This Almond Butter Greek Frozen Yogurt is a creamy, protein-packed treat made with just a handful of healthy ingredients. Naturally sweetened with maple syrup and swirled with nutty almond butter, it delivers rich flavor with a tangy twist from Greek yogurt. Perfect for a healthier dessert or midday snack!
Yields: ~1 quart
Prep Time: 10 minutes
Freeze Time: 4–6 hours (or churn immediately in an ice cream maker)
Ingredients
- 2 cups plain full-fat Greek yogurt
- ¾ cup unsweetened almond butter (or sweetened if you want a sweeter base)
- ½ cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- Optional: 2–3 tablespoons almond milk (to adjust consistency if blending)
- Optional add-ins:
- ¼ cup mini chocolate chips
- ¼ cup chopped roasted almonds
- A swirl of extra almond butter
Instructions
Blend the base:
In a blender or food processor, combine Greek yogurt, almond butter, maple syrup, vanilla, and salt. Blend until smooth and creamy. Add almond milk 1 tablespoon at a time if it’s too thick.
Churn (or freeze):
If using an ice cream maker: Pour the mixture into the machine and churn according to manufacturer instructions (about 20–25 minutes). Add optional mix-ins during the last 5 minutes.
If not using an ice cream maker: Pour mixture into a freezer-safe container. Stir in any mix-ins by hand. Cover and freeze for 4–6 hours, stirring every hour to help maintain creaminess.
Serve:
Let the frozen yogurt sit at room temperature for 5–10 minutes before scooping. Top with granola, fresh berries, or a drizzle of almond butter if desired.
Tips
- Use full-fat yogurt for best texture.
- You can substitute peanut butter or cashew butter for a different flavor.
- For a vegan version, use a plant-based yogurt like coconut or almond yogurt.
Almond Butter Greek Frozen Yogurt
This Almond Butter Greek Frozen Yogurt is a creamy, protein-packed treat made with just a handful of healthy ingredients. Naturally sweetened with maple syrup and swirled with nutty almond butter, it delivers rich flavor with a tangy twist from Greek yogurt. Perfect for a healthier dessert or midday snack!
6
servings10
minutes4
hours300
kcal4
hours10
minutesIngredients
2 cups 2 plain full-fat Greek yogurt
3/4 cup 3/4 unsweetened almond butter
1/2 cup 1/2 pure maple syrup (or honey)
1 teaspoon 1 vanilla extract
1/4 teaspoon 1/4 fine sea salt
2 tablespoons 2 tablespoons almond milk
Directions
- In a blender or food processor, combine Greek yogurt, almond butter, maple syrup, vanilla, and salt.
- Blend until smooth and creamy.
- Add almond milk 1 tablespoon at a time if it’s too thick.
- If using an ice cream maker: Pour the mixture into the machine and churn according to manufacturer instructions (about 20–25 minutes). Add optional mix-ins during the last 5 minutes.
- If not using an ice cream maker: Pour mixture into a freezer-safe container. Stir in any mix-ins by hand. Cover and freeze for 4–6 hours, stirring every hour to help maintain creaminess.
- Let the frozen yogurt sit at room temperature for 5–10 minutes before scooping.
- Top with granola, fresh berries, or a drizzle of almond butter if desired.
Notes
- Use full-fat yogurt for best texture.
You can substitute peanut butter or cashew butter for a different flavor.
For a vegan version, use a plant-based yogurt like coconut or almond yogurt.
