Peach Frozen Yogurt
Cool, creamy, and loaded with genuine peach flavor, this 5-ingredient frozen yogurt comes together quickly for a refreshing summer treat.
Equipment
- Ice cream maker with pre-frozen bowl - bowl needs to be fully frozen for at least 24 hours in advance
- High-Speed Blender or Food Processor
- Large mixing bowl
- Silicone spatula
- Measuring cups and spoons
- Airtight freezer-safe container - at least 1-quart capacity
- Ice cream scoop
- Plastic wrap
Ingredients
- 3 cups frozen peaches, thawed, or fresh ripe peaches, peeled, pitted, and chopped - 450g
- 2 cups plain full-fat Greek yogurt - 480g
- 1/2 cup granulated sugar - 100g, or 1/3 cup (110g) raw honey
- 2 tablespoons fresh lemon juice - 30ml, approximately 1 medium lemon
- 1 teaspoon pure vanilla extract - 5ml
- 1/4 teaspoon ground cinnamon - optional, adds warm depth
Instructions
- If using fresh peaches, score an X on the bottom, blanch in boiling water for 30-60 seconds, then transfer to an ice bath. Peel, pit, and chop into 1-inch pieces.
- Combine the prepared peaches, sugar (or honey), and lemon juice in a blender. Blend on high until completely smooth, about 30-60 seconds.
- Pour the peach puree into a large bowl. Stir in the Greek yogurt, vanilla extract, and cinnamon (if using) until fully combined and uniform in color.
- Cover the mixture and refrigerate for at least 1 hour, or up to overnight. The colder the base, the creamier the final texture.
- Set up your ice cream maker with the frozen bowl and turn it on. Pour the chilled peach yogurt mixture through the opening and churn for 20-25 minutes until it reaches a thick, soft-serve consistency.
- Transfer the churned frozen yogurt to an airtight container. Press plastic wrap directly onto the surface, seal with the lid, and freeze for at least 2-4 hours or overnight until firm.
- Let the frozen yogurt sit at room temperature for 5-10 minutes before scooping. Run your scoop under hot water for clean, round scoops. Serve and enjoy.
Notes
- Full-fat yogurt is key: Using full-fat Greek yogurt is non-negotiable for a creamy, non-icy texture. Low-fat versions will result in a grainier frozen dessert.
- Chill the base thoroughly: A cold base churns faster and creamier. Do not skip the refrigeration step, as it's crucial for the best results.
- Freeze the bowl for 24 hours: Ensure your ice cream maker bowl is completely frozen solid before you start. If it's not, the mixture won't set properly.
- Sweeter before freezing: Taste the base before chilling; it should be slightly sweeter than you want the final product to be, as freezing mutes the perception of sweetness.
- No ice cream maker? No problem: For a no-churn version, freeze the mixture in a shallow dish for 2-3 hours, then blend until smooth, and refreeze until firm.
- Storage tips: Press plastic wrap directly onto the surface of the frozen yogurt before sealing the container. This prevents ice crystals and keeps the texture creamy for up to two weeks.
- Rest before scooping: Let the frozen yogurt sit out for 5-10 minutes before scooping. This softens it just enough to scoop without straining.
- Customize the sweetness: Adjust the amount of sugar or honey based on the ripeness of your peaches. Tarter peaches need more sweetener, while very ripe ones need less.