This peach frozen yogurt recipe turns ripe summer peaches and creamy Greek yogurt into a tangy, refreshing treat that beats store-bought every single time.
It only takes a handful of ingredients and a blender to get a scoopable, ice cream parlor texture right in your own kitchen.
You get all the sweet, juicy peach flavor of peach season with a lighter, tangier finish than traditional ice cream, and it comes together faster than you’d think.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 0 minutes (plus 4 hours freezing) |
| Total Time | 4 hours 20 minutes |
| Servings | 6 servings (about 1 quart) |
| Difficulty Level | Easy |
Why You’ll Love This Peach Frozen Yogurt Recipe
This recipe gives you all the creamy satisfaction of ice cream with a tangy yogurt edge that keeps every bite feeling light.
It uses simple, real ingredients, so you always know exactly what’s in your bowl.
It’s naturally sweetened, easy to portion into single servings, and comes together with just one blender and a freezer.
Once you taste homemade peach frozen yogurt, it’s hard to go back to the tubs from the grocery store freezer aisle, and it pairs beautifully with a slice of my peach trifle for a peach-forward dessert spread.
- Ready with just 6 simple ingredients
- Naturally sweetened with honey, no artificial flavors
- Can be made with an ice cream maker or completely no-churn
- Lighter and tangier than traditional peach ice cream
- Perfect make-ahead treat for hot summer days
- Easy to double for parties or freezer stashes
Ingredients
You only need a handful of pantry and fridge staples to make this frozen yogurt, and most of them you probably already have on hand.
- 4 cups ripe peaches, peeled and diced (about 5 to 6 large peaches, or frozen peach slices, thawed)
- 2 cups plain Greek yogurt, whole milk for the creamiest texture
- 1/2 cup raw honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
For a deeper dive into a similar creamy, no-bake peach dessert, check out my no bake peach tart recipe, which uses many of the same fresh peach prep techniques.
Kitchen Equipment Needed
Nothing fancy is required here, just a few tools that help the mixture freeze up smooth and scoopable instead of icy.
- High powered blender or food processor
- Ice cream maker (optional, for the creamiest churned texture)
- Freezer safe storage container or loaf pan
- Rubber spatula
- Measuring cups and spoons
Read Also: Peach Muffins With Streusel Topping
Recommended Products for This Recipe
These are a few products I personally rely on when I make this peach frozen yogurt at home, and I think they genuinely make the process easier and the results better.
1. Cuisinart Ice Cream Maker
A dedicated ice cream maker churns air into the mixture as it freezes, which is the difference between a dense, icy block and a soft, scoopable frozen yogurt.
It also cuts your active freezing time down significantly compared to the no-churn method.
2. Vitamix High Performance Blender
A powerful blender purees the peaches completely smooth in seconds, with no stringy fibers left behind.
That smooth base is what gives the finished frozen yogurt its silky texture.
3. Glass Freezer Safe Storage Containers
Glass containers with tight fitting lids keep frozen yogurt from picking up freezer odors and make it easy to store in individual portions.
They also let you see exactly how much is left before your next batch.
4. Raw Wildflower Honey
A good raw honey adds floral sweetness without the refined, one-note sugariness of white sugar.
It also blends into the yogurt base more smoothly than granulated sugar, since it’s already liquid.
5. Silicone Popsicle Molds
If you want to turn this same base into peach frozen yogurt pops for kids or a grab-and-go treat, a good set of silicone molds pops the frozen bars out cleanly every time.
Another favorite: Peach Coffee Cake Recipe
Step-by-Step Instructions: How to Make Peach Frozen Yogurt
1. Prep the Peaches
- Wash the peaches thoroughly under cool running water.
- Bring a small pot of water to a boil and drop the peaches in for 30 seconds, then transfer them to a bowl of ice water. This loosens the skins so they slip off easily.
- Peel the skins away with your fingers or a paring knife, then slice the peaches in half and remove the pits.
- Dice the peach flesh into rough chunks, about 1 inch pieces, until you have 4 cups total. If using frozen peaches, let them thaw at room temperature for about 20 minutes first so they blend more easily.
2. Blend the Peach Yogurt Base
- Add the diced peaches to your blender or food processor.
- Add the 2 cups of Greek yogurt, 1/2 cup raw honey, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and 1/8 teaspoon salt.
- Blend on high speed for 60 to 90 seconds, stopping once to scrape down the sides, until the mixture is completely smooth with no peach chunks remaining.
- Taste the base and adjust sweetness if needed, adding another tablespoon of honey if your peaches were on the tart side.
3. Chill the Mixture
- Pour the blended base into a bowl and cover it tightly with plastic wrap or a lid.
