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Healthy Peanut Butter Frozen Yogurt

Healthy peanut butter frozen yogurt made with tangy Greek yogurt and creamy roasted peanut butter, then frozen into a thick, spoonable treat. This easy froyo recipe is protein-packed, with smooth texture from periodic stirring and a simple honey-banana topping.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Greek yogurt base
  • 2 cup plain Greek yogurt
  • 0.5 cup creamy peanut butter
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 banana slices and honey for topping Use bananas and extra honey for serving; amount to taste.

Equipment

  • 1 freezer-safe container
  • 1 ice cream maker

Method
 

Blend until smooth
  1. Whisk plain Greek yogurt, creamy peanut butter, honey or maple syrup, vanilla extract, and salt together until completely smooth and no peanut butter streaks remain.
  2. Taste the mixture and adjust sweetness by adding a little more honey or maple syrup if needed.
Freeze for a thick texture
  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. After 4 hours, let the frozen yogurt sit at room temperature for 5 minutes before scooping so it softens slightly for easier serving.
  3. Top with banana slices and a drizzle of honey right before eating.
Optional: churn for extra smoothness
  1. If using an ice cream maker, churn the mixture until thickened for a smoother result, then transfer to a container and proceed with scooping after a 5-minute room-temperature rest.

Notes

Pro tip: for the creamiest texture, make sure the peanut butter is well mixed into the yogurt before freezing, then follow the first-2-hours stirring schedule. Refrigerate any extra toppings separately and keep leftovers covered in the freezer for up to 1 week (no freezing additional unchurned base beyond what’s already frozen). For a protein-focused swap, use nonfat or higher-protein Greek yogurt to boost protein without changing the method.