20 Delicious Frozen Yogurt Creations

Summer’s here, and what better way to cool down than with homemade frozen yogurt? Forget the store-bought tubs—we’ve gathered 20 irresistible recipes that are surprisingly simple to whip up. From fruity swirls to decadent chocolate blends, there’s a frosty treat for every craving. Ready to transform your kitchen into a frozen yogurt paradise? Let’s dive into these delicious creations!

Strawberry Swirl Frozen Yogurt

During those sweltering summer afternoons when even the air conditioning seems to be losing the battle, I find myself craving something cool and creamy that won’t leave me feeling weighed down. This strawberry swirl frozen yogurt has become my go-treat, especially since my kids declared it better than anything from the ice cream shop. I love that I can whip it up with ingredients I usually have on hand, making spontaneous dessert cravings totally manageable.

Ingredients

• For the frozen yogurt base:
  • 3 cups plain Greek yogurt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
• For the strawberry swirl:
  • 2 cups fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

1. Combine 2 cups chopped strawberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a small saucepan.
2. Cook the strawberry mixture over medium heat for 8-10 minutes, stirring frequently until the strawberries break down and the sauce thickens. Tip: Mash the strawberries with your spoon as they cook to help create a smoother sauce.
3. Remove the strawberry sauce from heat and let it cool completely to room temperature, about 30 minutes.
4. In a large bowl, whisk together 3 cups Greek yogurt, 1/2 cup sugar, and 1 teaspoon vanilla extract until the sugar dissolves completely.
5. Pour the yogurt mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes until it reaches soft-serve consistency. Tip: Make sure your ice cream bowl has been frozen for at least 24 hours for optimal results.
6. Transfer half of the churned frozen yogurt to a freezer-safe container.
7. Drizzle half of the cooled strawberry sauce over the first layer of frozen yogurt.
8. Add the remaining frozen yogurt on top, then drizzle with the rest of the strawberry sauce.
9. Use a knife or skewer to gently swirl the strawberry sauce through the frozen yogurt, being careful not to overmix. Tip: For beautiful swirls, make just 3-4 figure-eight motions through the mixture.
10. Cover the container tightly and freeze for at least 4 hours, or until firm.

After patiently waiting those few hours, you’ll be rewarded with the most delightful contrast of textures—creamy frozen yogurt punctuated by sweet, jammy strawberry ribbons. The tanginess from the Greek yogurt keeps it refreshing rather than overly sweet, making it perfect for hot evenings. I love serving scoops in waffle cones for that authentic ice cream shop experience, or layering it with fresh berries for an elegant parfait.

Mango Passionfruit Frozen Yogurt

Dazzling summer days call for something cool and tropical, and this mango passionfruit frozen yogurt has become my go-to treat when the temperatures soar. I first discovered this flavor combination during a Florida vacation, and now I make it weekly during hot months—it’s so much easier than traditional ice cream and feels just as indulgent.

Ingredients

For the frozen yogurt base:

• 2 cups plain Greek yogurt
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice

For the fruit mixture:

• 2 cups frozen mango chunks
• 1/2 cup passionfruit pulp

Instructions

1. Combine 2 cups plain Greek yogurt, 1/2 cup granulated sugar, and 1 tablespoon fresh lemon juice in a blender.
2. Add 2 cups frozen mango chunks and 1/2 cup passionfruit pulp to the blender mixture.
3. Blend on high speed for 60-90 seconds until completely smooth and creamy.
4. Pour the blended mixture into a 9×5-inch loaf pan lined with parchment paper.
5. Cover the pan tightly with plastic wrap, pressing it directly against the surface of the mixture.
6. Freeze for at least 6 hours or until firm enough to scoop.
7. Let the frozen yogurt sit at room temperature for 8-10 minutes before scooping to soften slightly.
8. Scoop into bowls using an ice cream scoop dipped in warm water between servings.

Last night I served this to friends with toasted coconut flakes sprinkled on top, and the creamy texture with those tropical flavors transported us right back to beach vacations. Let this frozen yogurt brighten up your next gathering—it’s wonderfully scoopable straight from the freezer and the passionfruit adds just the right tart contrast to the sweet mango.

