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Healthy Peanut Butter Frozen Yogurt

Peanut butter frozen yogurt with a thick, tangy texture and deeply roasted peanut butter richness, made by whisking smooth Greek yogurt into a sweet peanut butter base. Freeze until creamy, with optional ice-cream-churn method for extra smooth froyo.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Greek yogurt base
  • 2 cup plain Greek yogurt Use full-fat or low-fat Greek yogurt for a thicker, tangier base.
  • 0.5 cup creamy peanut butter Stir well if it separates before mixing.
  • 3 tbsp honey or maple syrup Choose honey or maple syrup to control sweetness.
  • 1 tsp vanilla extract Adds rounded flavor to the tangy yogurt.
  • 0.25 tsp salt Balances sweetness and peanut butter richness.
  • 1 banana slices and honey for topping For serving; add to taste.

Equipment

  • 1 ice cream maker

Method
 

Mix the frozen yogurt base
  1. Whisk plain Greek yogurt, creamy peanut butter, honey or maple syrup, vanilla extract, and salt together until completely smooth and glossy.
  2. Taste the mixture and adjust sweetness by adding more honey or maple syrup if needed.
Freeze or churn
  1. Pour the mixture into a freezer-safe container and freeze for 4 hours, stirring every hour for the first 2 hours to prevent large ice crystals.
  2. Alternatively, churn in an ice cream maker for a smoother result, following your machine’s standard churning time until thickened.
Serve
  1. Let the frozen yogurt sit at room temperature for 5 minutes before scooping to soften slightly.
  2. Top with banana slices and drizzle of honey to serve.

Notes

For the creamiest texture, keep the container covered tightly to reduce ice formation, then stir during the first 2 hours exactly as written. Store covered in the freezer for up to 2 weeks; it can be frozen longer, but texture may firm up. For a dairy-light swap, use lactose-free Greek yogurt in the same amounts (texture and tanginess remain similar).