Ready to beat the summer heat with something cool and creamy? We’ve rounded up 20 irresistible frozen yogurt recipes that are perfect for whipping up in your own kitchen. From fruity classics to decadent treats, these easy-to-make delights promise a refreshing escape. Dive in and discover your new favorite frosty fix—your taste buds will thank you!
Strawberry Banana Frozen Yogurt
Let’s make a refreshing, healthy dessert that’s perfect for warm days or anytime you crave something sweet without the guilt. This strawberry banana frozen yogurt requires no ice cream maker and comes together with just a few simple ingredients. You’ll love how creamy it turns out with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups frozen strawberries (I find these give the best texture compared to fresh)
– 2 ripe bananas, sliced and frozen (the riper they are, the sweeter your yogurt will be)
– 1 cup plain Greek yogurt (I prefer full-fat for extra creaminess, but any type works)
– 2 tablespoons honey (local honey adds a lovely floral note if you have it)
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
Instructions
1. Place the 2 cups of frozen strawberries and 2 sliced frozen bananas into a high-powered blender or food processor.
2. Add the 1 cup of plain Greek yogurt, 2 tablespoons of honey, and 1 teaspoon of pure vanilla extract to the blender.
3. Blend the mixture on low speed for 30 seconds to start breaking down the frozen fruit, scraping down the sides with a spatula if needed.
4. Increase the blender speed to high and blend for 1-2 minutes until the mixture is completely smooth and creamy, with no visible fruit chunks. Tip: If your blender struggles, let the fruit sit at room temperature for 5 minutes first.
5. Stop the blender and taste the mixture; if you prefer it sweeter, add another teaspoon of honey and blend for 10 more seconds.
6. Transfer the blended mixture to a freezer-safe container with a lid, using a spatula to scrape out every last bit.
7. Smooth the top with the spatula, then cover the container tightly with the lid. Tip: Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals.
8. Place the container in the freezer for at least 4 hours, or until firm enough to scoop. Tip: For easier scooping, let it sit at room temperature for 5-10 minutes before serving.
Zesty and vibrant, this frozen yogurt has a soft-serve-like texture that’s delightfully creamy without being heavy. The natural sweetness from the bananas and strawberries shines through, balanced perfectly by the tang of Greek yogurt. Try serving it in waffle cones with fresh berry toppings, or layer it in parfait glasses with granola for a beautiful breakfast treat.
Blueberry Honey Frozen Yogurt
On a hot summer day, nothing beats a refreshing homemade frozen treat that’s both tangy and sweet. This Blueberry Honey Frozen Yogurt is incredibly simple to make with just a few wholesome ingredients, and it’s perfect for cooling down after a long afternoon in the sun. Let’s walk through each step together so you can enjoy this creamy delight in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I always use full-fat for extra creaminess, but low-fat works too if you prefer)
– 1 cup fresh or frozen blueberries (frozen berries give a lovely icy texture without extra water)
– 1/4 cup honey (local honey adds a wonderful floral note that pairs beautifully with the berries)
– 1 teaspoon vanilla extract (pure vanilla is my go-to for that warm, aromatic flavor)
– A pinch of salt (just a tiny bit to balance the sweetness and enhance all the flavors)
Instructions
1. Place the blueberries in a small saucepan over medium heat.
2. Cook the blueberries for 5-7 minutes, stirring occasionally, until they burst and release their juices, creating a thick sauce. Tip: If using frozen blueberries, no need to thaw—they’ll cook down just as easily.
3. Remove the saucepan from the heat and let the blueberry mixture cool completely to room temperature, about 15-20 minutes. Tip: Cooling it prevents the yogurt from curdling when mixed.
4. In a large mixing bowl, combine the Greek yogurt, honey, vanilla extract, and salt.
5. Whisk the ingredients together vigorously for 1-2 minutes until smooth and well-blended.
6. Pour the cooled blueberry sauce into the yogurt mixture.
7. Gently fold the blueberry sauce into the yogurt using a spatula until just combined, leaving some streaks for a marbled effect. Tip: Don’t overmix to maintain those beautiful swirls in the final product.
8. Transfer the mixture to a freezer-safe container, such as a loaf pan or airtight tub.
9. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
10. Freeze the mixture for at least 4 hours, or until firm and scoopable.
11. Remove the container from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before serving.
12. Scoop the frozen yogurt into bowls or cones using an ice cream scoop.
Keep in mind that this frozen yogurt has a soft, creamy texture with bursts of tangy blueberry and a subtle honey sweetness. It’s delightful on its own, but for a fun twist, try topping it with granola or fresh mint leaves for an extra pop of flavor and crunch.
Chocolate Chip Cookie Dough Frozen Yogurt
Now, let’s transform that nostalgic taste of raw cookie dough into a creamy, guilt-free frozen treat that’s perfect for hot summer days. This Chocolate Chip Cookie Dough Frozen Yogurt combines the classic flavors we all love with the tangy brightness of yogurt, creating a dessert that’s both indulgent and refreshingly light. We’ll walk through each step methodically to ensure your frozen yogurt turns out perfectly smooth and packed with those irresistible cookie dough bites.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess, but low-fat works too)
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– 1/4 cup unsalted butter, softened to room temperature
– 1/4 cup brown sugar, packed
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/3 cup mini chocolate chips (these distribute better than regular-sized chips)
– 1 tablespoon milk (any type will do, but I often use whole milk for richness)
Instructions
1. In a medium mixing bowl, combine 1/4 cup softened unsalted butter and 1/4 cup packed brown sugar using a hand mixer on medium speed for 2 minutes until fluffy.
