Frozen Yogurt Recipe

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If you thought my coconut yogurt and almond milk ice cream were fun, wait until you try my new frozen yogurt recipe. I’ve whipped up not one, but 5 amazing flavors, from vanilla to fruity to chocolate… and even peanut butter! My kids love these, and I feel good that their dessert (and mine) is really yogurt. And they’re all easy-breezy to make. So grab your spoon, choose your favorite flavor, and let’s make some delicious, homemade frozen yogurt!

Why You’ll Love My Frozen Yogurt Recipe

• Variety of flavors – Choose from fruity, chocolate, vanilla, peanut butter, and even a simple, elegant plain. Because I like to mix things up in my desserts.
• Perfectly creamy texture – No matter what flavor you choose, my frozen yogurt recipe is ultry creamy! It feels like you’re eating ice cream, but it’s healthier.
• Easier than making ice cream – I’ve made ice cream in dozens of ways, but frozen yogurt is even more simple. Not including churning, the prep takes me about 5 minutes.
• Healthy dessert – My recipe has just 90 calories and a few grams of sugar (just from the yogurt itself) per serving. And no processed ingredients, of course.
• Fun to make – This recipe is the perfect way to unleash some creativity in the kitchen, and the kids get a kick out of helping, too. Plus, as the coolest mom ever, I sometimes say yes to ice cream—okay, healthy frozen yogurt—for breakfast!

Ingredients & Substitutions

Here I explain the best ingredients for my homemade frozen yogurt recipe, what each one does, and substitution options. For measurements, see the recipe card.

Basic Frozen Yogurt Ingredients:

Like I often do for recipes that have different flavors, I’ve got a base to start and you can customize it from there. Here are the basics for plain frozen yogurt:

• Whole Milk Plain Yogurt – You can also use Greek yogurt, but I’ve found that whole milk yogurt gives a smoother, creamier texture and it’s less tangy. If you need a dairy free option, try almond milk or coconut milk yogurt. And if you’ve got extra to use up, make my yogurt bark!
• Honey – You can use regular, but I prefer to use my natural sugar-free honey. It’s sweet and gooey, and the flavor is from real honey. You can substitute maple syrup too, I just think it’s less versatile for some of the flavor options.
• Heavy Cream – A splash of heavy cream gives my homemade frozen yogurt a rich and creamy texture that I haven’t seen in other recipes. You can easily swap it out for half-and-half or full-fat coconut milk for lighter options.
• Sea Salt – Just a pinch actually brings out the sweetness.

Add-Ins For Different Flavors:

Now for the fun part — flavors! Here are the ones I tested:

• Vanilla – The simplest one! Just add vanilla extract to my frozen yogurt recipe base above.
• Fruit – I use frozen fruit for this. Fresh should also work, but it’s more watery so your frozen yogurt might turn out a bit more icy. My ratio is 2 1/2 cups of fruit to a quart of yogurt. You’ll need a blender or food processor to combine them. I made strawberry frozen yogurt for the pics, but you can use any fruit you want! Try blueberries, raspberries, or peaches.
• Chocolate – Add cocoa powder and vanilla. I recommend Dutch processed cocoa powder because it avoids any bitter taste.
• Peanut Butter – Add some creamy peanut butter to the mix. This flavor turns out a bit harder than the others, but it’s so good with the honey!

How To Make Frozen Yogurt

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the ingredients. In a large bowl, whisk together all the ingredients for the flavor you are making, until smooth. If you opted for the fruit flavor, blend in a high-powered blender or food processor. And if it’s not super cold by the time you’re done mixing, cover tightly with plastic wrap and freeze briefly (or refrigerate) to make it cold again. Don’t miss my tips below regarding this step!
2. Churn until creamy. Pour the mixture into a pre-frozen ice cream maker bowl (I have this one and love it). Churn according to manufacturer’s instructions, until the mixture reaches the texture of soft-serve ice cream.

3. Pop in the freezer. Transfer to a glass container (I used this one, but a stainless steel one like this also works), and smooth the top. Cover and freeze your homemade frozen yogurt for at least 4 hours or overnight, until firm.

My Recipe Tips

• Make sure your ice cream maker bowl is totally frozen before you start. How long to freeze varies by manufacturer, but I always pop mine in the freezer a full 24 hours ahead to be safe.
• Ensure the mixture is refrigerator-cold before churning. The ideal temp is 40-45 degrees F (4-7 degrees C). If you take your ingredients out of the fridge and work quickly, you can churn right after mixing them together. But if they sit out for a bit (um, like what happens when you have to take process pictures like me), cover the mixture in plastic wrap, flush against the surface of the yogurt, and freeze for 15-20 minutes, until cold. You can also just leave the mixture in the fridge for a few hours and churn later.
• With the exception of the fruit flavor, whisking works better than blending. My original plan was to blend all the flavors, but I found that whisking works better for the right texture — the mixture is thinner if you blend the versions without fruit.
• Be patient with the ice cream maker. My ice cream maker usually takes about 25 minutes to get that perfect texture, but it can vary. Look for that soft-serve consistency!
• Yes, you can make frozen yogurt without an ice cream maker! If you don’t have one, just skip the churning step. Pour your mix directly into the container and freeze. You’ll need to give it a stir every 30 minutes for the first 4 hours to prevent ice crystals from forming, so that’s why I prefer my ice cream maker.
• Let it sit at room temp for a bit before serving. I recommend removing it from the freezer 15-20 minutes ahead to make it easier to scoop. My frozen yogurt recipe doesn’t have the additives that store-bought ones have to make them soft right out of the freezer.

