This raspberry frozen yogurt is made without an ice cream maker. It's wonderfully creamy and flavorful! It's made with just 4 ingredients and requires very minimal work, but you'll want to be there and stir it a few times during the freezing process.
Nothing says "summer" quite like raspberries. In this delicious recipe, the fresh taste of the fruit is combined with the wonderful creaminess of Greek yogurt. The best part? You don't need an ice cream maker to make this delicious frozen treat. Just your freezer and a little patience.
Ingredients
You'll only need four simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Frozen raspberries: You can use fresh raspberries. I use frozen ones because of the convenience.
- Sweetener: I use stevia. You can use your favorite sweetener, including white sugar (if you don't mind the carbs), a sugar-free granulated sweetener, or honey.
- Greek yogurt: I use plain, whole-milk Greek yogurt.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Variations
One way to vary this recipe is to use different berries. You can use blueberries, blackberries, and strawberries.
You can also experiment with different flavor extracts. If you like coconut, try adding a teaspoon of coconut extract instead of vanilla extract. Orange extract is another good option.
Instructions
It's very easy to make this yogurt, although it does require a time commitment because you need to be home stirring the mixture every 30 minutes. So, it's a good recipe to make when you plan on being home anyway. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Place all the ingredients in your food processor bowl and process until very smooth.
Transfer the mixture to a square 8-inch pan. Cover and freeze for 45 minutes.
Stir, then freeze for two more hours, stirring every 30 minutes. When stirring, you want to stir the already-frozen edges into the still-soft center.
After two hours, the frozen yogurt should have a soft-serve consistency. You can freeze it for longer if you prefer a scoopable consistency.
Expert Tip
I made several attempts before perfecting this recipe, playing with the amount of sweetener used. Since the yogurt and raspberries are fairly tart, this dessert requires a fair amount of sweetener.
So, to keep carbs and sugar in check, I use stevia glycerite, a formulation that greatly reduces the aftertaste typical of stevia products. But you can use a granulated sweetener or honey instead.
Recipe FAQs
I don't recommend that. You need the fat in whole-milk Greek yogurt for the best flavor and consistency.
That's also not recommended. Regular unstrained yogurt has a relatively high water content. This will negatively impact the texture. I highly recommend using either Greek yogurt or Skyr in this recipe.
No, you don't. I used to own an ice cream maker, but it took up so much counter space that I gave it away. I now make all my ice cream and frozen yogurt recipes, including this one, without an ice cream maker.
If you follow the technique outlined in the recipe card, you will get a creamy, smooth frozen yogurt even without an ice cream machine.
Serving Suggestions
This yogurt is great all on its own! But sometimes, I like to serve it topped with homemade whipped cream and fresh raspberries.
It's also good with a drizzle of melted dark chocolate or topped with a few dark chocolate chips. The combination of chocolate and raspberries is a good one!
Storing Leftovers
You can keep this yogurt in the freezer, in an airtight freezer-safe container, for up to three months. It hardens as it sits in the freezer, so make sure to remove it from the freezer 30 minutes before you serve it.
More Frozen Yogurt Recipes
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Recipe Card
Raspberry Frozen Yogurt
Video
Ingredients
- 6 ounces frozen raspberries
- 2 cups Greek yogurt - plain, full-fat; I often use Fage 5%
- 2 teaspoons stevia glycerite - equals ⅔ cup of sugar
- 2 teaspoons vanilla extract
Instructions
- Place the raspberries, yogurt, stevia, and vanilla in your food processor. Process until smooth, stopping a few times to scrape the sides and bottom of the food processor bowl. A few specks of raspberries will remain – that’s fine.
- Using a spatula, transfer the mixture to a glass square 8-inch pan (or a similar-capacity glass pan). Cover with cling wrap and freeze for 45 minutes.
- Remove the pan from the freezer. Use a spatula to stir the already-frozen edges into the still-soft center, then use a hand whisk to mix everything together until smooth.
- Cover the pan again and place it in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
- When the entire mixture is frozen, serve immediately as soft-serve yogurt (use chilled bowls), or freeze for 1-2 more hours for a firmer consistency you can scoop out.
Notes
- It's important to use a strained yogurt in this recipe - either Greek yogurt or Skyr. It's also important to use whole-milk yogurt (not low-fat or nonfat).
- I made several attempts before perfecting this recipe, playing with the amount of sweetener used. Since the yogurt and raspberries are fairly tart, this dessert requires a fair amount of sweetener. So, to keep carbs and sugar in check, I use stevia glycerite, a formulation that greatly reduces the aftertaste typical of stevia products. But you can use a granulated sweetener or honey instead.
- You can keep this yogurt in the freezer, in an airtight freezer-safe container, for up to three months. It hardens as it sits in the freezer, so make sure to remove it from the freezer 30 minutes before you serve it.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Bob Smith says
Great recipe! Kids loved it.
Vered DeLeeuw says
Wonderful, Bob! Thanks for the comment.
Dawn Berube says
Can I make this in my Vitamix?
Thank you
Vered DeLeeuw says
Hi Dawn,
I believe you can.
Dan says
I made this with homemade yogurt made from whole milk, heavy cream and a yogurt with live cultures for the starter and it is awesome. A little sour from the yogurt and raspberries and sweet from the munk fruit sugar I used for the sweetener. This is the second frozen yogurt I've made with this homemade yogurt and I think I like it better than ice cream.
Vered DeLeeuw says
I'm so glad you like this recipe, Dan! Thank you for taking the time to write a review. Your homemade yogurt sounds lovely.