Honey and Lavender Frozen Yogurt

Unbelievably, I discovered this honey and lavender frozen yogurt recipe during a desperate attempt to use up leftover herbs from my garden—now it’s become my go-to summer treat that even my picky nephew devours. There’s something magical about how the floral lavender balances with the sweet honey, creating a sophisticated yet approachable frozen dessert that feels both indulgent and refreshingly light.

Ingredients

• For the yogurt base:
  • 2 cups plain Greek yogurt
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
• For the lavender infusion:
  • 2 tablespoons dried culinary lavender
  • 1/2 cup whole milk

Instructions

1. Combine 1/2 cup whole milk and 2 tablespoons dried culinary lavender in a small saucepan.
2. Heat the mixture over medium-low heat until it reaches 180°F, stirring occasionally to prevent scorching.
3. Remove the saucepan from heat and let the lavender steep for 15 minutes to fully infuse the milk.
4. Strain the lavender-infused milk through a fine-mesh sieve into a medium bowl, pressing on the lavender buds to extract all flavor.
5. Add 2 cups plain Greek yogurt, 1/2 cup honey, and 1 teaspoon vanilla extract to the strained lavender milk.
6. Whisk all ingredients together until completely smooth and well combined.
7. Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours or until thoroughly chilled.
8. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes.
9. Transfer the churned frozen yogurt to an airtight container and freeze for 4-6 hours until firm.

Creating this frozen yogurt results in an incredibly creamy texture with subtle floral notes that don’t overpower the natural tang of the yogurt. Consider serving it alongside fresh berries or drizzling with additional honey for an elegant presentation that highlights the delicate lavender aroma.

Chocolate Churro Frozen Yogurt

Baking has always been my therapy, but when summer hits, I swap my oven mitts for an ice cream maker. This Chocolate Churro Frozen Yogurt was born during one of those sweltering afternoons when I craved the cozy warmth of cinnamon sugar but desperately needed something cool—it’s the best of both worlds, and I love how the tangy yogurt balances the sweet chocolate.

Ingredients

For the Frozen Yogurt Base

• 2 cups plain Greek yogurt
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

For the Chocolate Swirl

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

For the Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. In a medium bowl, whisk together 2 cups plain Greek yogurt, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until the sugar fully dissolves and the mixture is smooth.
2. Pour the yogurt mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically for about 20–25 minutes, until it thickens to a soft-serve consistency.
3. While the yogurt churns, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl, stirring until evenly mixed, then set it aside.
4. In a microwave-safe bowl, heat 1/2 cup semi-sweet chocolate chips and 1/4 cup heavy cream in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth, about 1–1.5 minutes total.
5. Once the frozen yogurt is churned, transfer one-third of it to a loaf pan or airtight container.
6. Drizzle half of the melted chocolate mixture over the yogurt layer in the pan.
7. Sprinkle half of the cinnamon sugar mixture evenly over the chocolate.
8. Repeat the layers with another third of the frozen yogurt, the remaining chocolate, and the remaining cinnamon sugar.
9. Top with the final third of the frozen yogurt, then use a knife or spatula to gently swirl the layers together, being careful not to overmix so the ribbons of chocolate and cinnamon sugar remain distinct.
10. Cover the container tightly with a lid or plastic wrap and freeze for at least 4 hours, or until firm enough to scoop.

So creamy and rich, this frozen yogurt has a delightful tang that cuts through the sweetness, with pockets of melted chocolate and bursts of cinnamon in every bite. Serve it in waffle cones for an extra crunch, or layer it with fresh berries for a refreshing twist—it’s my go-to treat for beating the heat with a hint of dessert nostalgia.

Lemon Blueberry Frozen Yogurt Pops

On a sweltering summer afternoon last year, I found myself staring at a pint of yogurt and a bowl of blueberries, willing them to transform into something frosty and fabulous. That’s when these lemon blueberry frozen yogurt pops were born, and they’ve been my go-to cool-down treat ever since—so simple my kids can help make them, yet so delicious they disappear in minutes.

