This frozen yogurt recipe takes only 5 minutes of work, and you do not need an ice cream maker! Be sure to check out my tips for how to make frozen yogurt that is creamy and delicious.

a scoop of homemade frozen yogurt in the container

As much as I love going out for a tasty fro-yo, it is so easy to make your own frozen yogurt at home. Plus, it can be a great way to use up some ripened summer fruit.

I had an abundance of fresh strawberries, so I turned half of them into Strawberry Compote with Rose, Mint, And Honey. I sliced the rest and froze them for later use. Then, of course, the first thing I thought to make was strawberry frozen yogurt. So here we are!

This homemade frozen yogurt recipe takes literally 5 minutes of work! And a few tips ensure a delicious, creamy treat that is almost as indulgent as ice cream but far better for you.

a hand holding ice cream scoop with frozen yogurt

When it comes to making your own frozen yogurt at home, the consistency can be tricky because when you freeze yogurt, the water component of it forms crystals causing your fro-yo to be more on the icy than creamy side. Even if you’re not expecting it to be as creamy as ice cream (which it will not fully be), there are a few tips easy tips that can help you make a creamier frozen yogurt at home.

How to make frozen yogurt more creamy?

  • Use whole milk Greek yogurt and add cream if you like. Not only do I love the rich and tangy flavor of Greek yogurt, but it is also far thicker in consistency. Greek yogurt is known as concentrated or strained yogurt where whey and other liquids have been eliminated, which makes a better, creamier base for fro-yo. You also have the option to add a little heavy creamy. And if you really want the thickest, creamiest result, you might even swap the Greek yogurt for labneh, which is extra strained yogurt (I’m totally doing this next time!). If you’re looking for a dairy-free summer treat, try our Lemon Sorbet.
  • Use a little corn syrup. I say corn syrup is optional here, but a little bit of it can help the texture of your strawberry frozen. yogurt  by preventing the formation of large ice crystals while the mix freezes.
  • Use some sugar. I wanted so badly to rely only on honey for this recipe, and it does work with just honey, but the sugar here does two things. First, similar to corn syrup, it does help the texture. And as it freezes, the yogurt mixture will loose some of its sweetness, so even if tastes good to you before freezing, it will be dulled later. The added sugar helps the flavor.
  • A banana can help! A natural way to add creaminess and volume to a strawberry frozen yogurt is simply adding a sliced frozen banana.
  • Cover the top of the yogurt mixture with parchment paper before freezing! The simple act of adding a layer of parchment on the surface of the yogurt before tightly covering the container will also help keep ice crystals from form.


You only need a handful of ingredients to make this recipe, and if you don’t feel like strawberry frozen yogurt, you can use frozen fruit of your choice. The ratio of fruit to yogurt is important, and I’ve found that 6 cups of sliced frozen fruit to 1 cup of Greek yogurt to work well. Here is what you need to make this recipe:

  • 6 cups frozen sliced fruit. In this case I used strawberry and banana, but you can try or another fruit combination of your choice. Frozen mango, peaches, or berries are all great options.
  • 1 cup whole milk Greek yogurt. Do not use fat free or low fat Greek yogurt.
  • Honey and sugar to sweeten. I used Greek honey and granulated sugar. You can play with the amounts to your liking, but for me a 1/4 cup each worked well.
  • Orange or Vanilla extract
  • Corn syrup
Blended strawberries in food processor

How to make frozen yogurt from scratch

You do not need an ice cream maker to make this easy frozen yogurt recipes, your food processor or a good blender is just fine!

To make frozen yogurt from scratch using your food processor, all you do is add your sliced frozen fruit, Greek yogurt, honey and sugar to sweeten, orange extract, and a little corn syrup to your food processor. From there, just blend until everything is well combined into a smooth, creamy mixture that is almost like a milk shake or thick smoothie.

Then, select a good freezer-safe container that you can tightly cover. Transfer the yogurt mixture to the container and smooth the surface. Add a piece of parchment to cover the surface of the yogurt mixture, then cover tightly and freeze until it hardens.

yogurt mixture before placing in freezer

How long do you need to freeze it?