2. Add 1/4 cup all-purpose flour and 1/4 teaspoon salt to the butter mixture, mixing on low speed just until incorporated—overmixing can make the dough tough.
3. Stir in 1/3 cup mini chocolate chips by hand until evenly distributed throughout the cookie dough.
4. Roll the cookie dough into small, pea-sized balls using your hands, then place them on a parchment-lined baking sheet and freeze for 15 minutes to firm up.
5. In a large bowl, whisk together 2 cups plain Greek yogurt, 1/2 cup granulated sugar, and 1 teaspoon pure vanilla extract until the sugar is completely dissolved, about 3 minutes of vigorous whisking.
6. Add 1 tablespoon milk to the yogurt mixture and whisk for another 30 seconds to achieve a smooth, pourable consistency.
7. Pour the yogurt mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes until it thickens to a soft-serve texture.
8. In the last 2 minutes of churning, add the frozen cookie dough balls to the ice cream maker, allowing them to mix in evenly without breaking apart.
9. Transfer the frozen yogurt to an airtight container and freeze for at least 4 hours, or until firm enough to scoop.
Mouthwateringly creamy with a delightful tang from the yogurt, this frozen treat boasts soft, chewy cookie dough bits that melt in your mouth. For a fun twist, try serving it in waffle cones with a drizzle of chocolate sauce or layering it with crushed graham crackers for a frozen yogurt parfait—it’s sure to become a summer staple in your kitchen.
Peanut Butter Cup Frozen Yogurt
Remember those childhood treats you couldn’t get enough of? This Peanut Butter Cup Frozen Yogurt brings that nostalgic joy into a creamy, dreamy dessert that’s surprisingly simple to make at home. Ready to create a frozen delight that will have everyone asking for seconds? Let’s get started.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I always use full-fat for the creamiest texture)
– 1/2 cup creamy peanut butter (go for a natural brand without added sugar for the best flavor)
– 1/3 cup honey (local honey adds a lovely floral note)
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– 1/4 teaspoon fine sea salt (just a pinch to balance the sweetness)
– 1 cup chopped peanut butter cups (I like to chop mini ones for perfect little bites throughout)
Instructions
1. Place 2 cups of plain Greek yogurt in a large mixing bowl.
2. Add 1/2 cup of creamy peanut butter to the bowl with the yogurt.
3. Pour 1/3 cup of honey into the mixing bowl.
4. Add 1 teaspoon of pure vanilla extract to the bowl.
5. Sprinkle 1/4 teaspoon of fine sea salt over the other ingredients.
6. Use a whisk to vigorously combine all ingredients until completely smooth and uniform in color, about 2 minutes of whisking.
7. Gently fold 1 cup of chopped peanut butter cups into the yogurt mixture using a spatula until evenly distributed.
8. Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container.
9. Cover the container tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
10. Place the covered container in the freezer for at least 6 hours, or until completely firm.
11. Remove the frozen yogurt from the freezer 10-15 minutes before serving to soften slightly for easy scooping.
Softer than traditional ice cream but with a wonderfully creamy, scoopable texture, this frozen yogurt delivers a perfect harmony of tangy yogurt and rich peanut butter. The chopped peanut butter cups provide delightful crunchy surprises in every bite. Serve it in waffle cones for a classic treat, or layer it in a glass with hot fudge sauce for an impressive sundae.
Mango Pineapple Frozen Yogurt
Venturing into homemade frozen yogurt is easier than you might think, especially with tropical fruits that bring natural sweetness and vibrant flavor. This mango pineapple frozen yogurt requires no ice cream maker and comes together with just a few simple steps, perfect for a refreshing treat on a warm day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups frozen mango chunks (I find these hold their shape better than fresh when blended)
– 1 cup frozen pineapple chunks (these add a tangy brightness that balances the mango)
– 2 cups plain Greek yogurt (I prefer full-fat for a creamier texture, but low-fat works too)
– ⅓ cup honey (local honey is my go-to for its floral notes, but maple syrup is a great vegan swap)
– 1 teaspoon pure vanilla extract (a splash enhances the tropical flavors without overpowering them)
– A pinch of salt (just a tiny bit to make all the flavors pop)
Instructions
1. Place the 2 cups of frozen mango chunks and 1 cup of frozen pineapple chunks into a high-powered blender or food processor. Tip: If your blender struggles, let the fruit sit at room temperature for 5-10 minutes to soften slightly.
2. Add the 2 cups of plain Greek yogurt, ⅓ cup of honey, 1 teaspoon of pure vanilla extract, and a pinch of salt to the blender.
3. Blend the mixture on high speed for 30-45 seconds, stopping to scrape down the sides with a spatula as needed, until it is completely smooth and creamy. Tip: Avoid over-blending, as it can warm the mixture too much; you want it thick like soft-serve.
4. Transfer the blended mixture to a loaf pan or airtight container, spreading it evenly with a spatula.
5. Cover the container tightly with plastic wrap or a lid, pressing it directly onto the surface of the yogurt to prevent ice crystals from forming.
6. Freeze the mixture for at least 4 hours, or until firm. Tip: For easier scooping, let it sit at room temperature for 5-10 minutes before serving.