Ingredients

• For the yogurt base:
  • 2 cups plain Greek yogurt
  • 1/3 cup honey
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
• For the blueberry swirl:
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

1. Combine 2 cups plain Greek yogurt, 1/3 cup honey, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest in a medium bowl.
2. Whisk the yogurt mixture vigorously for 1 full minute until completely smooth and well combined.
3. Place 1 cup fresh blueberries, 2 tablespoons granulated sugar, 1 teaspoon cornstarch, and 1 tablespoon water in a small saucepan.
4. Cook the blueberry mixture over medium heat, stirring constantly with a wooden spoon, for 3-4 minutes until blueberries burst and sauce thickens.
5. Remove the blueberry sauce from heat and let it cool completely to room temperature, about 15 minutes.
6. Spoon 2 tablespoons of the yogurt mixture into each popsicle mold, tapping the mold gently on the counter to remove air bubbles.
7. Drizzle 1 teaspoon of cooled blueberry sauce over the yogurt layer in each mold.
8. Repeat the layering process until all molds are filled, leaving 1/4 inch of space at the top for expansion.
9. Insert popsicle sticks into the center of each mold, pushing down until they touch the bottom.
10. Freeze the popsicles for at least 6 hours or overnight until completely solid.
11. Run warm water over the outside of the molds for 10-15 seconds to release the popsicles.

These pops strike the perfect balance between creamy and refreshing, with the tart lemon cutting through the sweet blueberry swirl in every bite. Try crumbling graham crackers over them for a fun frozen yogurt parfait effect, or dip the tops in melted dark chocolate for an extra special treat that’ll make you feel like you’re at your favorite ice cream shop.

Peach Raspberry Frozen Yogurt Cake

Keeping cool during summer heatwaves has always been my mission, which is why I developed this no-bake frozen yogurt cake that combines two of my favorite farmers market finds. There’s something magical about how sweet peaches and tart raspberries complement each other in this frozen treat that I find myself making weekly when stone fruits are in season.

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
• For the filling:
  • 4 cups vanilla frozen yogurt, softened
  • 2 cups fresh peaches, peeled and diced
  • 1 cup fresh raspberries
  • 1/4 cup honey
  • 1 tablespoon lemon juice

Instructions

1. Combine 2 cups graham cracker crumbs, 1/2 cup melted butter, and 2 tablespoons sugar in a medium bowl.
2. Press the crust mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to create an even layer.
3. Freeze the crust for 15 minutes to help it set while you prepare the filling.
4. Place 4 cups softened frozen yogurt in a large mixing bowl and stir until smooth and spreadable.
5. Spread half of the frozen yogurt evenly over the chilled crust using an offset spatula.
6. Combine 2 cups diced peaches, 1 cup raspberries, 1/4 cup honey, and 1 tablespoon lemon juice in a separate bowl.
7. Gently fold the fruit mixture into the remaining frozen yogurt until just combined, being careful not to overmix and turn the yogurt pink.
8. Spread the fruit-yogurt mixture over the first frozen yogurt layer in the pan.
9. Smooth the top with a spatula and cover the pan tightly with plastic wrap.
10. Freeze the cake for at least 6 hours or until completely firm before serving.
11. Remove the cake from the freezer 10 minutes before slicing to allow for easier cutting.
12. Run a knife under hot water and dry it completely before making each slice for clean edges.

Vibrant with juicy peach chunks and bursts of raspberry, this frozen cake delivers a creamy yet refreshing texture that melts perfectly on the tongue. I love serving thick slices with extra fresh berries scattered around the plate or crumbling leftover graham crackers over the top for added crunch. The contrast between the sweet fruit and tangy yogurt makes this dessert feel indulgent yet surprisingly light enough for hot summer evenings.

Salted Caramel Pretzel Frozen Yogurt

Last summer, I became obsessed with recreating my favorite ice cream shop flavors at home after my freezer broke and I had to get creative with my sweet tooth cravings. This salted caramel pretzel frozen yogurt was born from that desperate experimentation, and now it’s my go-to treat when I want something sweet but not overly indulgent.

