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This frozen yogurt is the summer treat you never knew you needed. Creamy and bright with just enough tang from Greek yogurt, it comes together in minutes and tastes as decadent as ice cream but is way more wholesome. I love how you can use any fruit combo and skip fancy equipment.
One summer I made a batch in the morning as a way to cool off the kids after swim lessons and honestly I have been hooked ever since
Ingredients
- Greek yogurt: brings tang and protein always choose full fat or at least 5 percent fat for the best creamy texture
- Frozen bananas: add natural sweetness and help that thick soft serve vibe when blended
- Frozen fruit: like strawberries blueberries or mango gives bright flavor and color pick ripe fruit that was frozen at peak ripeness for maximum taste
- Maple syrup or honey: for those who want a touch more sweetness always taste and add as you go so you do not overdo it
- Vanilla extract: deepens the flavor I prefer pure extract for that warm vanilla note
Step-by-Step Instructions
- Prep the Fruit:
- Slice ripe bananas and freeze them ahead of time for ultra creamy blending Frozen pre sliced fruit works great too and saves time
- Blend Everything:
- Combine Greek yogurt frozen bananas and frozen fruit in your blender or food processor If using maple syrup or honey and vanilla add those as well Blend on high for three to five minutes stopping to scrape the sides as needed The mixture should become smooth creamy and look like soft serve
- Pack and Freeze:
- Spoon the blended mixture into a loaf pan lined with parchment paper Smooth the top and lay another piece of parchment or plastic wrap right on the surface to keep freezer burn away Tuck the pan in your freezer for at least four hours until firm
- Scoop and Serve:
- Let the frozen yogurt rest at room temperature for about five minutes so it softens just a bit for easy scooping Dish it out and top with anything you like from berries to nuts to flaked coconut
One thing I never skip is Greek yogurt because it gives both taste and protein A few summers back my family had a contest on who could make the wildest flavor mix and our mango berry swirl won every time
Storage Tips
Keep your frozen yogurt in a tightly sealed container covered with parchment or plastic wrap It keeps best for up to two weeks in the coldest part of your freezer If it gets icy let it rest a little longer before scooping
Ingredient Substitutions
Any thick yogurt will work though Greek is best for that rich texture You can swap in dairy free brands for a plant based version Bananas are essential for creaminess but avocado can be used if you want less sweetness Adjust fruit to what you have on hand or pick in season fruit for best flavor
Serving Suggestions
I love topping mine with chopped nuts granola or a drizzle of chocolate sauce for a true dessert feel For breakfast try it with more fresh fruit and a swirl of nut butter Swap your favorite toppings every time so it never gets boring
Cultural Context
Frozen yogurt became popular in the US as a lighter alternative to ice cream in the eighties but homemade versions like this are more wholesome and less processed With just four or five real ingredients this recipe is all about simple pleasures and flexibility in your own kitchen
FAQs about Recipes
- → Can I make this without an ice cream maker?
Yes, you only need a food processor or high-speed blender and a freezer—no special equipment required.
- → What types of fruit work best?
Berries, mango, or any favorite frozen fruit blend smoothly and create natural sweetness and vibrant flavor.
- → How sweet is this frozen yogurt?
Sweetness depends on your chosen fruit and whether you add maple syrup or honey. Adjust to your taste.
- → How do I prevent freezer burn?
Cover tightly with parchment paper or plastic wrap before freezing to keep texture smooth and fresh.
- → Can I use non-dairy yogurt?
Yes, substitute Greek yogurt with a plant-based alternative for a dairy-free version, though texture may vary slightly.
- → How long should I let it thaw before scooping?
Allow the frozen yogurt to sit at room temperature for about 5 minutes to soften for easier scooping.