Frozen, No Churn Yogurt (two ways)

This frozen, no churn yogurt (two ways) has become my favorite frozen dessert during hot days. I’ve always been a fro-yo girl, so it brings me joy to create my own frozen yogurt.

California summers are no joke, so this could definitely be a summer favorite if you live in a hot climate. The best thing about this recipe is that you don’t need any fancy ice cream machine. All you need is a food processor or even a high speed blender. This recipe also has some protein, fiber, low-fat, and isn’t super high in sugar like most yogurts.

Ingredients for Frozen, No Churn Yogurt (two ways):

All you need for this recipe is 4 ingredients.

• Frozen fruit (in this case I chose mangos, peaches, berries and cherries)
• Greek yogurt (for extra protein)
• Sweetener of choice
• Vanilla extract

I know what you’re thinking. No way it’s this easy. But I promise you it is! The only thing that will take the most time is waiting for the mixture to freeze. But I promise you it will be worth the wait.

The best part of this frozen, no churn yogurt (two ways) is that its adaptable to your own taste preferences. That is why I provided to two options for you to try. If you don’t like cherries, use frozen berries. Not a fan of mangos, use pineapples or peaches instead, or another desired fruit.

This frozen yogurt is can be made in advance and pulled out of the freezer whenever you desire a sweet treat. It’s important to let it thaw a bit if you use it after the first freeze. For a churned look, I decided to re-blend it after the first freeze, and then add it back to the loaf pan and freeze it again, so that it could be creamer.

This re-blending process allows you to break up the large ice crystals in the frozen yogurt, into small ones, which gives the churned look.

Frozen, No Churn Yogurt (two ways)

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• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Cuisine: American
• Diet: Vegan

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Description

This frozen, no churn yogurt (two ways) has become my favorite frozen dessert during hot days. I’ve always been a fro-yo girl, so it brings me joy to create my own frozen yogurt.

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Ingredients

Scale 1x2x3x

Mixed Berry, Cherry Frozen Yogurt

• 1 tub 16 oz, Kite Hill Greek-style Yogurt (Vanilla) (or preferred yogurt)
• 10 oz frozen Mixed Berries
• 4 oz frozen dark cherries
• 2 tbsp agave, or preferred sweetener
• 2 tsp vanilla extract

Mango Peach Frozen Yogurt

• 1 tub 16 oz, Kite Hill Greek-style Yogurt (Vanilla) (or preferred yogurt)
• 10 oz frozen Mangos
• 5 oz frozen Peaches
• 2 tbsp agave, or preferred sweetener
• 2 tsp vanilla extract
• 1/2 a lime, juice squeezed (optional)

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Instructions

Mixed Berry, Cherry Frozen Yogurt or Mango Peach Frozen Yogurt

1. Add all ingredients for to a food processor or blender, blend until smooth. Then pour in a large loaf pan. Cover with plastic wrap and freeze overnight until firm.
2. Let yogurt thaw enough to be scooped out. If desiring the churned look, see optional instruction below.
3. *Optional, once fully frozen, remove frozen yogurt in blocks, and add to food processor for a churned look. Then add back to loaf pan, and freeze until firm but able to be scooped.

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Notes

Yogurt: I almost always use Kite Hill vanilla Greek yogurt. I prefer dairy free greek yogurt for extra protein, and a creamier frozen yogurt. But your preferred yogurt should works fine as well!

Blender: a high-powered blender, like a Vitamix, Ninja, or a food processor, will produce a smooth, creamy frozen yogurt.

Fruit: I use whole frozen unsweetened (no sugar added) fruit from Sprouts Farmers Market for this recipe.

NUTRITIONAL INFORMATION:

Mixed Berry, Cherry Frozen Yogurt – calories: 132 kcal, carbohydrates: 20g, protein: 7.4g, fat: 2.5g, saturated fat: 0.2g, cholesterol: 0mg, sodium: 66.7mg, fiber: 3.4g, sugar: 14.7g

Mango Peach Frozen Yogurt – calories: 122 kcal, carbohydrates: 17.9g, protein: 7.7g, fat: 2.7g, saturated fat: 0.2g, cholesterol: 0mg, sodium: 66.7mg, fiber: 1.6g, sugar: 15.1g