Ingredients

• For the salted caramel sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt
• For the frozen yogurt base:
  • 4 cups plain Greek yogurt
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
• For the pretzel mix-in:
  • 2 cups mini pretzel twists, roughly crushed

Instructions

1. Heat 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat for 8-10 minutes until completely melted and amber-colored, swirling the pan occasionally but not stirring.
2. Add 6 tablespoons cubed unsalted butter to the melted sugar and whisk constantly for 2 minutes until fully incorporated and smooth.
3. Slowly pour in 1/2 cup heavy cream while continuing to whisk vigorously for another 2 minutes until the caramel thickens slightly.
4. Remove the saucepan from heat and stir in 1 teaspoon sea salt until evenly distributed.
5. Transfer the caramel to a heatproof bowl and let it cool at room temperature for 30 minutes until thickened but still pourable.
6. In a large mixing bowl, combine 4 cups plain Greek yogurt, 1/2 cup honey, and 1 teaspoon vanilla extract.
7. Whisk the yogurt mixture for 3-4 minutes until the honey is fully incorporated and no streaks remain.
8. Pour the cooled caramel sauce into the yogurt mixture and fold gently with a spatula 8-10 times to create swirls rather than fully mixing.
9. Pour the swirled yogurt mixture into your ice cream maker and churn according to manufacturer’s instructions for 20-25 minutes until it reaches soft-serve consistency.
10. Add 2 cups roughly crushed mini pretzel twists during the last 2 minutes of churning to distribute evenly without over-mixing.
11. Transfer the frozen yogurt to an airtight container and freeze for at least 4 hours until firm enough to scoop.

Gloriously creamy with that perfect sweet-salty balance, this frozen yogurt develops the most delightful crunch from those pretzel pieces that stay surprisingly crisp. I love serving it in waffle cones with an extra drizzle of leftover caramel sauce for those days when you need a little extra indulgence.

Matcha Green Tea Frozen Yogurt

Trying to find that perfect balance between healthy and indulgent led me to create this matcha green tea frozen yogurt. There’s something magical about how the earthy matcha pairs with the tangy yogurt—it’s like a little green hug for your taste buds after a long day of recipe testing in my tiny kitchen.

Cookies and Cream Frozen Yogurt

Craving something cool and creamy that won’t leave you feeling guilty? I recently whipped up this cookies and cream frozen yogurt during a late-night snack attack, and it’s become my go-to summer treat—so simple even my kids can help make it!

Ingredients

For the frozen yogurt base:
– 2 cups plain Greek yogurt
– 1/2 cup granulated sugar
– 1 tsp vanilla extract

For mixing in:
– 1 cup crushed Oreo cookies (about 10 cookies)

Instructions

1. Combine 2 cups plain Greek yogurt, 1/2 cup granulated sugar, and 1 tsp vanilla extract in a medium bowl.
2. Whisk the mixture vigorously for 2 minutes until the sugar is completely dissolved and the texture is smooth.
3. Place 10 Oreo cookies in a sealed plastic bag and crush them with a rolling pin until you have 1 cup of coarse crumbs.
4. Gently fold the crushed Oreo cookies into the yogurt mixture using a spatula until evenly distributed.
5. Transfer the mixture to a loaf pan or airtight container, spreading it evenly with the spatula.
6. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
7. Freeze the mixture for at least 6 hours or until firm to the touch.
8. Let the frozen yogurt sit at room temperature for 10 minutes before scooping to soften slightly.

Last night, I served this with extra cookie crumbles on top—the creamy tang of yogurt balances perfectly with those chocolatey chunks, making it feel indulgent yet light enough for seconds!

Blackberry Ginger Frozen Yogurt

Crisp autumn days always make me crave something that bridges summer’s brightness with cozy season vibes, and this blackberry ginger frozen yogurt is my perfect solution—it’s tangy, spicy, and so refreshing. I first whipped this up after a particularly fruitful blackberry-picking trip with my kids, who insisted we turn our haul into a frozen treat instead of the usual jam. Honestly, I love how the ginger adds a warm kick that cuts through the yogurt’s creaminess, making it feel like a grown-up dessert without any fuss.

Ingredients

• For the blackberry mixture:
  • 2 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
• For the frozen yogurt base:
  • 2 cups plain whole-milk Greek yogurt
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly grated ginger

Instructions

1. Combine 2 cups fresh blackberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice in a medium saucepan.
2. Cook the mixture over medium heat, stirring frequently, until the blackberries break down and release their juices, about 8–10 minutes.
3. Remove the saucepan from heat and press the blackberry mixture through a fine-mesh sieve into a bowl to remove seeds, using the back of a spoon to extract all the pulp. Tip: Let the mixture cool slightly before straining to avoid burns, and scrape the underside of the sieve for maximum flavor.
4. Whisk together 2 cups plain whole-milk Greek yogurt, 1/4 cup honey, 1 teaspoon vanilla extract, and 1 tablespoon freshly grated ginger in a large bowl until smooth.
5. Pour the strained blackberry mixture into the yogurt base and stir until fully incorporated and the color is even.
6. Transfer the mixture to a loaf pan or airtight container, cover tightly with plastic wrap or a lid, and freeze for at least 6 hours or until firm. Tip: For a creamier texture, stir the mixture every 30 minutes during the first 2 hours of freezing to break up ice crystals.
7. Remove the frozen yogurt from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly before scooping. Tip: Dip your scoop in warm water between servings for clean, smooth scoops.

