no, you cannot do this without an ice cream machine. It adds air into the batter and helps to solidify things. However, I do have some no-churn ice cream recipes on my site.. check them out here!


Sarah! This is so, so stunning! I’m ridiculously honored to see one of my recipes captured in your gorgeous photos. A million thanks for the kind words and for sharing my book with your readers! Crisp ice cream forever and ever. 😉

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