7. Scoop the frozen yogurt into bowls or cones to serve.
Yield a scoop of this frozen yogurt, and you’ll be greeted with a velvety texture that’s surprisingly light yet indulgent. The mango and pineapple create a sunny, tropical flavor that’s not overly sweet, thanks to the tangy yogurt base. Try serving it in a hollowed-out pineapple half for a festive presentation, or top it with toasted coconut flakes for added crunch.
Raspberry Swirl Frozen Yogurt
Let’s make a refreshing frozen treat that’s perfect for holiday gatherings or a sweet escape from the kitchen hustle. This raspberry swirl frozen yogurt is delightfully creamy with a tangy berry ribbon—it requires no ice cream maker and comes together with just a few simple steps. You’ll love how the vibrant swirl looks when scooped, making it as beautiful as it is delicious.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess, but low-fat works too)
– 1/2 cup granulated sugar (this sweetens without graininess)
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– 1 cup fresh or frozen raspberries (thawed if frozen—I often use frozen for convenience)
– 1 tablespoon lemon juice (freshly squeezed adds a bright zing)
– 1 tablespoon honey (a local raw honey is my go-to for subtle floral notes)
Instructions
1. In a medium mixing bowl, combine 2 cups plain Greek yogurt, 1/2 cup granulated sugar, and 1 teaspoon pure vanilla extract.
2. Whisk the mixture vigorously for about 2 minutes until the sugar is fully dissolved and the yogurt is smooth—no gritty texture should remain.
3. In a separate small bowl, mash 1 cup raspberries with a fork until they form a chunky puree, leaving some bits for texture.
4. Stir 1 tablespoon lemon juice and 1 tablespoon honey into the mashed raspberries until well blended.
5. Pour the yogurt mixture into a loaf pan or freezer-safe container, spreading it evenly with a spatula.
6. Drizzle the raspberry mixture over the top of the yogurt in the pan.
7. Use a knife or skewer to gently swirl the raspberry mixture into the yogurt, creating a marbled effect—avoid overmixing to keep distinct swirls.
8. Cover the pan tightly with plastic wrap or a lid to prevent ice crystals from forming.
9. Freeze the mixture for at least 6 hours, or until it is firm and scoopable, checking after 4 hours if you prefer a softer texture.
10. Remove from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before scooping.
The frozen yogurt sets up with a creamy, soft-serve consistency that’s not too icy, thanks to the Greek yogurt base. The raspberry swirl adds a tart, fruity burst that contrasts beautifully with the sweet vanilla—try serving it in waffle cones or topped with fresh mint for a festive touch.
Vanilla Bean Frozen Yogurt
Perfect for a refreshing treat on a warm day, this homemade vanilla bean frozen yogurt is surprisingly simple to make with just a few quality ingredients. Let’s walk through the process together, step-by-step, to create a creamy, tangy dessert that’s far superior to anything from the store.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 3 cups plain full-fat Greek yogurt (I find the full-fat version yields the creamiest texture, so don’t skimp here!)
– ¾ cup granulated sugar
– 1 whole vanilla bean, split lengthwise
– 1 tablespoon pure vanilla extract (my go-to for an extra flavor boost)
– A pinch of fine sea salt
Instructions
1. Place the 3 cups of plain full-fat Greek yogurt into a large mixing bowl.
2. Add the ¾ cup of granulated sugar to the bowl with the yogurt.
3. Using the back of a knife, scrape the seeds from the 1 whole split vanilla bean directly into the bowl. (Tip: Save the empty pod to make vanilla sugar later!)
4. Pour the 1 tablespoon of pure vanilla extract into the mixture.
5. Add a pinch of fine sea salt to the bowl.
6. Whisk all the ingredients together vigorously for about 2 minutes, until the sugar is completely dissolved and the mixture is smooth. (Tip: Taste it now—the base should taste slightly sweeter than you want the final product, as freezing dulls sweetness.)
7. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the yogurt mixture to prevent a skin from forming.
8. Refrigerate the covered mixture for a minimum of 4 hours, or ideally overnight, to allow the flavors to meld and the mixture to chill thoroughly.
9. Pour the chilled yogurt base into the bowl of your ice cream maker.
10. Churn the mixture according to your machine’s manufacturer’s instructions, which typically takes about 20-25 minutes, until it reaches a soft-serve consistency. (Tip: Don’t over-churn, or it can become icy.)
11. Transfer the churned frozen yogurt to a freezer-safe container with a tight-fitting lid.
12. Press a piece of parchment paper directly onto the surface of the frozen yogurt.
13. Seal the container and freeze the frozen yogurt for at least 4 hours, or until firm enough to scoop.
Just out of the freezer, this frozen yogurt boasts a beautifully smooth, creamy texture with a delightful tang that perfectly balances the sweet, aromatic vanilla. The tiny black specks from the real bean make it look as special as it tastes. Try serving it in a waffle cone with a drizzle of warm honey or alongside a slice of fresh berry pie for a truly memorable dessert.