What I adore about this frozen yogurt is its velvety texture that melts just right on the tongue, with the ginger’s zing peeking through the sweet-tart blackberry swirl. Serve it sandwiched between chewy ginger cookies for a playful twist, or top with extra fresh berries and a drizzle of honey for a simple yet elegant dessert that always impresses.

Vanilla Bean Frozen Yogurt Parfaits

Craving something cool and creamy but not too heavy? I recently discovered the magic of vanilla bean frozen yogurt parfaits during a sweltering summer afternoon when my ice cream maker was calling my name. There’s something so satisfying about scraping those tiny vanilla bean seeds into the yogurt base—it feels like you’re unlocking pure flavor magic.

Ingredients

For the frozen yogurt:
– 2 cups plain Greek yogurt
– 1/2 cup granulated sugar
– 1 vanilla bean
– 1/4 cup whole milk
– 1 teaspoon pure vanilla extract

For assembly:
– 1 cup fresh strawberries, sliced
– 1/2 cup granola
– 4 tall glasses or parfait dishes

Instructions

1. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds using the back of your knife.
2. Combine the Greek yogurt, sugar, vanilla bean seeds, milk, and vanilla extract in a medium bowl.
3. Whisk the mixture vigorously for 2 minutes until the sugar completely dissolves and the vanilla seeds are evenly distributed.
4. Pour the yogurt mixture into your ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes until it reaches soft-serve consistency.
5. While the yogurt churns, slice the fresh strawberries into 1/4-inch thick pieces.
6. Transfer the frozen yogurt to an airtight container and freeze for 2 hours to firm up to scoopable texture.
7. Layer 2 tablespoons of frozen yogurt in the bottom of each parfait glass.
8. Add a layer of sliced strawberries, using about 2 tablespoons per glass.
9. Sprinkle 1 tablespoon of granola over the strawberry layer in each glass.
10. Repeat the layers once more, ending with a final sprinkle of granola on top.
11. Serve immediately or return to freezer for up to 30 minutes if not serving right away.

Velvety smooth frozen yogurt contrasts beautifully with the crunchy granola and juicy strawberries in every spoonful. The real vanilla bean gives it that speckled appearance and intense flavor that makes this feel truly special—perfect for serving at summer gatherings or as a fancy weeknight treat that comes together surprisingly fast.

Pineapple Coconut Frozen Yogurt Bites

Nothing beats discovering a simple frozen treat that feels like a tropical vacation in bite-sized form. Just last week, I was craving something cool and creamy but didn’t want to fuss with my ice cream maker—these pineapple coconut frozen yogurt bites became my instant go-to. They’re the perfect solution for when you need a quick frozen dessert without the commitment of churning.

Ingredients

For the yogurt mixture:
– 2 cups plain Greek yogurt
– 1/2 cup canned coconut milk (full fat)
– 1/4 cup honey
– 1 teaspoon vanilla extract
– 1 cup finely chopped fresh pineapple

For coating:
– 1/2 cup unsweetened shredded coconut

Instructions

1. Line a baking sheet with parchment paper.
2. In a medium bowl, combine 2 cups plain Greek yogurt, 1/2 cup canned coconut milk, 1/4 cup honey, and 1 teaspoon vanilla extract.
3. Whisk the mixture vigorously for 1 minute until completely smooth and well combined.
4. Fold in 1 cup finely chopped fresh pineapple using a spatula.
5. Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
6. Sprinkle 1/2 cup unsweetened shredded coconut evenly over all the yogurt bites.
7. Place the baking sheet in the freezer for 4 hours or until completely firm.
8. Transfer the frozen bites to an airtight container, separating layers with parchment paper.

