Growing up, my idea of frozen treats was limited to store-bought ice cream and those sticky popsicles that came in plastic tubes. It wasn’t until I started making my own recipes that I discovered how easy it is to create something both tasty and better for you right at home.
These frozen yogurt cups started as a happy accident when I was trying to use up some leftover berries and yogurt in the fridge. Now they’re my go-to summer snack, and even my kids prefer them to the sugar-loaded treats from the store. The best part? You don’t need any special equipment – just a muffin tin and a freezer.
Why You’ll Love These Frozen Yogurt Cups
- 5-ingredient recipe – You only need Greek yogurt, honey, vanilla, and fresh berries to make these refreshing treats – ingredients you might already have in your kitchen.
- Healthy dessert option – These cups are packed with protein from Greek yogurt and antioxidants from fresh berries, making them a nutritious alternative to ice cream.
- No special equipment needed – All you need is a muffin tin and your freezer – no ice cream maker or fancy tools required.
- Make-ahead friendly – You can prepare a batch and keep them in the freezer for up to 2 weeks, perfect for when you need a quick sweet treat.
What Kind of Greek Yogurt Should I Use?
For frozen yogurt cups, plain Greek yogurt is your best bet since it’s thicker and creamier than regular yogurt, which helps create a better frozen texture. Full-fat Greek yogurt will give you the richest, creamiest result, but 2% or even non-fat versions can work if you prefer to keep things lighter. Just make sure to stick with unflavored Greek yogurt since we’re adding our own sweeteners and flavors – the pre-flavored varieties often contain extra sugar and might throw off the balance of the recipe. When shopping, look for Greek yogurt that’s thick enough that a spoon can stand up in it – this is a good sign that it has been properly strained and will freeze well.
Options for Substitutions
This simple frozen treat is super adaptable! Here are some easy swaps you can try:
- Plain Greek yogurt: You can use regular plain yogurt, but strain it first through a cheesecloth for 2 hours to remove excess water. Flavored Greek yogurt works too, just reduce or skip the honey since it’s already sweetened.
- Honey: Not a fan of honey? Try maple syrup, agave nectar, or your favorite sweetener. Start with small amounts and adjust to taste – different sweeteners vary in sweetness levels.
- Fresh berries: Fresh berries can be swapped for any fruit you like! Try chopped strawberries, peaches, mangoes, or even frozen fruit (just thaw and pat dry first to remove excess moisture).
- Vanilla extract: Feel free to experiment with other extracts like almond, lemon, or orange. You can also skip it entirely if you’re using flavored yogurt.
Watch Out for These Mistakes While Making
The biggest challenge when making frozen yogurt cups is dealing with excess moisture, which can create unwanted ice crystals – be sure to pat your fresh berries completely dry with paper towels before adding them to the yogurt mixture.
Getting the sweetness level right is crucial, so always taste your yogurt mixture before freezing, keeping in mind that cold temperatures will dull the sweetness slightly, so you might want to add a touch more honey than you think you need.
To prevent your yogurt cups from becoming rock-hard, avoid freezing them for more than 4 hours without consuming, and if you need to store them longer, let them sit at room temperature for 5-10 minutes before eating to achieve the perfect creamy texture.
For the smoothest results, stir your mixture thoroughly before pouring into molds, and consider layering your berries instead of mixing them in to create a more appealing presentation.
What to Serve With Frozen Yogurt Cups?
These frozen yogurt cups are perfect for a light dessert or refreshing snack, and there are lots of fun ways to dress them up! I like to serve them with extra fresh berries on the side, or you can add a drizzle of warm honey right before eating. For a bit of crunch, try sprinkling some granola or chopped nuts on top just as you’re ready to dig in. If you’re serving these for dessert, they’re great alongside some butter cookies or shortbread – the combo reminds me of a deconstructed cheesecake!
Storage Instructions
Keep Frozen: These yogurt cups need to stay in the freezer to maintain their shape and texture. Once they’re completely frozen, transfer them to a freezer-safe container or zip-top bag. They’ll keep well for up to 2 months, making them perfect for a quick grab-and-go breakfast or snack.
Prevent Freezer Burn: To keep your yogurt cups tasting fresh, make sure they’re stored in an airtight container. If you’re using a zip-top bag, try to remove as much air as possible before sealing. This helps prevent those pesky ice crystals from forming on top.
Serve: When you’re ready to enjoy your frozen yogurt cups, let them sit at room temperature for about 3-5 minutes before eating. This little bit of thaw time helps them reach the perfect creamy consistency – not too hard, not too soft!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 60-120 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 250-300
- Protein: 20-25 g
- Fat: 5-8 g
- Carbohydrates: 40-50 g
Ingredients
- 1 cup plain greek yogurt
- 1 tbsp honey or chosen sweetener
- 1/2 tsp vanilla extract
- 1/3 cup raspberries, fresh
- 1/3 cup fresh blueberries
Step 1: Line Muffin Pan
Place six cupcake liners into six different sections of a muffin pan.
This will prevent the yogurt cups from sticking to the pan and make them easy to remove once frozen.
Step 2: Prepare Yogurt Mixture
- 1 cup plain Greek yogurt
- 1 tbsp honey or chosen sweetener
- 1/2 tsp vanilla extract
In a medium bowl, combine the plain Greek yogurt, honey (or your chosen sweetener), and vanilla extract.
Stir thoroughly until the mixture is smooth and the sweetener is fully incorporated.
For a subtle flavor upgrade, I like to use real vanilla extract here.
Step 3: Fill the Cupcake Liners
- yogurt mixture from Step 2
Evenly divide the yogurt mixture from Step 2 among the prepared cupcake liners in the muffin pan.
Fill each liner so that they all have an equal amount of the mixture.
Step 4: Add Fresh Fruit
- 1/3 cup raspberries, fresh
- 1/3 cup fresh blueberries
Gently press the fresh raspberries and blueberries into the tops of each yogurt-filled cup, distributing the fruit evenly.
This adds a burst of color and natural sweetness to each cup.
Step 5: Freeze the Yogurt Cups
Place the muffin pan in the freezer.
Freeze the yogurt cups until they are firm and fully set, typically about 2–3 hours.
Once frozen, they’re ready to serve.
I like to let them sit at room temperature for a few minutes before enjoying, as it makes them easier to eat.