Matcha Green Tea Frozen Yogurt
Perfect for a refreshing treat on a warm day, this Matcha Green Tea Frozen Yogurt combines the earthy notes of ceremonial-grade matcha with creamy Greek yogurt. Let’s walk through each step together to create a smooth, scoopable dessert that’s both simple and satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess, but low-fat works too)
– 1/2 cup granulated sugar (this balances the matcha’s bitterness perfectly)
– 2 tablespoons ceremonial-grade matcha powder (high-quality matcha gives a vibrant green hue and rich flavor)
– 1 teaspoon pure vanilla extract (my go-to for a subtle sweetness)
– 1/4 cup whole milk (room temperature helps it blend smoothly)
Instructions
1. In a medium mixing bowl, combine 2 cups plain Greek yogurt and 1/2 cup granulated sugar.
2. Whisk the yogurt and sugar together vigorously for about 2 minutes, until the sugar is fully dissolved and the mixture is smooth.
3. Add 2 tablespoons ceremonial-grade matcha powder to the bowl, sifting it through a fine-mesh sieve to prevent clumps.
4. Gently whisk the matcha into the yogurt mixture until it’s evenly incorporated and no green streaks remain.
5. Pour in 1 teaspoon pure vanilla extract and 1/4 cup whole milk, then whisk again until everything is well blended.
6. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency.
7. Spoon the churned frozen yogurt into a freezer-safe container, smoothing the top with a spatula.
8. Cover the container tightly with a lid or plastic wrap and freeze for at least 4 hours, or until firm enough to scoop.
9. Before serving, let the frozen yogurt sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Dense and velvety, this frozen yogurt boasts a subtle earthy flavor from the matcha, complemented by the tang of yogurt. Serve it in bowls topped with fresh berries or a drizzle of honey for a delightful contrast, or enjoy it straight from the freezer as a cool, creamy indulgence.
Peach Cobbler Frozen Yogurt
Grab your ice cream maker because we’re transforming classic summer peach cobbler into a creamy, dreamy frozen yogurt. This recipe captures the essence of warm, spiced peaches and buttery crumble in a refreshing, scoopable treat perfect for beating the heat. It’s surprisingly simple to make, and I’ll guide you through each step to ensure success, even if you’re new to frozen desserts.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups frozen peach slices (I find frozen work best for consistent texture and year-round availability)
– 1/2 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg (freshly grated if you have it—it makes a difference!)
– 3 cups plain whole-milk Greek yogurt (full-fat gives the creamiest result)
– 1/4 cup honey
– 1 teaspoon pure vanilla extract
– 1/2 cup all-purpose flour
– 1/4 cup packed light brown sugar
– 4 tablespoons cold unsalted butter, cubed
– Pinch of salt
Instructions
1. Place the 4 cups of frozen peach slices in a medium bowl and let them thaw at room temperature for 15 minutes until slightly softened but still cold.
2. In a small bowl, whisk together the 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until fully combined.
3. Sprinkle the sugar-spice mixture over the thawed peaches and gently toss to coat every slice evenly. Set aside.
4. In a large mixing bowl, combine the 3 cups of plain whole-milk Greek yogurt, 1/4 cup honey, and 1 teaspoon pure vanilla extract. Whisk vigorously for 2 minutes until smooth and well-blended.
5. Tip: Scrape down the sides of the bowl with a spatula to incorporate all the honey.
6. Gently fold the sugared peaches and any accumulated juices from the bowl into the yogurt mixture until just combined, being careful not to overmix.
7. Pour the peach-yogurt mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
8. While the yogurt churns, make the crumble topping: In another bowl, combine the 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, and a pinch of salt.
9. Add the 4 tablespoons of cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
10. Tip: Keep the butter cold for a flakier crumble—if it starts to melt, pop the bowl in the freezer for 5 minutes.
11. Spread the crumble mixture in a single layer on a parchment-lined baking sheet and bake in a preheated 350°F oven for 10-12 minutes, stirring once halfway, until golden brown and fragrant. Let it cool completely.
12. Once the frozen yogurt is churned, transfer it to a freezer-safe container. Sprinkle the cooled crumble topping evenly over the top and gently fold it in with a few strokes to create swirls.
13. Tip: Avoid overmixing here to maintain distinct pockets of crumble for texture.
14. Cover the container tightly with a lid or plastic wrap and freeze for at least 4 hours, or until firm enough to scoop.
Perfectly scoopable and bursting with flavor, this frozen yogurt delivers a delightful contrast between the creamy, tangy base and the crunchy, spiced crumble. For a fun twist, serve it in waffle cones with an extra sprinkle of crumble on top, or layer it in a glass with fresh peach slices for a deconstructed cobbler parfait. The cinnamon and nutmeg warmth makes it feel like a cozy dessert, even on the hottest summer day.
Coconut Lime Frozen Yogurt
Here’s a refreshing frozen treat that’s surprisingly simple to make at home. This coconut lime frozen yogurt brings together tropical flavors in a creamy, tangy dessert that’s perfect for beating the heat. Let’s walk through each step together to ensure your success.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess)
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight
– ¾ cup granulated sugar
– ¼ cup fresh lime juice (about 2-3 limes, freshly squeezed for the brightest flavor)
– 1 tablespoon finely grated lime zest
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Place a 9×5-inch loaf pan in your freezer to chill while you prepare the mixture.
2. In a large mixing bowl, whisk together the plain Greek yogurt and chilled coconut milk until completely smooth and no lumps remain.
