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Skip the yogurt shop and make your own Fresh Peach Frozen Yogurt at home. It’s super creamy and totally delicious!
I have a thing for frozen yogurt that goes waaaaay back. All of you Pinkberry, Yogurtland people out there may not realize that frozen yogurt was ALL THAT and a bag of chips (minus the chips) back in the 80’s. It was the decade of the low-fat diet and this creamy, dreamy, ice cream-like creation with zero or little fat was a nothing short of a revelation. People lined up for the stuff for years and then poof, the fad just sort of faded away and nearly all of the yogurt shops near us closed. We were left sad and yogurtless.
That is until the recent resurgence of this delicious treat and all of the new, fabulous, self-service yogurt shops that have opened up. Hallelujah!
With the help of a food processor and an ice cream maker, making your own frozen yogurt at home is easy as can be. It’s fun too!
On my last trip to Costco, I couldn’t resist bringing home this carton of big, gorgeous peaches. The perfect excuse to whip up a batch of Fresh Peach Frozen Yogurt.
The naturally thick, creamy consistency of Greek yogurt makes it a good choice. I went with the 2% variety.
Peel, pit, and chop 3 large peaches into chunks and place them in a the bowl of a food processor. You’ll need a large capacity machine for this recipe like my Cuisinart 9-Cup Food Processor. Add 3/4 cup sugar and process until smooth.
Add 3 cups yogurt and 1 teaspoon vanilla extract and process again until well combined.
Transfer the mixture to your ice cream maker and follow the manufacturer’s directions for the freezing process. I let the yogurt process for about 20 minutes in my Cuisinart 2-Quart Ice Cream Maker.
I like to add some chopped peach towards the end of the processing time to add some texture and more great peach flavor to the yogurt.
The Cuisinart has a nice opening on top so you can drop add-ins right in as the yogurt is processing.
About 5 minutes later we have frozen yogurt!
The yogurt will be soft-serve consistency if served right away. I think it’s perfect this way or after it’s in the freezer for an hour or two and is slightly more frozen. If you leave it in the freezer overnight, it will be frozen solid and you’ll need to let it sit out for 15 minutes or so to allow it to soften a bit before serving.
It’s best to store frozen yogurt in a shallow, freezer-safe container that has an airtight lid. Tupperware or similar plastic containers work well. To help prevent ice crystals and freezer burn, press a piece of wax paper over the surface of the yogurt before putting the lid on. Homemade frozen yogurt is best if consumed within a week.
Not typically a problem.
Fresh Peach Frozen Yogurt
- 4 large peaches peeled and pitted
- 3/4 cup sugar
- 3 cups 2% plain Greek yogurt
- 1 teaspoon pure vanilla extract
- Cut three of the peeled, pitted peaches into large chunks and place them in the bowl of a food processor with 3/4 cup sugar. Pulse until completely smooth. Add Greek yogurt and vanilla. Pulse again until well combined. Transfer the yogurt mixture to an ice cream maker and freeze according to manufacturer's directions.
- Meanwhile, dice the remaining peach and add to yogurt as it's processing, about 5 minutes before the end of the recommended freezing time. Serve immediately or transfer to an airtight freezer-safe container and freeze.
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