Frozen Fruit Yogurt

Three ingredients and a blender are all you need for homemade frozen yogurt that rivals anything from a shop. Fruit, yogurt, and honey get pureed smooth, partially frozen, then blended again for a creamy texture without any special equipment.

That second blend after the initial 30-minute freeze is the trick. Breaking up the ice crystals while the mixture is still slushy creates a smoother final product. Skip this step and you’ll end up with a solid, icy block instead of something creamy and scoopable.

Pour the whipped mixture into popsicle molds or paper cups with sticks inserted after 10 minutes of freezing (when it’s firm enough to hold a stick upright). The result is a frozen treat that’s lighter than ice cream but more substantial than a fruit bar.

Kitchen Tips

• Ripe fruit blends smoother and tastes sweeter, so you can use less honey. Frozen fruit works just as well as fresh and gives you a head start on the freezing process.
• Full-fat yogurt makes the creamiest result. Low-fat works but produces more ice crystals.
• Add the honey after the fruit is blended. Honey blends unevenly into chunky fruit and you end up with sweet spots and bland spots.

Variations

• Berry blast: Use a mix of strawberries, blueberries, and raspberries for a vibrant purple frozen yogurt.
• Tropical twist: Blend mango and pineapple with coconut yogurt for a dairy-free island-inspired version.