3. Add the granulated sugar, fresh lime juice, lime zest, pure vanilla extract, and fine sea salt to the bowl.
4. Whisk vigorously for about 2 minutes until the sugar is fully dissolved and the mixture is well combined. Tip: Taste a small spoonful—if it’s slightly too sweet or tangy for you now, it will balance perfectly once frozen.
5. Pour the mixture into the chilled loaf pan, using a spatula to scrape the bowl clean.
6. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
7. Freeze for 4 hours. Tip: After 2 hours, remove the pan and stir the mixture thoroughly with a fork to break up any ice crystals, then return it to the freezer.
8. After 4 total hours of freezing, check the texture—it should be firm but scoopable. If it’s too hard, let it sit at room temperature for 5-10 minutes before serving. Tip: For the smoothest texture, process the frozen mixture in a food processor for 30 seconds after freezing, then return it to the pan for 30 more minutes.
9. Scoop into bowls or cones to serve.
Velvety and bright, this frozen yogurt has a creamy texture from the coconut milk that contrasts beautifully with the zingy lime. The subtle vanilla and salt round out the flavors, making it more complex than typical frozen treats. Try serving it with toasted coconut flakes and a lime wedge for an extra tropical presentation, or layer it with fresh berries for a quick parfait.
Pumpkin Spice Frozen Yogurt
Diving into the holiday season calls for a festive frozen treat that’s both creamy and comforting. Pumpkin Spice Frozen Yogurt combines the warm flavors of autumn with the refreshing coolness of frozen yogurt, making it perfect for December gatherings or cozy nights in. Let’s walk through this simple recipe step-by-step so you can create this seasonal delight with confidence.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess, but low-fat works too)
– 1 cup pumpkin puree (canned is convenient, but homemade adds a lovely depth)
– 1/2 cup maple syrup (pure grade A gives the best flavor, though honey can substitute)
– 1 teaspoon vanilla extract (I always use pure vanilla for that rich aroma)
– 2 teaspoons pumpkin pie spice (homemade blends with cinnamon, ginger, and nutmeg are my go-to)
– 1/4 teaspoon salt (a pinch of fine sea salt balances the sweetness perfectly)
Instructions
1. In a large mixing bowl, combine 2 cups plain Greek yogurt and 1 cup pumpkin puree using a whisk until smooth and fully incorporated.
2. Add 1/2 cup maple syrup, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt to the bowl, whisking vigorously for about 2 minutes until the mixture is uniform and no streaks remain. Tip: Taste the mixture now and adjust sweetness if needed, as freezing dulls flavors slightly.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for 2-3 hours to prevent ice crystals.
4. Transfer the churned frozen yogurt to an airtight container, smoothing the top with a spatula, and freeze for at least 4 hours or until firm. Tip: Place a piece of parchment paper directly on the surface before sealing to minimize freezer burn.
5. Remove the container from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before scooping.
6. Serve the frozen yogurt in bowls or cones, garnishing as desired. Here’s the scoop: This frozen yogurt boasts a velvety texture with a subtle tang from the yogurt, perfectly complemented by the warm, spiced pumpkin notes. For a festive twist, top it with crushed gingersnap cookies or a drizzle of caramel sauce, making it an irresistible holiday treat that’s sure to delight everyone at the table.
Cherry Almond Frozen Yogurt
A creamy, tangy frozen treat that’s surprisingly simple to whip up, this Cherry Almond Frozen Yogurt combines the bright sweetness of cherries with the nutty crunch of almonds for a refreshing dessert perfect for any occasion. Let’s walk through each step together to ensure your frozen yogurt turns out smooth and flavorful every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess)
– 1 cup pitted fresh cherries, roughly chopped (frozen work too, but thaw them first)
– 1/2 cup granulated sugar (adjust slightly if your cherries are very sweet)
– 1/4 cup sliced almonds, toasted (toasting brings out their rich flavor)
– 1 teaspoon almond extract (a little goes a long way for that aromatic punch)
– 1/4 teaspoon salt (to balance the sweetness)
Instructions
1. In a large mixing bowl, combine 2 cups plain Greek yogurt, 1/2 cup granulated sugar, 1 teaspoon almond extract, and 1/4 teaspoon salt, stirring with a whisk until the sugar is fully dissolved and the mixture is smooth, about 2 minutes.
2. Gently fold in 1 cup pitted fresh cherries, roughly chopped, and 1/4 cup sliced almonds, toasted, using a spatula to distribute them evenly without overmixing.
3. Pour the mixture into a freezer-safe container, such as a loaf pan, and cover it tightly with plastic wrap or a lid to prevent ice crystals from forming.
4. Place the container in the freezer and let it chill for 1 hour, then remove it and stir vigorously with a fork to break up any ice particles—this step is key for a creamy texture.
5. Return the container to the freezer and chill for an additional 3 hours, or until the frozen yogurt is firm but scoopable, checking after 2 hours to avoid over-freezing.
6. Once set, scoop the frozen yogurt into bowls or cones, and serve immediately for the best consistency.
Now you’ve crafted a dessert that’s both indulgent and wholesome. Notice how the cherries provide juicy bursts against the smooth, tangy yogurt base, while the almonds add a satisfying crunch. For a creative twist, try drizzling it with honey or topping it with extra cherry compote for an elegant presentation.
