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No Sugar Frozen Yogurt - Creamy, Tangy, and Naturally Sweet

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Plain full-fat Greek yogurt (4 cups) – full-fat makes it creamy
  • Ripe bananas (2 medium) – natural sweetness and silkiness
  • Frozen berries (2 cups; strawberries, blueberries, or mixed)
  • Vanilla extract (1–2 teaspoons)
  • Lemon juice (1–2 tablespoons) – brightens flavor
  • Pinch of fine sea salt
  • Optional: powdered erythritol or stevia (to taste, if you want sweeter without sugar)

Method
 

  1. Chill your base: Place the yogurt in the fridge until very cold. Cold ingredients freeze faster and create a better texture.
  2. Prep the fruit: Peel and slice the bananas. If your berries are large, roughly chop them. Keep fruit frozen if you want a thicker, quicker churn.
  3. Blend smooth: In a blender, combine Greek yogurt, bananas, berries, vanilla, lemon juice, and a pinch of salt. Blend until creamy with no chunks. Taste and adjust lemon or vanilla. If using a no-calorie sweetener, add a small amount now and blend again.
  4. Chill the mixture: Pour into a bowl and refrigerate 1–2 hours. This step helps prevent iciness and speeds up churning.
  5. Churn (ice cream maker): Add the cold mixture to your machine and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve-like.
  6. Freeze to scoopable: Transfer to a lidded, shallow container. Press a piece of parchment directly onto the surface to limit ice crystals. Freeze 2–4 hours, until scoopable.
  7. No-machine method: Pour the mixture into a shallow, freezer-safe dish. Freeze for 45 minutes, then whisk vigorously or beat with a hand mixer to break up ice crystals. Repeat every 30 minutes for 2–3 hours, then freeze until firm.
  8. Serve: Let the frozen yogurt sit at room temperature 5–10 minutes before scooping for the best texture.