Just imagine biting into these creamy, tropical treats—the tangy Greek yogurt balances perfectly with the sweet pineapple, while the coconut coating adds delightful texture. I love serving them in colorful cocktail glasses for a fancy dessert presentation, or simply grabbing a few straight from the freezer when I need a quick cool-down.

Banana Nutella Frozen Yogurt

This banana Nutella frozen yogurt has become my go-to summer treat ever since my kids declared it better than ice cream—and honestly, I have to agree! There’s something magical about that creamy banana base swirled with rich Nutella that makes even the hottest afternoons feel delightful.

Ingredients

For the frozen yogurt base:

– 2 cups plain Greek yogurt
– 2 ripe bananas, mashed
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract

For the Nutella swirl:

– 1/2 cup Nutella
– 2 tablespoons milk

Instructions

1. Combine 2 cups plain Greek yogurt, 2 mashed ripe bananas, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract in a large mixing bowl.
2. Whisk the mixture vigorously for 2 minutes until completely smooth and the sugar has dissolved.
3. Pour the yogurt mixture into your ice cream maker and churn according to manufacturer’s instructions, typically about 20-25 minutes.
4. While the yogurt churns, microwave 1/2 cup Nutella and 2 tablespoons milk in a microwave-safe bowl for 30 seconds.
5. Stir the warmed Nutella mixture until it reaches a pourable consistency.
6. When the frozen yogurt has thickened to soft-serve consistency, transfer half of it to a freezer-safe container.
7. Drizzle half of the prepared Nutella sauce over the first layer of frozen yogurt.
8. Add the remaining frozen yogurt on top of the Nutella layer.
9. Pour the remaining Nutella sauce over the top and gently swirl with a knife.
10. Cover the container with an airtight lid and freeze for at least 4 hours until firm.
11. Remove from freezer 10 minutes before serving to soften slightly.
12. Scoop into bowls and serve immediately.
What I love most about this frozen yogurt is how the banana flavor stays bright against the decadent Nutella ribbons. The texture stays wonderfully scoopable straight from the freezer, making it perfect for topping with crushed hazelnuts or sandwiching between waffle cookies for an extra-special treat.

Mocha Coffee Frozen Yogurt

Sipping my morning coffee while brainstorming this recipe, I realized that combining my two favorite things—coffee and dessert—was the perfect way to beat the summer heat. This mocha coffee frozen yogurt has become my go-to treat after long recipe testing days, and it’s so much easier to make than traditional ice cream. Trust me, your freezer will thank you for this one!

Ingredients

For the frozen yogurt base

– 2 cups plain Greek yogurt
– 1/2 cup granulated sugar
– 1/4 cup strong brewed coffee, cooled to room temperature
– 2 tbsp unsweetened cocoa powder
– 1 tsp vanilla extract
– 1/4 tsp salt

For the chocolate swirl

– 1/2 cup semi-sweet chocolate chips
– 2 tbsp heavy cream

Instructions

1. Combine 2 cups plain Greek yogurt, 1/2 cup granulated sugar, 1/4 cup strong brewed coffee, 2 tbsp unsweetened cocoa powder, 1 tsp vanilla extract, and 1/4 tsp salt in a large mixing bowl.
2. Whisk the mixture vigorously for 2 minutes until the sugar completely dissolves and no graininess remains.
3. Pour the yogurt mixture into your ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes until it reaches soft-serve consistency.
4. While the yogurt churns, melt 1/2 cup semi-sweet chocolate chips with 2 tbsp heavy cream in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth.
5. Let the chocolate mixture cool for 5 minutes until slightly thickened but still pourable.
6. Transfer half of the churned frozen yogurt to a loaf pan or airtight container.
7. Drizzle half of the chocolate mixture over the first layer of frozen yogurt.
8. Add the remaining frozen yogurt and drizzle with the remaining chocolate mixture.
9. Use a knife or skewer to gently swirl the chocolate through the frozen yogurt, creating marble patterns.
10. Cover the container tightly with plastic wrap or an airtight lid.
11. Freeze the frozen yogurt for at least 4 hours or until firm enough to scoop.

Creamy with just the right amount of coffee kick, this frozen yogurt develops an incredible texture that’s scoopable straight from the freezer. The chocolate swirls create little pockets of rich flavor that contrast beautifully with the tangy yogurt base. I love serving it in espresso cups for a fancy dessert or crumbling chocolate wafer cookies over the top for extra crunch.

