A couple of months ago, we brought a meal over to some friends who recently welcomed the most adorable new addition to their family.  As a thank you, the new dad offered me a bag full of frozen wild black raspberries he had picked last summer.  He sure didn’t have to twist my arm!  I almost felt bad taking them…almost.  They’ve been sitting in my freezer for the past couple of months as I pondered how best to use them.  The only bad thing about frozen berries is they are, you know, less than attractive after thawing.  Suddenly the obvious hit me – a frozen dessert!  My knee jerk reaction was of course sorbet, but then it occurred to me that maybe I should test out my homemade greek yogurt as frozen yogurt.

I was a bit concerned because the last time I made frozen yogurt was a complete and utter disaster.  It was just after I had first gotten my ice cream maker and I made several rookie mistakes in one simple recipe.  However, I’ve learned a thing or two about the ins and outs of frozen desserts and I knew what I needed to do to make this work.  Lower fat milk and higher water content are culprits for less than ideal texture, so I used whole milk greek yogurt that had been very well strained to prevent it being rock hard or icy.  I also mixed in a couple tablespoons of vanilla extract because alcohol also helps to prevent a super hard freeze.  After freezing it does need to sit at room temperature maybe 15-20 minutes before scooping, but I’m happy to report that the texture was just right and the taste was lovely – a good balance of sweet from the fruit and tang from the yogurt.  If you don’t have frozen wild black raspberries available to you (because really, how many of us do?) fresh or frozen raspberries will work just as well.


2 cups whole milk Greek yogurt
¾ cups sugar
2 cups fresh or frozen raspberries
1 tsp. freshly squeezed lemon juice
1-2 tbsp. vanilla extract


  • 01

    Combine the yogurt, sugar, berries, and lemon juice in a blender or food processor.  Blend until smooth.  Press the mixture through a fine mesh sieve to remove the seeds.  Stir in the vanilla.

  • 02

    Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.


  • That sounds so good! I’m on a major berry kick lately and raspberries are high on my list. Yum!

  • I am finally just starting to use my ice cream maker *hangs head in shame*, so always looking for new ideas. This is just absolutely gorgeous. Love that rich, purple color!

  • This looks just fabulous. I’m always in need of a fun new fro yo recipe.

  • Phyre

    Hey Annie,

    Two weeks ago I accidentally stumbled across your blog in my search for smoothie combinations and I’ve been coming back here almost daily ever since.

    I don’t think I can express how happy I am to have found your little corner of the internet. I’ve always enjoyed cooking and been interested in “kicking it up a notch” (you know, do something bold and different for a change) but somehow I’ve never had the guts. I kept telling myself that it was because I’m still a student with little time, poor housing and poor equipment. That I’d start “when I get older”, when I’d surely have more time and equipment. But after taking a stroll to your blog I’ve had to admit to myself that, quite frankly, I’ve just been holding back because I’m afraid to fail.

    Your tale, your words, your recipes, they’ve been an eye-opener and an inspiration to me. I’ve always been so intimidated by the recipes in my cookbooks, thinking that you’d surely need to have some sort of degree to be able to do that and the rest of us should just stick to frying eggs and boiling potatoes. But I can see now how wrong I’ve been. Everybody has got to start somewhere and if you don’t then you’ll never improve either. This little fact of life is something I was already familiar with but somehow I never thought it applied to cooking as well. I guess growing up in a family who viewed cooking as a means to an end, rather than something that can be an enjoyable hobby might have planted the seeds for that twisted logic.

    However, reading through your blog and your “About Me” page has given me that boost I needed to get my feet wet. Everybody starts somewhere and I’m starting here. And I can only hope that, someday, I’ll have enough confidence in the kitchen to be as bold with cooking as you are. In the meantime however I’ll let your recipes guide me, which is perfectly fine with me, as the ones I’ve made in the past week were all delicious! I know what I’ll be asking for my birthday this year…

    So I wanted to thank you from the bottom of my heart Annie, for putting your cooking and your words of inspiration out there. I hope you’ll keep sharing your delicious meals with us for a long time to come! My only regret is that I live in Europe and Mexican ingredients can be hard to find. Especially with all the Cinqo de Mayo recipes you’ve been posting this week I am sorely craving some Mexican food!

  • jen

    i have 10 lbs of frozen wild black raspberries hanging out in my freezer! black raspberries are my most favorite food, can’t wait to try this!

  • 1ManBandAccts

    Aren’t these blackberries?

  • Looks delicious!

  • annieseats


  • Cpower79

    Beautiful! What a fantastic color.

