Three-Ingredient Raspberry Frozen Yogurt
To make three-ingredient raspberry frozen yogurt, blend 3 cups of raspberries with 1 cup of thick Greek yogurt and about ⅓ cup of honey until smooth, then strain out the seeds if you like. Freeze the mixture in a loaf pan, stirring every 30 minutes for the first 2 hours so it stays smooth, or churn it in an ice cream maker. It's tangy, bright, and lighter than ice cream. Best eaten within a few days while it's still soft.
Raspberries are gorgeous and fleeting — a couple of good weeks, and the canes give more than you can eat fresh. This frozen yogurt is the three-ingredient answer: blend, freeze, done. It’s tangy and intensely raspberry, lighter than ice cream, and there’s no cooking and no custard.
Just three things
- Raspberries — the star; fresh or thawed frozen both work.
- Full-fat Greek yogurt — thick and tangy; the fat is what keeps it from freezing to a brick.
- Honey — sweetens and, just as importantly, keeps the texture soft (sugar lowers the freezing point).
Blend, taste, and adjust the honey — it should taste slightly too sweet before freezing, because cold mutes sweetness.
Keeping it scoopable
Low-fat frozen yogurt’s enemy is ice. Two habits beat it:
- Stir as it freezes — every 30 minutes for the first 2 hours if you’re doing it by hand. This breaks up crystals the way churning would.
- Don’t over-freeze past soft — froyo is best the day you make it and for a couple of days after. Let it sit out 10 minutes before scooping if it firms up.
An ice cream maker makes it effortless and extra-smooth, but the stir-in-the-freezer method works with nothing but a loaf pan.
Make it yours
- Berry mix: swap in blueberries, blackberries, or strawberries, or a garden mix.
- Vanilla or lemon: add a splash of vanilla or extra lemon zest.
- Swirl: ripple a little raspberry compote or melted dark chocolate through before freezing.
- Popsicles: pour the unfrozen mix into moulds for the easiest summer treat of all.
Bright pink, barely sweet, and genuinely refreshing — this is the one to make when the canes are heavy and the afternoon is hot.
Frequently asked questions
Why does homemade frozen yogurt freeze rock-hard?
Yogurt has less fat and sugar than ice cream, and both are what keep a frozen dessert soft. To fight it: use full-fat Greek yogurt, don't skimp on the honey (sugar lowers the freezing point), and stir every 30 minutes as it freezes to break up crystals. A tablespoon of vodka or a squeeze more honey keeps it softer still. Let it sit out 10 minutes before scooping.
Can I use frozen raspberries?
Yes, and it's often cheaper. Thaw them first so they blend smoothly, and include their juices. Frozen berries are picked ripe, so the flavour is excellent for this.
Should I strain the seeds?
Your call. Straining gives a silky, sorbet-smooth texture; leaving them in keeps more fibre and a rustic feel. If you strain, press the purée through a fine sieve before adding the yogurt.