No-Churn Frozen Yogurt

This no-churn frozen yogurt is one of those recipes I’ve made more times than I can count. It’s the go-to when my family is craving a cold, creamy treat on a hot summer day, but there’s not a single ice pop or carton of ice cream hiding in the freezer. With just three simple ingredients and a blender or food processor, you can whip up a creamy frozen dessert that tastes like a special treat without a last-minute trip to the store.

As a dietitian, I love that this easy homemade froyo gets its sweetness from berries and a little honey or maple syrup, plus it delivers a satisfying boost of protein from Greek yogurt. It’s refreshing and satisfying, and a great reminder that you don’t need a ton of added sugar to get everyone excited for dessert.

Ingredients for No-Churn Frozen Yogurt

• Frozen berries: Whatever you do, don’t thaw the berries! Frozen fruit is what gives no-churn frozen yogurt its thick, scoopable texture. You can use a single type of berry, but a mix of strawberries, blueberries, raspberries and blackberries gives the frozen yogurt a gorgeous deep purple color and a perfectly balanced sweet-tart flavor.
• Greek yogurt: Greek yogurt is the secret to rich, creamy frozen yogurt without an ice cream maker. Plain is my go-to because it lets the berries shine, but vanilla, honey or berry-flavored Greek yogurt are fun ways to make your froyo a little sweeter. Full-fat yogurt gives you the richest texture, but low-fat yogurt works just as well.
• Sweetener: Honey and maple syrup are ideal options here because they blend smoothly into the frozen yogurt without leaving behind any gritty texture. Honey adds a light floral sweetness, while maple syrup brings a deeper, caramel-like flavor—use whichever you prefer. Since the sweetness of frozen fruit can vary, start with 2 tablespoons of sweetener, then taste the yogurt and blend in more until it’s just right.

Directions

Step 1: Blend the frozen yogurt

Add the frozen berries, Greek yogurt and sweetener to a food processor or high-powered blender. Cover and blend the mixture until it’s thick, smooth and creamy, stopping to scrape down the sides with a rubber spatula as needed.

Editor’s Note: If the mixture seems too thick to blend, let the berries sit at room temperature for a minute or two or add a splash of milk, then try again.

Step 2: Scoop and serve

Divide the frozen yogurt between two bowls or glasses and serve immediately while it’s thick and creamy. If desired, add your favorite toppings, such as fresh berries, granola, chopped nuts or a drizzle of chocolate syrup.

No-Churn Frozen Yogurt Variations

• Switch up the fruit: This recipe works with more than just frozen berries. Try frozen peaches, mango, cherries or pineapple for a completely different flavor. Just stick with the same ratio of fruit to yogurt for the proper texture.
• Brighten it with citrus: A squeeze of fresh lemon, lime or orange juice wakes up the fruit flavors and adds a little extra zing. You can also stir in a bit of citrus zest for an even brighter finish. It’s an easy way to create new froyo flavors, too—think strawberry-lemon, mango-lime or pineapple-orange.
• Blend in fresh herbs: Fresh mint or basil might sound unexpected, but trust me—they’re delicious with fruit. Blend a few leaves right into the frozen yogurt for a fresh, herbal twist that makes this simple treat taste like something you’d order at a fancy ice cream shop.
• Add crunch: Give your frozen yogurt a little texture with mix-ins like granola, chopped nuts, toasted coconut or mini chocolate chips. Stir them in after blending the fruit and yogurt so they keep their crunch.
• Boost the protein: Add a scoop of your favorite protein powder to the blender or food processor to make an extra-filling snack or breakfast-worthy treat. You may need to add an extra spoonful of yogurt or a splash of milk to help the mixture blend smoothly.

Can you store no-churn frozen yogurt?

Yes! Store leftover no-churn frozen yogurt in an airtight, freezer-safe container. It will freeze much firmer than when it’s freshly blended, so let it sit at room temperature for a few minutes before serving it to make scooping easier.

How long does no-churn frozen yogurt last?

No-churn frozen yogurt is best enjoyed the day you make it, but it’ll keep in the freezer for one to two weeks. After that, the texture may become icy and less creamy. Pressing a piece of parchment paper directly onto the surface before sealing the container and freezing the yogurt can help prevent ice crystals from forming.

No-Churn Frozen Yogurt Tips

Can you make no-churn frozen yogurt without a blender?

A blender or food processor is the best tool for making no-churn frozen yogurt because it finely breaks down the frozen fruit and whips air into the mixture, giving the mixture a smooth, soft serve–like texture. A regular blender may struggle with the thick mixture, so a high-powered model will give you the best results.

If your machine needs a little help, stop and scrape down the sides as needed while blending. You can also let the frozen fruit sit out for a minute or two to soften slightly, but avoid fully thawing it, since that’s what makes this no-churn froyo thick and scoopable.

Does this no-churn frozen yogurt recipe work with other types of fruit?

Absolutely, this no-churn frozen yogurt works with all kinds of frozen fruit. Swap the berries for frozen peaches, mango, cherries, pineapple or just one kind of berry, or use a combination of fruits to create your own flavor. Just stick with the same ratio of frozen fruit to Greek yogurt to keep the thick, creamy texture.

For a fun flavor twist, pair fruits with citrus juice, like strawberry and lemon or mango and lime. Fresh herbs are another easy way to change things up—blueberry-basil frozen yogurt is one of my favorite combinations!

Can you make dairy-free no-churn frozen yogurt?

Yes! To make dairy-free no-churn frozen yogurt, replace the Greek yogurt with a thick, dairy-free yogurt alternative, such as coconut or almond milk yogurt. Keep in mind that dairy-free yogurts can vary in texture and flavor, so you may need to adjust the sweetener to taste.