Lemon Poppy Seed Frozen Yogurt
Whether you’re craving a bright, tangy treat to beat the summer heat or simply want a healthier frozen dessert option, this lemon poppy seed frozen yogurt is your answer. It’s refreshingly simple to make with just a few ingredients, yielding a creamy, zesty delight that feels both indulgent and light.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 3 cups plain Greek yogurt (I always use full-fat for the creamiest texture, but low-fat works too)
– 1 cup granulated sugar (this sweetens it perfectly without overpowering the lemon)
– 1/2 cup fresh lemon juice (about 3-4 lemons squeezed—trust me, fresh makes all the difference!)
– 2 tablespoons lemon zest (I zest the lemons before juicing to capture that bright aroma)
– 1 tablespoon poppy seeds (these add a lovely crunch and visual speckle)
– 1 teaspoon vanilla extract (a splash enhances the overall flavor depth)
Instructions
1. In a large mixing bowl, combine 3 cups plain Greek yogurt and 1 cup granulated sugar.
2. Whisk the yogurt and sugar together vigorously for about 2 minutes until the sugar is fully dissolved and the mixture is smooth.
3. Tip: Scrape the sides of the bowl with a spatula to ensure no sugar granules are left undissolved, which prevents graininess in the final product.
4. Add 1/2 cup fresh lemon juice, 2 tablespoons lemon zest, 1 tablespoon poppy seeds, and 1 teaspoon vanilla extract to the bowl.
5. Stir all ingredients together thoroughly until evenly incorporated, about 1 minute.
6. Tip: Taste the mixture now—if you prefer it tangier, you can add an extra tablespoon of lemon juice, but avoid over-mixing to keep it airy.
7. Pour the mixture into a freezer-safe container, such as a loaf pan or airtight tub.
8. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
9. Place the container in the freezer and let it chill for at least 4 hours, or until firm.
10. Tip: For a smoother texture, stir the mixture every 30 minutes during the first 2 hours of freezing—this breaks up ice crystals and ensures creaminess.
11. Once fully frozen, remove the container from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
12. Serve the frozen yogurt in bowls or cones, garnishing with extra lemon zest or poppy seeds if desired.
Rely on this frozen yogurt to deliver a creamy, scoopable texture with a vibrant lemon kick and subtle crunch from the poppy seeds. It’s perfect for serving in waffle cones for a fun twist or layered in parfaits with fresh berries for a colorful dessert. The balance of tangy and sweet makes it a refreshing standout that’s sure to become a summer staple.
Caramel Apple Frozen Yogurt
Let’s make a frozen treat that captures the cozy flavors of fall in a refreshing dessert. This caramel apple frozen yogurt combines sweet-tart apples with rich caramel for a creamy, no-churn frozen yogurt that’s perfect for holiday gatherings or a chilly evening snack. It’s surprisingly simple to prepare with just a few ingredients and no ice cream maker required.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess, but low-fat works too)
– 1 cup unsweetened applesauce (homemade or store-bought—just make sure it’s smooth)
– 1/2 cup caramel sauce (I use a thick store-bought kind to save time, but homemade is divine)
– 1/4 cup granulated sugar (this balances the tartness of the yogurt)
– 1 teaspoon vanilla extract (pure vanilla adds a warm depth)
– 1/2 teaspoon ground cinnamon (a pinch more if you love that spicy kick)
– 1/4 teaspoon salt (don’t skip this—it enhances all the flavors)
Instructions
1. In a large mixing bowl, combine 2 cups plain Greek yogurt, 1 cup unsweetened applesauce, 1/2 cup caramel sauce, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
2. Use a whisk to blend all ingredients together for about 2 minutes, until the mixture is completely smooth and no streaks remain. Tip: If the caramel sauce is too thick, warm it slightly in the microwave for 10 seconds to make mixing easier.
3. Pour the blended mixture into a freezer-safe container, such as a loaf pan or airtight plastic tub.
4. Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming.
5. Place the container in the freezer and let it freeze for at least 4 hours, or until firm. Tip: For a smoother texture, stir the mixture every 30 minutes during the first 2 hours of freezing to break up ice crystals.
6. After 4 hours, check if the frozen yogurt is set by inserting a spoon—it should be scoopable but firm.
7. Remove the container from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before serving. Tip: If it’s too hard, transfer it to the refrigerator for 15 minutes to soften evenly.
8. Scoop the caramel apple frozen yogurt into bowls or cones for serving.
Makes for a delightful dessert with a creamy, soft-serve-like texture that’s not too icy. The caramel swirls add a gooey sweetness that pairs perfectly with the tangy apple notes, reminiscent of a classic caramel apple but in frozen form. Try serving it topped with extra caramel drizzle and crushed graham crackers for a fun twist.
Blackberry Basil Frozen Yogurt
During the holiday rush, when you need a refreshing dessert that feels special but comes together quickly, this Blackberry Basil Frozen Yogurt is your answer. It’s a vibrant, tangy-sweet treat that balances juicy berries with aromatic herbs, perfect for cooling down after a festive meal. Let’s walk through each step methodically, so you can create this creamy delight with confidence.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh blackberries (I love using plump, in-season ones for maximum flavor)
– 1/4 cup fresh basil leaves, packed (extra basil adds a lovely herbal note)
– 1 cup plain Greek yogurt (full-fat gives the creamiest texture)
– 1/2 cup granulated sugar (adjust slightly if your berries are very sweet)
– 1 tbsp fresh lemon juice (a squeeze brightens everything up)
– 1/2 tsp vanilla extract (pure vanilla is my go-to for depth)
Instructions
1. Rinse 2 cups of fresh blackberries under cool water and pat them dry gently with a paper towel to remove excess moisture.
