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Healthy Peanut Butter Frozen Yogurt

Peanut butter frozen yogurt that stays thick and tangy, made by whisking Greek yogurt with roasted-style peanut butter richness and freezing until creamy. This easy froyo recipe delivers protein-packed texture with optional churning for extra smooth scoops.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup plain Greek yogurt Use plain, full-fat or low-fat as desired for tangy flavor and creamy texture.
  • 0.5 cup creamy peanut butter Stir until smooth before mixing if it has separated.
  • 3 tbsp honey or maple syrup Choose one; warm slightly if thick for easier blending.
  • 1 tsp vanilla extract Adds rounded sweetness.
  • 0.25 tsp salt Balances sweetness and boosts peanut butter flavor.
Toppings
  • 1 Banana slices Optional but recommended for fresh contrast.
  • 1 honey Optional drizzle to finish.

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 (no-churn method)
  1. Pour the mixture into a freezer-safe container, cover, and freeze for 4 hours.
  2. Stir the container every hour for the first 2 hours to prevent large ice crystals from forming.
  3. Let the container sit at room temperature for 5 minutes before scooping so it softens for thick, spoonable texture.
  4. Top with banana slices and a drizzle of honey right before serving.
Churn (optional smoother method)
  1. Churn in an ice cream maker according to the manufacturer’s instructions for a smoother result.
  2. Transfer to a freezer-safe container and freeze until firm, then let sit at room temperature for 5 minutes before scooping.
  3. Top with banana slices and a drizzle of honey right before serving.

Notes

For the creamiest texture, stir every hour during the first 2 hours of freezing; skipping this step can lead to larger ice crystals. Store covered in the freezer up to 2 weeks, and thaw at room temperature for 5 minutes before serving; freezing is not recommended after it’s been fully scooped. For a higher-protein option, use higher-protein Greek yogurt (or a thicker strained Greek yogurt) while keeping peanut butter and honey the same.