You can absolutely serve the strawberry Greek yogurt immediately in glasses as a milk shake or a smoothie. But to serve it as a frozen yogurt treat, you do need to freeze it for at least 6 hours until it hardens (same goes for Yogurt Popsicles). Take it out of the freezer and allow it to sit for a few minutes so it is easier to scoop and serve.

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4.84 from 48 votes

Easy Homemade Frozen Yogurt Recipe

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
a scoop of homemade frozen yogurt in the container
Delicious and creamy frozen yogurt made with the frozen fruit of your choice (I used strawberries and bananas). It takes just 5 minutes of work, but be sure to check out my tips to achieve a creamy texture.
Prep – 5 minutes
Freezing Time 6 hours
Total – 5 minutes
American, Mediterranean
Serves – 6 people (up to)
Breakfast, Dessert


  • 4 cups sliced frozen strawberries, or other frozen fruit of your choice (see notes)
  • 2 cups sliced frozen banana
  • 1 cup Whole milk Greek yogurt
  • 2 tsp orange extract, or vanilla extract, if you like
  • 4 to 6 tbsp honey, more to your liking, I used Greek honey
  • 1/4 cup sugar, optional but highly recommended
  • 1 tbsp corn syrup, optional


  • Combine the frozen strawberries, banana, yogurt, orange extract (or vanilla extract), honey, sugar, and corn syrup in the bowl of a food processor fitted with a blade or a heavy duty blender.
  • Blend until everything is combined into a creamy smoothie-like mixture. Taste, and if you like it sweeter add a bit more honey.
  • Transfer the mixture to a freezer safe container and smooth the surface. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming. Freeze for at least 6 hours or overnight.
  • To serve, allow the frozen yogurt to sit at room temperature for a few minutes just until soft enough to scoop. Scoop the amount you need (long, shallow pulls or strokes will produce better scoops). Enjoy!


  • For best flavor and consistency: It is important to use whole milk (full fat) Greek yogurt here for the best consistency, and the corn syrup does help if you have it. And while the sugar is optional, it does help the consistency of the frozen yogurt. If you want an even creamier finish, add 1/4 cup of heavy whipping cream with the frozen fruit and rest of the ingredients before blending. And if you like, you can swap out the Greek yogurt for its thicker cousin, labneh (although it is more on the tart side and will require a bit more sweetner).
  • Other frozen fruits to try: frozen mango, peach, or other berries of your choice. Depending on what you choose, you may eliminate the banana.
  • To serve immediately, simply transfer the fro yo mixture to glasses and serve as a smoothie. 
  • Storage: you can store frozen yogurt in the freezer in a tightly-closed container for up to 2 weeks. It is best consumed in the first 3 days when its flavor and consistency is at its best. 
  • Visit our shop for quality Mediterranean ingredients


Calories: 146.5kcalCarbohydrates: 33.1gProtein: 4.3gFat: 0.5gSaturated Fat: 0.1gTrans Fat: 0.1gCholesterol: 1.7mgSodium: 13.9mgPotassium: 273.7mgFiber: 2.5gSugar: 28.2gVitamin A: 25.4IUVitamin C: 58.2mgCalcium: 54.1mgIron: 0.5mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.84 from 48 votes (32 ratings without comment)

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  1. Sherry says:

    4 stars
    I left my frozen fruit partially thaw and used a hand mixer to blend. Froze half the mix in a small loaf pan and remaining in an ice cube tray. The cubes are great to use in smoothies.

  2. Winniebear says:

    Not a review but instead, a question. I don’t have corn syrup at the moment. Would I be able to sub olive oil instead? I’m definitely looking for a creamy texture.

    1. TMD Team says:

      Hi, Winniebear. That is an interesting idea. We haven’t ever tried that substitution. If you decide to do a little experimenting, please let us know how it turned out. You can also just leave the corn syrup out in a pinch.

  3. Jane says:

    Very easy recipe and did enjoy it. However, I would reduce the honey. I used 5 Tbs and found it too sweet for my taste. Will definitely make it again with an adjustment.

