What do you actually get when you blend frozen fruit with Greek yogurt and honey? Not ice cream. Not a smoothie. Something in between: cold enough to eat with a spoon, thick enough to hold its shape in a bowl, and ready in the time it takes to run a food processor.
Three ingredients. No churning, no custard base, no waiting. The frozen fruit is where the texture comes from. It goes in hard and comes out creamy, and the yogurt and honey fill in around it.
Tips for Making Frozen Fruit Yogurt
Let the fruit sit for five minutes
If the fruit is rock-solid from the freezer, it can jam a food processor. Let it sit at room temperature for five to ten minutes before blending. 
You want it still frozen but with a slight give when you press on a piece. This makes the blending smoother and prevents the motor from straining.
Eat it immediately
This is best served right out of the food processor. If you freeze leftovers, the texture changes and it becomes icy and hard.
If you do freeze it, let it sit on the counter for ten minutes before scooping. It will not return to the original creamy consistency, but it is still good.
Frozen Fruit Yogurt
- Total Time: 5 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
A simple, refreshing dessert with just three ingredients. Perfect for a hot summer day!
Ingredients
- 1 cups (237 ml) frozen fruit
- 0.5 cups (118 ml) plain Greek yogurt
- 1 tbsp honey or real maple syrup
Instructions
- Combine the three ingredients in a food processor or high-powered blender until well blended.
- Serve with toppings, plain or with your favorite sauce.
- Store leftovers in the freezer.
Notes
- For a smoother texture, let the frozen fruit sit at room temperature for 5-10 minutes before blending.
- Adjust the amount of honey or maple syrup to your preferred sweetness level.
- This recipe works well with a variety of frozen fruits; try berries, mango, or peaches.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 20
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What frozen fruit works best?
Berries, mango, and peaches all work well. Mixed berry blends are the easiest since the pieces are small and blend quickly. Larger fruits like mango chunks may need an extra minute in the food processor.
Can I use flavoured yogurt instead of plain?
You can, but the sugar content goes up quickly. Plain Greek yogurt lets you control sweetness with the honey or maple syrup. If you use flavoured yogurt, taste before adding any sweetener.
Is this the same as nice cream?
No. Nice cream is made from frozen bananas only. This uses any frozen fruit with yogurt and honey, which gives it a tangier flavour and a different texture. The yogurt adds protein and a slight sourness that banana alone does not have.
What setting do you use? Should I blend the frozen fruit first before adding the yogurt? Or should I place all the ingredients in and just blend on high?
Hello William,
Thank you! I do think the stevia would work as a sweetener. I would add a little at a time, taste and then adjust. This way you don’t over do it with the sweetness.
Have a lovely day!
Sherron
Perfect timing, Sherron! It’s starting to get awfully hot out here in California, and this is a summer treat that I never would have thought about. I’m not a big “froyo” guy, but this looks really easy to prepare.
I’ve recently gotten into stevia as a sweetener, do you think that would work as a replacement for the honey/maple syrup?
Beautiful pictures and thanks for the post.