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Frozen Peach Greek Yogurt

Frozen Peach Greek Yogurt

This creamy frozen peach yogurt blends ripe frozen peaches with tangy greek yogurt, honey, lemon, and vanilla for a bright, refreshing dessert. A food processor creates a soft-serve texture in minutes, with an optional short freeze for firmer scoops.

Prep: 15 min · Total: 15 min · Serves: 6

Ingredients

  • 0.333 cup honey
  • 2 tbsp fresh lemon juice
  • 6 cups frozen peach slices (kept frozen)
  • 1 tsp vanilla extract
  • 2 cups plain whole-milk greek yogurt (well chilled)
  • 0.125 tsp fine sea salt

Instructions

  1. Place a freezer-safe 8-inch square metal pan or shallow 1-quart container in the freezer for at least 10 minutes while you prepare the ingredients, which helps the yogurt set quickly if you want scoopable portions.
  2. Set up a 10- to 12-cup food processor fitted with the metal blade on a stable counter, and add 6 cups frozen peach slices straight from the freezer so they remain firm and icy.
  3. Pulse the peaches in the food processor in 1-second bursts for 30 to 45 seconds, stopping once the slices are broken into small, pea-size pieces with no large chunks remaining.
  4. Add 2 cups well-chilled plain whole-milk Greek yogurt, 0.333 cup honey, 2 tbsp fresh lemon juice, 1 tsp vanilla extract, and 0.125 tsp fine sea salt to the food processor bowl.
  5. Process the mixture continuously for 45 to 60 seconds, then stop the machine and scrape down the sides and bottom of the bowl with a flexible spatula so any dry peach pieces are pushed back toward the blade.
  6. Process again for 1 to 2 minutes, stopping once or twice to scrape the bowl, until the mixture is thick, smooth, pale peach in color, and moves around the blade like soft-serve frozen yogurt.
  7. Taste a small spoonful with a clean spoon; if the peaches are very tart, drizzle in 1 to 2 additional tsp honey and process for 10 seconds until fully incorporated.
  8. For soft-serve texture, scoop the frozen yogurt directly into chilled bowls with a large spoon or ice cream scoop and serve immediately while it holds soft peaks.
  9. For firmer scoops, spread the mixture into the chilled 8-inch square pan in an even layer, cover tightly, and freeze for 45 to 60 minutes until the edges are firm and the center is scoopable but not rock-hard.
  10. If the frozen yogurt has been frozen longer than 1 hour, let the covered pan stand at room temperature for 10 to 15 minutes, then scoop when the surface yields easily to an ice cream scoop.

Nutrition (per serving)

  • Calories: 193
  • Protein: 9 g
  • Fat: 4 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Sugar: 30 g
  • Sodium: 79 mg

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