2. Pick 1/4 cup of fresh basil leaves from their stems, discarding any tough stems to ensure a smooth blend.
3. Combine the blackberries, basil leaves, 1 cup of plain Greek yogurt, 1/2 cup of granulated sugar, 1 tablespoon of fresh lemon juice, and 1/2 teaspoon of vanilla extract in a blender.
4. Blend the mixture on high speed for 45-60 seconds until completely smooth and no berry chunks remain, scraping down the sides with a spatula if needed.
5. Pour the blended mixture into a freezer-safe container, such as a loaf pan, using a spatula to get every last drop.
6. Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming.
7. Freeze the mixture for at least 4 hours, or until firm to the touch, checking after 3 hours for desired consistency.
8. Remove the frozen yogurt from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before scooping.
9. Scoop the frozen yogurt into bowls or cones using an ice cream scoop dipped in warm water for easier serving.
But this dessert isn’t just about ease—it’s a burst of summer in every bite, with the blackberries’ natural tartness mellowed by creamy yogurt and the basil adding a subtle, fragrant twist. Serve it topped with extra fresh berries or a drizzle of honey for a beautiful presentation, and enjoy its smooth, scoopable texture that melts luxuriously on the tongue.
Tiramisu Frozen Yogurt
Zesty yet comforting, this Tiramisu Frozen Yogurt transforms the classic Italian dessert into a refreshing frozen treat perfect for any season. As a cooking teacher, I’ll guide you through each simple step to create this creamy, coffee-infused delight that requires no ice cream maker. You’ll be amazed at how easily these familiar flavors come together in frozen form.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess, but low-fat works too)
– 1 cup heavy cream
– ¾ cup granulated sugar
– 2 tablespoons instant espresso powder (I keep a jar in my pantry just for recipes like this)
– 1 teaspoon pure vanilla extract
– ¼ cup coffee liqueur like Kahlúa (optional but adds authentic tiramisu depth)
– 24 ladyfinger cookies (the crisp kind work best for texture contrast)
– 2 tablespoons unsweetened cocoa powder for dusting
Instructions
1. In a large mixing bowl, combine 2 cups Greek yogurt, ¾ cup granulated sugar, 2 tablespoons instant espresso powder, and 1 teaspoon vanilla extract. Tip: Whisk for exactly 2 minutes until the sugar completely dissolves—this prevents graininess.
2. Pour in ¼ cup coffee liqueur if using and whisk again until fully incorporated.
3. In a separate chilled bowl, whip 1 cup heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes first for faster whipping.
4. Gently fold the whipped cream into the yogurt mixture using a rubber spatula until no white streaks remain.
5. Break 12 ladyfinger cookies into 1-inch pieces and fold them into the mixture until evenly distributed.
6. Transfer the mixture to a 9×5-inch loaf pan lined with parchment paper.
7. Crumble the remaining 12 ladyfinger cookies over the top and press lightly with your fingers.
8. Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight. Tip: For easiest scooping, let it sit at room temperature for 10 minutes before serving.
9. To serve, scoop into bowls and dust generously with 2 tablespoons cocoa powder using a fine-mesh sieve.
Notably creamy with a subtle coffee kick, this frozen yogurt achieves the perfect balance between light and indulgent. The ladyfingers soften just enough to mimic traditional tiramisu’s layered texture while staying pleasantly chewy. For a festive twist, serve it in espresso cups with a chocolate-dipped spoon or layer it in parfait glasses with fresh berries.
Pistachio Rose Frozen Yogurt
Just as the holiday season brings its whirlwind of rich desserts, sometimes you crave something refreshing yet festive. Pistachio Rose Frozen Yogurt offers exactly that—a creamy, elegant treat with floral notes and nutty crunch that feels special without being heavy. Let’s walk through making it together, step by step, so you can enjoy a cool, homemade delight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess, but low-fat works too)
– 1 cup granulated sugar (this sweetens it perfectly without being overly sugary)
– 1 cup shelled pistachios, roughly chopped (toasted pistachios add a deeper flavor, so I often toast them lightly first)
– 1/4 cup rose water (look for food-grade rose water—it gives that lovely floral aroma without being overpowering)
– 1 tsp vanilla extract (pure vanilla extract is my go-to for the best flavor)
– 1/4 tsp salt (a pinch of salt balances the sweetness and enhances the pistachios)
Instructions
1. In a large mixing bowl, combine 2 cups plain Greek yogurt and 1 cup granulated sugar, stirring with a whisk for about 2 minutes until the sugar is fully dissolved and the mixture is smooth.
2. Add 1/4 cup rose water, 1 tsp vanilla extract, and 1/4 tsp salt to the yogurt mixture, whisking again for 1 minute to ensure everything is evenly incorporated.
3. Gently fold in 1 cup shelled pistachios, roughly chopped, using a spatula to distribute them throughout the mixture without overmixing.
4. Pour the combined mixture into a freezer-safe container, such as a loaf pan or airtight tub, smoothing the top with the spatula.
5. Cover the container tightly with a lid or plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
6. Place the container in the freezer and let it chill for at least 4 hours, or until firm to the touch—checking after 4 hours by pressing lightly with a finger.