Cherry Almond Frozen Yogurt

When summer temperatures start soaring, my ice cream maker becomes my best kitchen companion, and this cherry almond frozen yogurt has been my go-to treat all season long. I first experimented with this combination after a friend brought me fresh cherries from her orchard, and the sweet-tart flavor with that subtle nutty undertoon quickly became a family favorite that I make weekly during hot months.

Ingredients

• For the cherry mixture:
  • 2 cups fresh cherries, pitted and halved
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
• For the frozen yogurt base:
  • 3 cups plain Greek yogurt
  • 1/2 cup honey
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt

Instructions

1. Combine cherries, sugar, and lemon juice in a medium saucepan.
2. Cook over medium heat for 8-10 minutes until cherries release their juices and mixture becomes syrupy.
3. Transfer cherry mixture to a blender and puree until smooth, being careful as the mixture will be hot.
4. Strain the cherry puree through a fine-mesh sieve to remove any skins for a smoother texture.
5. In a large bowl, whisk together Greek yogurt, honey, almond extract, and salt until fully combined.
6. Pour the strained cherry puree into the yogurt mixture and whisk until uniform in color.
7. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or until completely chilled to 40°F.
8. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes.
9. Transfer the frozen yogurt to an airtight container and freeze for 4-6 hours until firm enough to scoop.

My favorite thing about this frozen yogurt is how the almond extract enhances the cherry flavor without overpowering it, creating a sophisticated dessert that feels both refreshing and indulgent. The texture stays beautifully creamy thanks to the Greek yogurt, and I love serving it topped with toasted almond slivers or crumbled amaretti cookies for extra crunch.

Cinnamon Apple Frozen Yogurt

Every fall, when the crisp air rolls in and apple orchards overflow, I find myself craving this cinnamon apple frozen yogurt. It’s the kind of treat that brings back memories of childhood orchard visits, and I love how it turns simple ingredients into something magical—no ice cream maker required!

Ingredients

• For the apple mixture:
  • 2 medium apples, peeled, cored, and diced into 1/2-inch pieces
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
• For the frozen yogurt base:
  • 2 cups plain Greek yogurt
  • 1/4 cup honey
  • 1 tsp vanilla extract

Instructions

1. Peel, core, and dice 2 medium apples into uniform 1/2-inch pieces to ensure even cooking.
2. In a medium saucepan over medium heat, melt 1 tablespoon of unsalted butter.
3. Add the diced apples, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1 tablespoon lemon juice to the saucepan.
4. Cook the apple mixture, stirring frequently, for 8–10 minutes until the apples are tender but not mushy and the sauce has thickened slightly.
5. Remove the saucepan from the heat and let the apple mixture cool completely to room temperature, about 20–25 minutes. Tip: Spreading it on a plate speeds up cooling and prevents the yogurt from melting later.
6. In a large bowl, whisk together 2 cups plain Greek yogurt, 1/4 cup honey, and 1 teaspoon vanilla extract until smooth and fully combined.
7. Fold the cooled apple mixture gently into the yogurt base until evenly distributed. Tip: Avoid overmixing to keep the frozen yogurt light and airy.
8. Pour the combined mixture into a loaf pan or airtight container.
9. Cover the container tightly with plastic wrap or a lid.
10. Freeze the yogurt for at least 4 hours, or until firm enough to scoop. Tip: For a creamier texture, stir the mixture once after 2 hours of freezing to break up ice crystals.

Unbelievably creamy with little bursts of spiced apple, this frozen yogurt has a soft-serve-like texture that’s perfect straight from the freezer. I love serving it in waffle cones for a fun twist, or layering it with granola for an easy parfait—it’s the cozy fall dessert you’ll want to make all season long.

Pumpkin Spice Latte Frozen Yogurt

Yep, I’ve officially become that person who starts craving pumpkin spice the moment there’s a slight chill in the air—and this year, I decided to blend my coffee shop obsession with my love for frozen treats. There’s something so comforting about that warm spice blend meeting the cool creaminess of frozen yogurt, especially when you can enjoy it straight from your own freezer. I actually came up with this recipe after one too many expensive coffee runs, and now my blender gets more action than my coffee maker during autumn!

