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. And 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. 🙂
You'll only need four simple ingredients to make this raspberry frozen yogurt. 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 too if you wish. I use frozen ones because of the convenience.
Granulated sweetener: I use stevia. You can use your favorite sweetener, including white sugar, any 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.
It's very easy to make this raspberry frozen 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.
I made several attempts before perfecting this recipe, playing with the amount of sweetener that I used. Since both the yogurt and the raspberries are fairly tart, this dessert requires a fair amount of sweetener.
I opt for stevia glycerite, a formulation that greatly reduces the aftertaste typical of stevia products. But you can use a granulated sweetener instead, and probably honey too.
Frequently asked questions
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 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 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.
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.
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!
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.
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Raspberry Frozen Yogurt
- 6 oz frozen raspberries
- 2 cups Greek yogurt plain full-fat (I use Fage 5%)
- 2 teaspoons stevia glycerite (equals ⅔ cup sugar)
- 2 teaspoons vanilla extract
- Place all the ingredients in your food processor. Process until smooth, stopping a few times to scrape out 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 into a square 8-inch 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 again, and place 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 a soft-serve yogurt (use chilled bowls), or freeze for 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
- If you end up storing the frozen yogurt for longer than a few hours, remove it from the freezer 20 minutes before serving, to allow it to soften.