- Refrigerate the mixture for at least 2 hours, or overnight if you have the time. A cold base freezes much faster and more smoothly once it hits the ice cream maker or freezer.
4. Churn the Frozen Yogurt
- Pour the chilled base into your ice cream maker’s bowl, following your specific machine’s instructions for freezing time.
- Churn for 20 to 25 minutes, until the mixture thickens to a soft serve consistency and pulls away from the sides of the bowl.
- If you do not own an ice cream maker, pour the chilled base into a shallow freezer safe dish instead. Freeze for 45 minutes, then whisk vigorously to break up ice crystals. Repeat this every 45 minutes for about 3 hours total.
5. Freeze to Set
- Transfer the churned frozen yogurt into your freezer safe storage container, smoothing the top with a spatula.
- Press a piece of parchment paper or plastic wrap directly against the surface to prevent ice crystals from forming.
- Freeze for at least 2 hours, or until firm enough to scoop cleanly.
- Let the container sit on the counter for 5 to 10 minutes before scooping if it has frozen very solid.
If you love working with fresh peaches this way, you might also enjoy my peach bread pudding recipe, which uses the same ripe, juicy peaches in a completely different direction.
Tips for The Best Peach Frozen Yogurt
A few small details make a big difference between icy frozen yogurt and a genuinely creamy scoop.
- Use the ripest, most fragrant peaches you can find. Underripe peaches will taste dull and starchy once frozen.
- Whole milk Greek yogurt gives noticeably creamier results than nonfat, since the fat helps keep ice crystals small.
- Do not skip the lemon juice. It balances the sweetness and keeps the peach flavor bright instead of flat.
- Chill the base thoroughly before churning or freezing. A warm base takes longer to freeze and forms larger ice crystals.
- Store the frozen yogurt in a shallow container so it’s easier to scoop straight from the freezer.
Read Also: Blueberry Peach Muffins Recipe
Serving Suggestions
This peach frozen yogurt is delicious completely on its own, straight out of the container with a spoon.
It also works beautifully as a topping or side for other summer desserts.
- Scoop it over a warm slice of Peach Crisp for a hot and cold contrast
- Layer it into parfait glasses with granola and fresh berries
- Serve alongside a slice of pound cake or shortcake
- Sandwich a scoop between two thin sugar cookies for an ice cream sandwich
- Top with toasted sliced almonds or a drizzle of extra honey
Variations of Peach Frozen Yogurt
Once you have the base method down, it’s easy to switch things up depending on what you’re craving or what’s in your kitchen.
- Peach Vanilla Bean: Swap the vanilla extract for the scraped seeds of one vanilla bean for deeper flavor.
- Peach Coconut: Replace half the Greek yogurt with full fat coconut yogurt for a tropical twist.
- Peach Ginger: Blend in a small knob of fresh ginger for a warm, spicy edge.
- Peach Frozen Yogurt Pops: Pour the base into popsicle molds instead of churning for an easy handheld treat.
- Mixed Stone Fruit: Swap half the peaches for ripe nectarines or plums for a more complex flavor.
This same swap-friendly approach works well in my peach crumble recipe too, where nectarines or plums can stand in for peaches just as easily.
Storage and Reheating
Proper storage keeps this frozen yogurt from turning into an icy block after a few days in the freezer.
- Store in an airtight, freezer safe container with plastic wrap pressed directly against the surface.
- Keep it in the back of the freezer where the temperature stays most consistent, rather than the door.
- It keeps well for up to 2 weeks, though the texture is best within the first week.
- Let it sit at room temperature for 5 to 10 minutes before scooping if it has frozen very hard.
- This recipe is not suitable for reheating, as it is meant to be enjoyed frozen.
You might also enjoy: Peach Tarte Tatin Recipe
Nutritional Facts
Nutritional values are estimated per serving, based on 6 total servings, and will vary depending on the exact brands and peach varieties used.
- Calories: approximately 150 per serving
- Protein: 8 grams
- Carbohydrates: 28 grams
- Sugars: 24 grams
- Fat: 1.5 grams
- Fiber: 2 grams
- Calcium: 10 percent of the daily value
My peach upside down cake recipe breaks down nutritional values in a similar way if you want to compare a lighter frozen treat against a baked peach dessert.
Health Benefits of Key Ingredients
Beyond being delicious, this frozen yogurt is built around a few genuinely nourishing ingredients.
Peaches are rich in vitamin C and antioxidants, and their natural fiber content helps support healthy digestion.
Greek yogurt brings a solid dose of protein and calcium to the table, along with probiotics that support gut health when the yogurt contains live active cultures.
Honey offers antioxidants and a lower glycemic impact than refined white sugar, while a touch of lemon juice adds even more vitamin C to every scoop.
