5-Minute Healthy Peach Frozen Yogurt

• Frozen peaches: A 16-oz. bag of frozen peaches works great and makes this a year-round recipe. If you’re in peak peach season and have fresh ones on hand, slice them up and freeze them solid overnight. You’ll need 4 cups. See below for why frozen peaches are a must for this recipe.
• Yogurt: I’m a Greek yogurt superfan and use it in everything from Greek yogurt banana bread to Greek yogurt pancakes to this homemade froyo. The beauty of this recipe is that any yogurt works. Any flavor, any fat content.
• Honey: I actually prefer my peach frozen yogurt on the tarter side, so 3 tablespoons is my sweet spot. If you like a sweeter dessert, add a little more honey.
• Fresh lemon juice: A tablespoon of lemon juice brightens the whole thing and makes the peach flavor pop. Feel free to omit it if you don’t have a lemon on hand.

See the recipe card for full information on ingredients and quantities.

Can I Use Fresh Peaches?

Frozen peaches are essential here. They’re what give you that thick, creamy frozen yogurt texture instead of something thin and smoothie-like. So whether you grab a bag from the freezer aisle or freeze fresh ones yourself, just make sure they’re frozen solid before they go into the food processor.

If I have an abundance of fresh summer peaches, I like to freeze them for exactly this reason. I slice them, spread them on a parchment-lined baking sheet and freeze until completely solid (at least 4 hours or overnight). Then I transfer them to a sealable freezer bag and stash them in the freezer for up to 6 months.

Plus, frozen peaches are great to have on hand for more than just froyo! Use them in peach turnovers, peach cobbler or even wine slushies.

Do I Need a Food Processor to Make This?

I always make this in my food processor and that’s what I recommend. The wide bowl and S-blade easily break down the frozen fruit and you can process the mixture until it’s completely smooth without needing to add any extra liquid.

That said, a high-powered blender (think Vitamix or Ninja) can absolutely work too if that’s what you have. You’ll just need to scrape down the sides a bit more and may find that you need to add a splash of milk to get everything moving. I do NOT recommend trying to make this in a standard blender.

How to Store It

Serve it straight from the food processor and it’s pure soft-serve perfection. If you want to save some for later, transfer it to an airtight container and press a piece of plastic wrap directly onto the surface before putting the lid on. That layer of plastic prevents ice crystals from forming. It keeps in the freezer for up to 1 month.

Success tip: When you’re ready to scoop, let it sit on the counter for 10 to 15 minutes first. Frozen yogurt has less fat than ice cream, so it freezes harder and needs a few minutes to soften before it’s scoopable.

Ways to Customize It

• Make it dairy-free. Swap in your favorite coconut milk or other non-dairy yogurt.
• Try different sweeteners. Maple syrup or agave nectar works in place of the honey. Same amount, same result.
• Switch up the fruit. This same 5-minute method works with any frozen fruit you have stashed in your freezer (bananas, pineapple, raspberries, mango). My favorite flavors beyond peach are strawberry frozen yogurt and blueberry frozen yogurt. You can even mix and match fruits to come up with your own combos (banana + pineapple with coconut yogurt for a tropical frozen yogurt would be so dang good!).
• Swap the yogurt for cottage cheese. My cottage cheese ice cream uses the same concept and is packed with protein. Don’t knock it ’til you’ve tried it!
• Add mix-ins. Peanut butter, Nutella, chocolate chips, nuts… the mix-in possibilities are endless! Stir them in after processing so they stay chunky.