Ingredients

For the frozen yogurt base:
– 2 cups plain Greek yogurt
– 1/2 cup granulated sugar
– 1/4 cup pumpkin purée
– 1 tsp vanilla extract

For the pumpkin spice mixture:
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cloves

For the coffee swirl:
– 1/2 cup strongly brewed coffee, cooled to room temperature
– 2 tbsp maple syrup

Instructions

1. Combine 2 cups Greek yogurt, 1/2 cup granulated sugar, 1/4 cup pumpkin purée, and 1 tsp vanilla extract in a large mixing bowl.
2. Whisk the mixture vigorously for 2 minutes until the sugar completely dissolves and the texture becomes smooth.
3. Add 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves to the yogurt mixture.
4. Stir the spices into the yogurt base until evenly distributed throughout.
5. Pour the combined mixture into your ice cream maker’s frozen bowl.
6. Churn the frozen yogurt according to your machine’s instructions for 25 minutes until it reaches a soft-serve consistency.
7. While the yogurt churns, mix 1/2 cup cooled coffee with 2 tbsp maple syrup in a small bowl.
8. Transfer half of the churned frozen yogurt to an airtight container.
9. Drizzle half of the coffee mixture over the frozen yogurt layer.
10. Add the remaining frozen yogurt on top of the coffee swirl.
11. Pour the remaining coffee mixture over the top layer.
12. Use a knife to gently swirl the coffee mixture through the frozen yogurt, creating visible ribbons.
13. Seal the container tightly and freeze the frozen yogurt for at least 4 hours until firm.
14. Remove the frozen yogurt from the freezer 10 minutes before serving to soften slightly.

This frozen yogurt has the creamiest texture that somehow manages to be both rich and refreshing, with the coffee swirl cutting through the sweetness perfectly. Try serving it sandwiched between two ginger snap cookies for an extra autumn treat, or crumble some graham crackers over the top for that pumpkin pie feeling in every bite.

Kiwi Lime Frozen Yogurt

During these warm autumn afternoons when the sun still feels surprisingly summer-like, I find myself craving something cool and refreshing—but let’s be honest, my ice cream maker has been gathering dust since July. This kiwi lime frozen yogurt has become my go-to because it requires no special equipment and comes together in minutes, perfect for those spontaneous sweet tooth moments that hit while I’m supposed to be writing.

Ingredients

• For the frozen yogurt base:
  • 2 cups plain Greek yogurt
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
• For the kiwi mixture:
  • 4 ripe kiwis, peeled and chopped
  • 2 tablespoons honey

Instructions

1. Combine 2 cups plain Greek yogurt, 1/2 cup granulated sugar, 1 tablespoon fresh lime juice, and 1 teaspoon lime zest in a medium bowl.
2. Whisk the yogurt mixture vigorously for 2 minutes until the sugar completely dissolves and the texture becomes smooth.
3. Place 4 peeled and chopped ripe kiwis in a separate bowl and mash them with a fork until they reach a chunky pulp consistency.
4. Stir 2 tablespoons honey into the mashed kiwi mixture until fully incorporated.
5. Gently fold the kiwi mixture into the yogurt base using a spatula, creating visible swirls rather than fully blending them together.
6. Pour the combined mixture into a 9×5-inch loaf pan lined with parchment paper.
7. Cover the pan tightly with plastic wrap, pressing it directly against the surface of the mixture to prevent ice crystals from forming.
8. Freeze the pan for at least 6 hours or until the frozen yogurt is firm throughout when pressed with your finger.
9. Remove the frozen yogurt from the freezer and let it sit at room temperature for 8-10 minutes to soften slightly before scooping.
10. Scoop the frozen yogurt into bowls using an ice cream scoop dipped in warm water between servings for cleaner scoops.

Here’s what makes this frozen yogurt special: the tiny bursts of tart kiwi seeds contrast beautifully with the creamy tanginess, while the lime zest adds little pops of citrus fragrance. I love serving scoops over grilled pineapple slices or crumbling ginger snap cookies on top for extra texture—it transforms a simple frozen treat into something truly memorable.

Conclusion

Versatile and vibrant, these 20 frozen yogurt creations prove that healthy treats can be absolutely delicious! We hope you’re inspired to whip up your own frosty masterpieces. Which recipe caught your eye? Share your favorites in the comments below, and don’t forget to pin this article to your dessert board for future inspiration!