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Healthy Peanut Butter Frozen Yogurt

Healthy peanut butter frozen yogurt made with tangy Greek yogurt and creamy peanut butter, then frozen until thick and scoopable. This easy froyo recipe freezes cleanly with hourly stirring for a smooth, protein-packed texture.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Base and flavor
  • 2 cup plain Greek yogurt
  • 0.5 cup creamy peanut butter
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Toppings
  • 1 banana slices and honey for topping Use banana slices and additional honey to finish each bowl.

Equipment

  • 1 sheet pan

Method
 

Make the peanut butter frozen yogurt base
  1. Whisk the plain Greek yogurt, creamy peanut butter, honey or maple syrup, vanilla extract, and salt until completely smooth, with no streaks visible. Stop and scrape the bowl once if needed to fully combine.
  2. Taste the mixture and adjust sweetness by adding a little more honey or maple syrup if you want it sweeter. Keep the texture smooth before freezing.
Freeze (or churn)
  1. Pour the mixture into a freezer-safe container, cover, and freeze for 4 hours. Stir every hour for the first 2 hours to prevent large ice crystals.
  2. Alternatively, churn the mixture in an ice cream maker for a smoother result, then transfer to a freezer-safe container. Freeze briefly if needed for scoopable texture.
Serve
  1. Let the frozen yogurt sit at room temperature for 5 minutes before scooping so it softens slightly for easier portioning. Scoop into bowls right away.
  2. Top with banana slices and a drizzle of honey, arranging the bananas beside the scoop if desired. Serve immediately for the best creamy texture.

Notes

Pro tip: for the creamiest texture, use room-temperature yogurt and peanut butter so they blend smoothly before freezing. Store in a covered freezer-safe container for up to 2 months; thaw at room temperature 5–10 minutes before scooping. Freezing works well, and you can refreeze if needed. For a lower-sugar swap, use sugar-free maple syrup or a low-sugar sweetener in place of honey/maple syrup.