  • Mmm… this looks amazing! I love the deep color, it looks absolutely delicious! And perfect way to use those frozen berries :) Yum!

  • sweetsugarbelle

    The picture is all it takes!!!

  • Essenaufdentisch

    Your’s is my favourite blog and on top of my blogroll fot years now. Delicious recipes, beautiful pictures – and you are a mom and resident too.
    About frozen yoghurt ice cream: have you heard of Jeni’s splendid ice creams? These recipes work out beautifully with low fat yoghurt. I just made baked rhubarb frozen yoghurt….hmm.

  • annieseats

    I have heard of those actually. I looked through her book but most of the recipes seemed not really my style so I didn’t purchase it. Thanks for letting me know though!

  • so simple, yet absolutely GORGEOUS! Perfect for spring, too. I wish I had raspberries growing where I live, too!

  • Caitlinmack

    I spent a few minutes looking through your ice cream recipes last night (I’ll be making some tonight!) and thought: Man, I wish she had a frozen yogurt recipe! I was just a day too early – thank you!

  • I am so ready to break out the ice-cream maker. This looks like the perfect way to start my weekend. Thanks, as always, for sharing your amazing adventures in the kitchen!

  • Sara_Simply Whole Kitchen

    YUM! Perfect recipe for the start of summer! Can’t wait to make this this weekend!

  • chocolatetwig

    That looks amazingly refreshing! I LOVE, LOVE, LOVE the cute little spoon in the photo – where is it from? :)

  • I just consumed the new Ben & Jerry’s Greek froyo in raspberry. But this looks even better! Great combo.

  • annieseats

    I don’t even remember. Sorry! I bought it so long ago.

  • Oh my goodness, this looks heavenly! So fresh and colorful for summer. Beautiful photo!

  • Riki-Tiki-Tembo

    As soon as I saw this I could taste the tang of it and my mouth watered. It looks beautiful – love the colour too:)

  • Rachel

    Annie, where were you able to find whole milk Greek yogurt? All I could find was nonfat. I ended up using the nonfat and it froze fine, I think mine could have used a little more sugar though. I used regular raspberries and it is very tart. I think this is a great formula though and very easy! I look forward to making different flavors too!

  • Elizabeth Smillie

    oh, yummy! do you think it would work using frozen blueberries instead?

  • JensFavoriteCookies

    I’m never at a loss for what to do with berries. This looks like a perfect summer treat!!

  • Jeni

    Um, YUM! I have been thinking about buying an ice cream maker but know nothing about them. Any recommendations? I have a Kitchen Aid but the attachment seems on the pricier side…or maybe it’s worth it?

    I love your blog, btw. Thanks for your wonderful work!

  • annieseats

    I have the KA and love it!

  • annieseats

    I wouldn’t think so since blueberries are very different cooked versus simply pureed (and I think, much better cooked in desserts). You can experiment of course.

  • annieseats

    I made my own yogurt (I think I linked to it in the post). Hope that helps!

  • Renhair68

    do you think you could double the recipe without any problem? I know that can be an issue when baking, just not sure about ice cream…

  • Debby

    Annie, where did you find that spoon??? Too cute.

  • Bridgette Baugher

    Do you know where that little green bowl is from? so cute!

  • annieseats

    The bowl is from Anthropologie.

  • annieseats

    Usually the issue with doubling ice cream is that your ice cream maker needs to have the capacity to hold a double batch, which they often don’t. You’ll have to see what works with yours. Enjoy!

  • annieseats

    Unfortunately it was so long ago I don’t even remember. Possibly Crate & Barrel, but I’m not positive.

  • Rachel

    Thank you!

  • annieseats

    One more thing – if you are able to find regular whole milk yogurt, you can always just strain that in a fine mesh sieve lined with a paper towel and that’s essentially the exact same thing.

  • I just starting reading (literally an hour ago), David Lebovitz’s book The Sweet Life in Paris. Seeing as how frozen yogurt is my favorite treat, I’m excited to try and make my own!

  • Abi Hunter

    Hi, i made it this weekend, but with normal raspberries as you cant get black raspberries easily here in the UK, but it was still delicious – thanks for the recipe!

  • Suze

    I am sooooo excited! I saw this recipe not long after it came out and had to pass it up ‘cuz I don’t have an ice cream maker.
    No more! I will have one next week and am making this right away!

  • Sally Stamm

    A great recipe. Thanks. I use 2% greek yogurt and it is great, but leftovers do freeze rock solid.

  • Amber

    Amazing. Seriously so good!!! I like that we can make this quickly unlike the ice-cream that we have to wait until it’s chilled (worth the wait though, lol). Thanks for the recipe!!! :)