  4. Rosebowl says:

    5 stars
    I just made this for the very first time and now waiting the chill. I am thankful to have found this recipe and have tagged you on my social media. I look forward to trying your other recipes. Thank you! I will leave an update after the family taste test.

    1. Suzy says:

      Thanks so much! Can’t wait to hear what you think :).

  5. Marlow says:

    Hi Suzy, 6 cups of fruit by weight or volume?

    1. Suzy says:

      6 cups of fruit by volume.

  6. JP says:

    Hi I love your recipes. Do you think this one would work in my Cuisinart ice cream maker?

    1. Suzy says:

      Hi, JP. I’m not 100% sure on that… I don’t own an ice cream maker. I would check out the recipe book/owner’s manual to see if it would work and how you may have to adjust the recipe.

      1. Rosebowl says:

        5 stars
        I used my Ninja Blender and it worked just fine.

  7. Karen Johnson says:

    5 stars
    Great, easy recipe. Made it as instructed and it turned out a nice soft-serve consistency. Plan to try peach next time and omit some of the sugar. For consistency’s sake, which sweetener would you omit or reduce?

    1. Suzy says:

      That’s a tough call, Karen. I would start by just reducing the amounts of each by a bit rather than totally omitting, if you want to retain a good consistency. Of course, as I mention in the post, the sugar and corn syrup are optional, but I do find they help quite a bit with the flavor and texture.

  8. Jane says:

    5 stars
    I made it a few days ago. It is soooo good. I did add 1/4 cup of heavy cream and the tablespoon of corn syrup. I am now going to try frozen cherries, and I may add a banana, because I think that helps with the texture and flavor. Anyhow I love following you.

    1. Suzy says:

      Thanks so much, Jane!

  9. Judith says:

    Hi Suzy,

    I am not crazy about frozen bananas. You say that depending on the fruit selected, the bananas might be eliminated. Do you have a suggestion of what other fruits could take the place of the bananas?

    1. Suzy says:

      Hi, Judith. You can simply omit the bananas and really use whatever combination of fruits you enjoy.

      1. Matthew says:

        2 stars
        Too much honey. I put in 4 tablespoons, but even with all that fruit or just tastes like honey

  10. Sibil Kurkjian says:

    Hi. Your recipe sounds amazing. However it says 6 cups of fruit in the beginning in the explanations. But then in the recipe it’s written 4 cups. Please can you clarify. Thank you

    1. Suzy says:

      Hi, Sibil. 6 cups is correct. I usually use 2 cups of bananas and 4 cups of strawberries or another fruit,

  11. Spencer says:

    5 stars
    Looks great, Suzy! Is it necessary to use frozen fruit? Would fresh work too?
    Thanks for all of your delicious recipes.

    1. Suzy says:

      Hi, Spencer! When I make this recipe with fresh fruit, I still prefer to slice and freeze it first.

  12. Frederick Leiss says:

    Sounds great. Is there a reason that these recipes can’t be configured to fit on one page for printing?

    1. Suzy says:

      Hi, Frederick. Thanks for the feedback about the printing format. We will look into the issue. In the meantime, you may be able to adjust the settings on your devices to get everything on one page. Hope you enjoy the frozen yogurt!

  13. Cleo Arezio says:

    5 stars
    It is absolutely delicious.
    Thanks for sharing your recipe.
    Lots of love

    1. Suzy says:

      Thank you!

  14. Cathy Scrivnor says:

    Will this work with homemade greek yogurt? I always make my yogurt with whole milk and drain it for a whole day. No sugars in the yogurt, so I am hoping I can use in place of commercial yogurt. Thanks!

    1. Suzy says:

      Hi, Cathy! I don’t see why that wouldn’t work.

  15. Rosemary Havens says:

    sounds yummy, thanks!

    1. Suzy says:

      Enjoy! 🙂

  16. Karin Denise Reske says:

    5 stars
    Absolutely awesome recipes. Thank you.

    1. Suzy says:

      Thanks, Karin!