- Peaches: vitamin C, fiber, and antioxidants
- Greek yogurt: protein, calcium, and probiotics
- Honey: antioxidants and natural sweetness
- Lemon juice: added vitamin C and brightness
For another yogurt based dessert built around similar nutritional benefits, take a look at my no bake Greek yogurt fruit tart.
FAQs About Peach Frozen Yogurt
1. Can I make this recipe without an ice cream maker?
Yes, absolutely. Pour the chilled base into a shallow freezer safe dish and whisk it vigorously every 45 minutes as it freezes, for about 3 hours total.
This breaks up ice crystals and gives you a similarly creamy texture without any special equipment.
2. Can I use frozen peaches instead of fresh?
Frozen peaches work well and are a great option outside of peach season.
Let them thaw slightly at room temperature for about 20 minutes before blending so they puree smoothly instead of leaving icy chunks.
3. Why is my frozen yogurt too icy instead of creamy?
This usually happens when the base was not chilled thoroughly before freezing, or when nonfat yogurt was used instead of whole milk yogurt.
The added fat in whole milk yogurt helps keep the ice crystals small and the texture smooth.
4. Can I reduce the honey to make it less sweet?
Yes, you can reduce the honey to a quarter cup if you prefer a more tart, less sweet result.
Keep in mind that frozen desserts taste less sweet once frozen compared to when they are at room temperature, so the base may taste slightly sweeter than the final frozen product.
5. How long does homemade peach frozen yogurt last in the freezer?
Stored in an airtight container, it stays good for up to 2 weeks.
The texture is at its creamiest within the first week, since homemade frozen yogurt does not contain the stabilizers used in store-bought versions.
Peach Frozen Yogurt
Ingredients
- 4 cups ripe peaches peeled and diced, about 5 to 6 large peaches, or frozen peach slices, thawed
- 2 cups plain Greek yogurt whole milk for the creamiest texture
- 1/2 cup raw honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
Equipment
- High-powered blender or food processor
- Ice cream maker Optional, for the creamiest churned texture
- Freezer safe storage container or loaf pan
- Rubber spatula
- Measuring cups and spoons
- Small pot For blanching peaches
- Bowl of ice water For cooling blanched peaches
Method
- Wash peaches and blanch in boiling water for 30 seconds, then transfer to ice water. Peel skins, remove pits, and dice into 1-inch chunks until you have 4 cups. If using frozen peaches, thaw at room temperature for 20 minutes first.
- Add diced peaches, Greek yogurt, honey, lemon juice, vanilla extract, and salt to a blender or food processor. Blend on high for 60 to 90 seconds until completely smooth, scraping down sides once. Taste and adjust sweetness if needed.
- Pour the blended base into a bowl, cover tightly, and refrigerate for at least 2 hours or overnight until thoroughly chilled.
- Pour chilled base into your ice cream maker and churn for 20 to 25 minutes until it reaches soft serve consistency. For no-churn method, pour into a shallow freezer dish and whisk vigorously every 45 minutes for about 3 hours total.
- Transfer churned frozen yogurt to a freezer safe container, smooth the top, and press parchment paper or plastic wrap directly against the surface. Freeze for at least 2 hours until firm. Let sit at room temperature for 5 to 10 minutes before scooping.
Nutrition
Notes
- Use the ripest, most fragrant peaches you can find for the best flavor. Underripe peaches will taste dull and starchy once frozen.
- Whole milk Greek yogurt gives noticeably creamier results than nonfat, since the fat helps keep ice crystals small.
- Do not skip the lemon juice – it balances the sweetness and keeps the peach flavor bright instead of flat.
- Chill the base thoroughly before churning or freezing. A warm base takes longer to freeze and forms larger ice crystals.
- Store the frozen yogurt in a shallow container so it’s easier to scoop straight from the freezer.
- For a peach vanilla bean variation, swap the vanilla extract for the scraped seeds of one vanilla bean.
- Make peach frozen yogurt pops by pouring the base into popsicle molds instead of churning.
- Store in an airtight container with plastic wrap pressed against the surface for up to 2 weeks. Texture is best within the first week.
- Frozen peaches work well – just thaw them slightly at room temperature for about 20 minutes before blending.
- Let the frozen yogurt sit at room temperature for 5 to 10 minutes before scooping if it has frozen very hard.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach frozen yogurt recipe is proof that a truly great frozen treat doesn’t need a long ingredient list or fancy equipment.
Just ripe peaches, good yogurt, and a little patience in the freezer.
I hope this becomes your go-to way to use up peaches all summer long.
If you give it a try, I would love to hear how it turned out. Drop a comment below or share a photo, and let me know which variation you tried first.
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- Mango Smoothie Recipe
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- Peach Tart Recipe
- Peach Galette Recipe
