Go Back

Healthy Peanut Butter Frozen Yogurt

Healthy peanut butter frozen yogurt that turns thick and tangy with a deeply roasted peanut butter richness. Creamy, protein-packed, and made by whisking, then freezing (with an optional churn) for an easy froyo texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Greek yogurt base
  • 2 cup plain Greek yogurt Use full-fat or 2% for a thicker, creamier frozen texture.
  • 0.5 cup creamy peanut butter Stir well before measuring so it’s smooth and spreadable.
  • 3 tbsp honey or maple syrup Add more to taste after mixing.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • banana slices and honey for topping For serving only: banana slices and a drizzle of honey (or maple syrup) plus any extra crushed banana if desired.

Equipment

  • 1 freezer-safe container
  • 1 ice cream maker

Method
 

Mix the frozen yogurt
  1. Whisk plain Greek yogurt, creamy peanut butter, honey or maple syrup, vanilla extract, and salt together until completely smooth and no streaks remain, about 2–3 minutes. The mixture should look pale tan and thick, with a glossy peanut-butter finish.
Freeze (best thick texture)
  1. Pour the mixture into a freezer-safe container, spread into an even layer, and freeze for 4 hours. Stir every hour for the first 2 hours to prevent large ice crystals from forming.
Optional churn
  1. If using an ice cream maker, churn the mixture until it reaches a soft, creamy froyo consistency. Transfer to a freezer-safe container and freeze briefly if needed for firmer scoops.
Serve
  1. Let the frozen yogurt sit at room temperature for 5 minutes before scooping so it softens slightly. You should see a smoother surface and easier spoon glide.
  2. Top with banana slices and a drizzle of honey, then serve immediately for the best contrast of creamy and fruity bites. Add extra honey if you want a sweeter finish.

Notes

For a thicker result, use chilled Greek yogurt and stir the peanut butter until fully smooth before mixing. Store covered in the freezer for up to 2 months; thaw in the fridge for 10–20 minutes before serving if it hardens. Freezing works best—avoid refreezing after it’s been scooped. For a lower-sugar option, swap honey/maple syrup with a sugar-free syrup designed for baking or freezing (check that it blends smoothly).