7. Once frozen, remove the container from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
8. Scoop the frozen yogurt into bowls or cones, serving immediately for the best texture.
Now, you’ve crafted a dessert that’s wonderfully creamy with a subtle floral hint from the rose water. The pistachios provide a satisfying crunch that contrasts beautifully with the smooth frozen yogurt, making each bite a delightful experience. Try serving it topped with extra chopped pistachios or a drizzle of honey for an extra touch of elegance.
Espresso Chocolate Swirl Frozen Yogurt
Espresso chocolate swirl frozen yogurt offers a sophisticated yet approachable frozen treat that combines the bold intensity of coffee with the rich sweetness of chocolate. This recipe guides you through creating a creamy, swirled dessert that’s perfect for cooling down after a meal or enjoying as an elegant afternoon pick-me-up.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups plain Greek yogurt (I prefer full-fat for extra creaminess)
– 1 cup heavy cream
– ¾ cup granulated sugar
– 2 tbsp instant espresso powder (a high-quality brand makes all the difference)
– 1 tsp pure vanilla extract
– ½ cup semisweet chocolate chips (I like Ghirardelli for their smooth melt)
– 1 tbsp unsalted butter
Instructions
1. In a large mixing bowl, combine 2 cups plain Greek yogurt, 1 cup heavy cream, ¾ cup granulated sugar, 2 tbsp instant espresso powder, and 1 tsp pure vanilla extract.
2. Whisk the mixture vigorously for 2-3 minutes until the sugar and espresso powder are fully dissolved and the texture is smooth. Tip: Whisking thoroughly prevents graininess in the final frozen yogurt.
3. Pour the yogurt mixture into a 9×5-inch loaf pan or a shallow freezer-safe container.
4. Cover the container tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
5. Freeze the mixture for 1 hour until the edges start to set but the center remains slightly soft.
6. While the yogurt freezes, melt ½ cup semisweet chocolate chips and 1 tbsp unsalted butter in a microwave-safe bowl. Microwave on high for 30-second intervals, stirring between each, until completely smooth. Tip: Avoid overheating the chocolate to prevent seizing.
7. Remove the yogurt from the freezer and drizzle the melted chocolate mixture over the top in a zigzag pattern.
8. Use a butter knife or skewer to gently swirl the chocolate into the yogurt, creating marbled patterns without overmixing. Tip: Swirl just enough to distribute the chocolate while keeping distinct streaks.
9. Return the container to the freezer and freeze for 4-6 hours, or until completely firm.
10. Scoop the frozen yogurt into bowls or cones to serve.
Just before serving, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping. The result is a velvety, coffee-infused base with ribbons of rich chocolate that melt on the tongue. For a festive twist, top with crushed espresso beans or a drizzle of chocolate sauce to enhance the flavors.
Watermelon Mint Frozen Yogurt
Let’s make a refreshing frozen treat that’s perfect for hot summer days—this watermelon mint frozen yogurt requires no ice cream maker and comes together with just a few simple ingredients. Light, naturally sweet, and bursting with fresh flavors, it’s an ideal dessert to beat the heat while feeling a bit healthier. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups of seedless watermelon chunks (I like using cold watermelon straight from the fridge for a quicker freeze)
– 1 cup of plain Greek yogurt (full-fat gives the creamiest texture, but low-fat works too)
– 1/4 cup of honey (local honey adds a lovely floral note, but maple syrup is a great vegan swap)
– 1/4 cup of fresh mint leaves (packed—don’t skimp, as the mint flavor mellows when frozen)
– 1 tablespoon of fresh lime juice (freshly squeezed makes all the difference here)
Instructions
1. Place the 4 cups of seedless watermelon chunks on a parchment-lined baking sheet in a single layer.
2. Freeze the watermelon chunks for at least 4 hours, or until completely solid—overnight is best for easiest blending.
3. Add the frozen watermelon chunks to a high-powered blender or food processor.
4. Pour in the 1 cup of plain Greek yogurt.
5. Drizzle the 1/4 cup of honey over the ingredients.
6. Toss in the 1/4 cup of fresh mint leaves.
7. Squeeze the 1 tablespoon of fresh lime juice into the blender.
8. Blend on high speed for 1-2 minutes, stopping to scrape down the sides as needed, until the mixture is smooth and creamy.
9. Tip: If the mixture is too thick, add a splash of water or more lime juice to help it blend evenly.
10. Transfer the blended frozen yogurt to a freezer-safe container.
11. Smooth the top with a spatula and cover the container tightly with a lid.
12. Freeze the yogurt for 1-2 hours to firm up to a scoopable consistency.
13. Tip: For a softer texture, let it sit at room temperature for 5-10 minutes before serving.
14. Scoop the frozen yogurt into bowls or cones for serving.
15. Tip: Garnish with extra mint leaves or a sprinkle of lime zest for a bright, fresh finish.
Enjoy this delightful frozen yogurt right away—it has a smooth, creamy texture with a subtle icy crunch from the watermelon, and the mint adds a refreshing herbal note that balances the sweetness perfectly. Experiment by drizzling it with a bit of balsamic glaze or serving it alongside grilled fruit for a creative summer dessert that’s sure to impress.
Summary
Perfect for beating the heat, these 20 creamy frozen yogurt recipes offer endless, easy summer treats. We hope you find a new favorite to whip up! Give one a try, then let us know which you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy scooping!