Topping Ideas

You can certainly enjoy this frozen yogurt recipe plain, but I love toppings! And you can mix and match them. Try any combo of these:

• Syrup – A drizzle of my sugar-free chocolate syrup goes with any flavor! I also love sugar-free caramel sauce on the plain one.
• Whipped Cream – Use regular if it works for you, or keep it light with my sugar-free whipped cream.
• Fruit – Fresh berries make the perfect juicy garnish. They’re probably my favorite frozen yogurt toppings of all.
• Chopped Nuts – Sprinkle on some chopped almonds, walnuts, or pecans for crunch. Of course I add peanuts on the peanut butter flavored version.
• Granola – My kids like a handful of my homemade granola on top of their frozen yogurt for that breakfast-y feel.
• Chocolate Chips – Any kind you like adds extra dessert-ish vibes! I like these sugar free chocolate chips.

My Tools For This Recipe

• Ice Cream Maker – Mine fits a large batch and has lasted me for years.
• For The Fruit Flavor – Depending on what’s ready to go in my kitchen, I use either my blender or food processor. Both are powerful enough to handle the frozen fruit in my homemade frozen yogurt.
• Containers – I repurposed my glass meal prep containers this time, but also like using a stainless steel one like this sometimes.

Recipe Card

5 from 2 votes

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Frozen Yogurt Recipe (5 Flavors)

My homemade frozen yogurt recipe is a perfect healthy summer treat! Choose from 5 flavors: plain, vanilla, fruit, chocolate or peanut butter.

Prep: 25 minutes

Freezing Time: 4 hours

Total: 4 hours 25 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 10 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

Basic Frozen Yogurt:

• 1 quart Whole milk plain yogurt (~3 1/2 cups) ▢
• 1/2 cup Honey (or natural sugar-free honey) ▢
• 1/4 cup Heavy cream (or half & half or full-fat coconut milk) ▢
• 1/4 tsp Sea salt ▢

Vanilla Frozen Yogurt:

• 1 quart Whole milk plain yogurt (~3 1/2 cups) ▢
• 1/2 cup Honey (or natural sugar-free honey) ▢
• 1/4 cup Heavy cream (or half & half or full-fat coconut milk) ▢
• 1 tbsp Vanilla extract ▢
• 1/4 tsp Sea salt ▢

Fruit Frozen Yogurt:

• 1 quart Whole milk plain yogurt (~3 1/2 cups) ▢
• 2 ½ cups Frozen fruit (any kind works, I used strawberries for the photos) ▢
• 1/2 cup Honey (or natural sugar-free honey) ▢
• 1/4 cup Heavy cream (or half & half or full-fat coconut milk) ▢
• 1/4 tsp Sea salt ▢

Chocolate Frozen Yogurt:

• 1 quart whole milk plain yogurt (~3 1/2 cups) ▢
• ¾ cup Dutch processed cocoa powder ▢
• 1/2 cup Honey (or natural sugar-free honey) ▢
• 1/4 cup Heavy cream (or half & half or full-fat coconut milk) ▢
• 1 tsp Vanilla extract ▢
• ¼ tsp Sea salt ▢

Peanut Butter Frozen Yogurt:

• 1 quart Whole milk plain yogurt (~3 1/2 cups) ▢
• ¾ cup Peanut butter ▢
• 1/2 cup Honey (or natural sugar-free honey) ▢
• 1/4 cup Heavy cream (or half & half or full-fat coconut milk) ▢
• ¼ tsp Sea salt ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, whisk together all the ingredients for the flavor you are making, until smooth. If making the fruit flavor, blend in a high-powered blender or food processor. For other flavors, whisking works better for the right texture in the final result.

2. If the temperature is not between 40-45 degrees F (4-7 degrees C), cover with plastic wrap flush against the surface of the yogurt mixture and place in the freezer for 15-20 minutes, until cold, not frozen. (Note: if you are removing the ingredients from the fridge and immediately mixing together, they should already be cool enough to start churning right away.)

3. If you have an ice cream maker (recommended for the best texture), pour the mixture into the pre-frozen ice cream maker bowl. Churn according to manufacturer's instructions, until the mixture reaches the texture of soft-serve ice cream. (Mine usually takes 15-20 minutes, but sometimes as long as 25 minutes.) If you don't have an ice cream maker, simply transfer to a freezer-safe container.

4. Freeze the homemade frozen yogurt for at least 4 hours or overnight, until firm. If you didn’t use an ice cream maker, stir every 30 minutes for the first 4 hours to help with texture.

5. If you won't enjoy the froyo right away after freezing for 4-6 hours, then when you are ready to serve it, remove from the freezer for 15-20 minutes before enjoying letting it soften.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1/2 cup

Nutrition info is based on the basic frozen yogurt. It will vary for different flavors.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 90

Fat 5.2g

Protein 3.4g

Total Carbs 9.4g

Net Carbs 4.6g

Fiber 4.8g

Sugar 4.6g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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