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Peach Frozen Yogurt Recipe

Peach Frozen Yogurt

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 150 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 28gProtein: 8gFat: 1.5gSaturated Fat: 0.8gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 5mgSodium: 45mgPotassium: 280mgFiber: 2gSugar: 24gVitamin A: 10IUVitamin C: 25mgCalcium: 10mgIron: 2mg
Keyword Greek yogurt dessert, homemade frozen yogurt, no churn frozen yogurt, peach frozen yogurt, summer peach dessert
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