Frozen Yogurt (In Under 10 Minutes!)

Frozen yogurt can be ready in less than 10 minutes, without an ice cream maker! The flavor options are endless: I’ve tried strawberry-banana, banana, mango, blackberry, and raspberry, and can’t decide on a favorite! The possibilities are endless!

Try some other frozen yogurt recipes next — Chocolate Frozen Yogurt, Strawberry Frozen Yogurt, or Vanilla Frozen Yogurt Recipe.

The Easiest Frozen Yogurt Recipe

This recipe is a game-changer! In under 10 minutes, you can whip up a high-protein, high-fiber snack that tastes like an indulgent dessert. Just mix yogurt with frozen fruit to create a perfect soft-serve texture. Enjoy it as is or freeze it for a firmer treat.

While it has only three main ingredients, a pinch of salt and a splash of vanilla add a nice touch. Blend it all in a mini food processor and you’re ready to enjoy a delicious and nutritious snack.

Is Frozen Yogurt Healthy?

Usually, frozen yogurt is just a fun treat, but this recipe is packed with good ingredients. Fruit adds natural nutrients and fiber, and plain Greek yogurt is full of vitamins, calcium, and protein.

Plus, even though it’s made with nutritious ingredients, my kids can’t get enough of it!

Ingredients for Frozen Yogurt

• Yogurt: Choose a good brand since it’s the main ingredient. If you’re looking to make this as nutritious as possible, plain, full-fat Greek yogurt is best because it has no sugar. For more of a sweet treat, grab a sweetened or honey-vanilla flavored Greek yogurt.
• Frozen fruit: You can use fruit from the store or freeze your own. Smaller pieces blend better, like slices of strawberries, bananas, mangoes, peaches, or whole raspberries.
• Sweetener: I use liquid stevia, but any kind works. Avoid sticky syrups like honey because they can get thick when cold. Start with a little and add more depending on how sour the fruit is. You can also use white sugar!

You just need yogurt and frozen fruit, but you might want to add a few more things to make it even tastier.

Optional Ingredients

• Vanilla and Salt: These are optional but vanilla makes it richer, and a little salt brings out the flavors. 

How To Make Frozen Yogurt

Make sure to use a powerful mini food processor for this recipe to work properly.

1. Add Ingredients: Put yogurt, fruit, sweetener, optional salt, and vanilla in a blender or food processor.
2. Blend: Blend until it’s smooth and creamy. 
3. Serve or Freeze: Enjoy right away or freeze for a firmer texture. If it’s frozen solid, let it sit out for a bit before serving to soften.

Recipe Tips

• Choose Good Yogurt: Use good-quality whole milk yogurt for creamy and delicious frozen yogurt.
• Add Extras: Add nuts, chocolate, or coconut for more flavor and texture. Try lemon or almond extracts for different flavors.
• Mix Fruits: Try different fruit combinations like strawberries with bananas or mango with pineapple for new flavors.
• Keep Ingredients Cold: Make sure all your ingredients are as cold as possible. Keep yogurt in the fridge and fruit in the freezer right up until you use them.

More Frozen Dessert

• Mint Ice Cream Bars chocolatey, minty treats
• Strawberry Cheesecake Ice Cream Cake your favorite cheesecake flavors!
• Dole Whip just like they serve at Disney!
• Blueberry Ice Cream made without dairy!
• Cashew Ice Cream thickened with cashews

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4.67 from 3 votes

Frozen Yogurt

By Chelsea Lords

This Frozen Yogurt recipe can be ready in less than 10 minutes and has endless flavor possibilities! I've tried strawberry-banana, banana, mango, blackberry, and raspberry, and can't decide on a favorite!

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 serving

Equipment

• Mini Food Processor see note 1
• Silicone spatula

Ingredients 

USMetric

 

1x2x3x

• ▢ 1/2 cup full-fat Greek yogurt see note 2
• ▢ 1/2 cup small frozen fruit pieces strawberry slices, banana, mango, blackberries, raspberries, etc., see note 3
• ▢ 1/8 teaspoon liquid stevia or 1 tablespoon granulated sugar, see note 4
• ▢ 1/2 teaspoon vanilla extract optional
• ▢ Tiny pinch of salt optional

Instructions 

• In a mini food processor, combine yogurt, fruit pieces, liquid stevia, vanilla extract, and salt (all ingredients).
• Blend until smooth and yogurt mixture creates a soft-serve texture. Don't over blend or it will become liquid-y.
• Serve immediately (I like it best right out of the food processor!), or freeze for 10-30 minutes for a thicker fro-yo. Alternatively freeze for later use by transferring to an airtight container and freezing until solid. If your fro-yo freezes solid, let it stand at room temperature to soften a bit before enjoying.

Video

Recipe Notes

Note 1: Food processor: I use a mini food processor for single servings of fro-yo. Bigger machines will make it too liquid-y!

Note 2: Greek yogurt: Since yogurt is the primary ingredient, make sure to get a good brand of it. I get plain, full-fat Greek yogurt. Or use a flavored yogurt for a sweeter treat. 

Note 3: Frozen fruit: Frozen fruit is easy to buy or freeze yourself. Use small pieces for easier blending, like sliced strawberries, bananas, mango chunks, thinly sliced peaches, or whole raspberries.

Note 4: Sweetener: I prefer liquid stevia or monkfruit, but you can use 1 tbsp white sugar or any sweetener. Avoid syrups like honey or agave, as they can become gummy when cold. Start with a small amount and adjust based on the fruit's tartness. Taste and add more if needed; remember, raspberries are tarter than bananas.

Nutrition information will vary, depending on the type of fruit and yogurt used. The numbers shown in this recipe reflect frozen raspberries and unsweetened plain yogurt.

Nutrition

Serving: 1serving | Calories: 90kcal | Carbohydrates: 9g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 254mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13IU | Vitamin C: 42mg | Calcium: 123mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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