Creamy Triple-Berry Frozen Yogurt Recipe – Refreshing Summer Dessert

This Triple Berry Frozen Yogurt is fat-free, uses just four ingredients, and comes in at just over 100 calories per serving. It churns to a soft-serve texture in 10–15 minutes with an ice cream maker for a fresh, creamy, fruity dessert. Below you’ll find tips for making, freezing, and scooping homemade frozen yogurt.

Frozen Yogurt vs. Ice Cream

If you want a lighter, creamy frozen treat without heavy cream, frozen yogurt (fro-yo) is a great option. I experimented with versions that feel like soft-serve but don’t freeze as solidly as traditional ice cream. That trade-off is common when you reduce fat and add water-rich ingredients, but with a few simple tweaks you can improve texture and freezeability.

This mixed berry frozen yogurt is one of my favorites from those experiments: creamy straight from the churner, low in calories, and perfect for a small family. It makes about four generous servings.

Tips and Tricks for Homemade Frozen Yogurt

Regular yogurt has a fair amount of water and little fat. When frozen, that water forms ice crystals, which make the final product icy and harder to scoop. Use these options to reduce crystallization and improve texture.

Dairy Options

• Use Greek yogurt. Greek yogurt is strained, removing much of the water and leaving a thicker, creamier base. It also gives more protein than regular yogurt.
• Consider whole milk yogurt if freezing long-term. This recipe uses fat-free Greek yogurt, which is best eaten right after churning. If you plan to freeze most of it, some fat (from whole-milk yogurt) helps keep the fro-yo scoopable.
• Substitute cream for milk if desired. A splash of heavy cream in place of milk will reduce iciness and produce a richer texture, though it increases calories.

Sweetener Options and Tips

• Add sugar. Sugar lowers the freezing point, reducing ice crystal formation and keeping the frozen yogurt creamy. Freezing dulls sweetness, so add a touch more than you might taste at room temperature—about 1/4 cup granulated sugar per cup of plain yogurt, or less if using pre-sweetened yogurt.
• Use light corn syrup or liquid sweeteners. Adding 1–2 tablespoons of light corn syrup helps prevent crystallization without adding a strong flavor. Honey, maple syrup, or agave also work but will impart their own flavor.

Berry Frozen Yogurt

With the tips above in mind, you can customize this triple berry fro-yo. The version below is fat-free and is at its best served immediately after churning for a soft-serve consistency.

Because the ingredients are used cold, there’s no need to chill the base before churning. You’ll need:

• 1 cup Fat-Free Vanilla or Plain Greek Yogurt
• 1 cup Skim Milk
• 1 cup Frozen Berry Blend (blueberries, raspberries, blackberries), thawed but still cold
• 2 Tbsp Granulated Sugar or Honey (add more to taste if using plain yogurt)

How to Make Triple Berry Frozen Yogurt

1. Freeze the bowl of your ice cream maker at least 24 hours in advance.
2. In a blender, combine the yogurt, milk, thawed berries, and sugar until smooth. (If you prefer no seeds, blend berries with the milk and strain through a fine mesh before adding to the yogurt.)
3. Start the ice cream maker, then pour in the yogurt mixture.
4. Churn for 10–15 minutes, until the mixture thickens and forms soft-serve. Serve immediately for the best texture.

To Freeze

Transfer the fro-yo to a shallow, wide freezer-safe dish (an 8×8-inch pan or 9-inch round pan works well) and smooth the top. The larger surface area helps it freeze quickly and makes scooping easier.

Additional Tips for Freezing Fro-Yo

Short freeze: Freeze the fro-yo for 20–30 minutes in a shallow dish to firm it just enough to scoop.

Longer freeze: Press a sheet of parchment directly onto the surface before freezing fully to limit ice crystal formation. When frozen solid, let it sit at room temperature for 20–30 minutes before scooping.

Pre-portioned scoops: After the initial 20–30 minute pre-freeze, scoop balls onto a parchment-lined baking sheet, cover, and finish freezing. Store the frozen scoops in a freezer-safe container with parchment between layers.

No Ice Cream Machine? Try No-Churn Options

• Strawberry Banana Frozen Yogurt
• Blueberry Frozen Yogurt
• No-Churn Cookie Dough Ice Cream
• Mint Chocolate Chip Ice Cream
• No-Churn Coconut Ice Cream
• Oreo Fudge Ice Cream
• No-Churn Chocolate Peanut Butter Cup Ice Cream
• Coconut Lime Ice Cream
• No-Churn Cake Batter Ice Cream

5 from 6 ratings

Triple Berry Frozen Yogurt

Created by Amber Brady

Prep: 15 mins

Freeze Time 20 mins

Total: 35 mins

This Triple Berry Frozen Yogurt recipe is fat-free, uses four simple ingredients, and churns to a soft-serve texture in just 10–15 minutes with an ice cream maker.

4 Servings

Ingredients

• 1 cup (227 g) fat-free Vanilla or Plain Greek Yogurt, cold
• 1 cup (237 ml) skim milk, cold
• 1 cup (140 g) frozen berry blend (blueberries, raspberries & blackberries), thawed but still cold
• 2 Tbsp granulated sugar or honey

Equipment

• 1.5 Quart Ice Cream Maker
• Silicone Spatula
• 8-inch Square Pan or similar shallow freezer-safe dish

Instructions

• Freeze the bowl of your ice cream maker at least 24 hours in advance.
• Blend the yogurt, milk, thawed berries, and sugar until combined. (To remove seeds, blend berries with milk and strain before combining.)
• Start the ice cream maker and pour in the yogurt mixture.
• Churn 10–15 minutes until thickened. Serve immediately for soft-serve.
• To freeze for later, pour into a shallow, wide container and smooth the top. Freeze 20–30 minutes to firm slightly for scooping; see notes for longer freezing.

Notes

• TO FREEZE: For longer freezing, press parchment onto the top to reduce ice crystals, then freeze completely. Thaw 20–30 minutes at room temperature before scooping.
• WHOLE FRUIT: For fruit chunks, whisk yogurt, milk, and sugar, then add whole thawed berries during churning.

Nutrition

Serving: 1 serving | Calories: 112 kcal | Carbohydrates: 21.8 g | Protein: 6.3 g | Cholesterol: 1.3 mg | Sodium: 55 mg | Fiber: 2.3 g | Sugar: 18 g

Disclaimer: Nutritional values are estimations only.

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*Originally published 3/6/12. Updated 8/8/21.