If you love ice cream cake but want something lighter, fresher, and just a little healthier, this Frozen Yogurt Ice Cream Cake is about to be your new go-to dessert. It’s cold, creamy, slightly tangy, and packed with flavor. Plus, you can make it without fancy equipment. If you can stir, you can make this cake.
This recipe uses Greek yogurt ice cream for extra creaminess, a hint of chocolate for indulgence, and a crunchy base that makes each slice feel like a treat from a fancy dessert shop. Whether you’re hosting a summer BBQ, celebrating a birthday, or just need a “because it’s Tuesday” dessert, this cake fits the bill.
Why You’ll Love This Frozen Yogurt Cake Recipe
- Creamy texture without heavy cream overload
- Fresh tang from yogurt that balances sweetness
- Easy to customize with flavors and mix-ins
- Stores well in the freezer for a make-ahead dessert
- Feels indulgent but made with wholesome ingredients
Ingredients You’ll Need
For the crust:
- 1 ½ cups crushed graham crackers (or digestive biscuits)
- ¼ cup cocoa powder (for a chocolatey base)
- ½ cup melted butter
- 2 tbsp honey or maple syrup
For the filling:
- 3 cups Greek yogurt (full-fat for creaminess)
- 1 cup heavy cream (optional, for softer texture)
- ¾ cup sugar or honey (adjust to taste)
- 1 tsp vanilla extract
- ½ cup chocolate chips (or chunks)
- 1 cup fresh berries (blueberries, raspberries, or sliced strawberries)
How to Make Frozen Yogurt Ice Cream Cake
Step 1 – Make the crust
Mix the crushed graham crackers, cocoa powder, melted butter, and honey in a bowl. Stir until everything looks like damp sand. Press the mixture firmly into the bottom of a springform pan. Pop it in the freezer while you work on the filling.
Step 2 – Prepare the yogurt ice cream base
In a large mixing bowl, whisk together Greek yogurt, sugar, and vanilla until smooth. If you’re using cream, whip it in a separate bowl until soft peaks form, then fold it into the yogurt mixture.
Step 3 – Add the fun stuff
Fold in chocolate chips and fresh berries. You can swap in nuts, cookie chunks, or even a swirl of peanut butter.
Step 4 – Assemble
Pour the yogurt mixture over the chilled crust. Smooth the top with a spatula.
Step 5 – Freeze
Cover the pan with foil and freeze for at least 6 hours, or overnight for best results.
Step 6 – Slice and serve
Let the cake sit at room temperature for about 10 minutes before slicing. It makes cutting so much easier.
Flavor Variations
- Tropical twist – Use mango purée instead of berries for a bright, sunny flavor.
- Berry blast – Double the berries and add a swirl of berry jam.
- Chocolate overload – Mix cocoa powder into the yogurt base and top with a drizzle of chocolate sauce before freezing.
- Nutty crunch – Add chopped almonds, pistachios, or pecans for texture.
Storing Your Frozen Yogurt Cake
Wrap leftovers tightly in plastic wrap, then foil, and store in the freezer for up to 2 weeks. Let slices thaw slightly before eating for the perfect creamy bite.
Tips for Trying This Recipe
- Use full-fat yogurt for the creamiest texture. Low-fat versions can turn icy.
- Add mix-ins right before freezing so they stay evenly distributed.
- If you don’t have a springform pan, use a loaf pan lined with parchment paper.
- Taste the yogurt base before freezing — sweetness dulls a little when cold, so make it slightly sweeter than you think you’ll need.
- Slice with a warm knife (dip it in hot water and dry) for clean cuts.
Final Thoughts
This frozen Greek yogurt ice cream cake is one of those desserts that looks like you spent hours making it, but really, it’s just a mix-and-freeze job. It’s cold, creamy, and endlessly adaptable to whatever flavors you love. The tang from the yogurt balances the sweetness, so every bite feels refreshing rather than heavy. Whether you’re in the mood for a simple yogurt dessert or a show-stopping centerpiece, this cake checks all the boxes.
Frozen Yogurt Ice Cream Cake
Ingredients
Method
- In a medium bowl, mix crushed graham crackers, cocoa powder, melted butter, and honey. Stir until it looks like damp sand. Press firmly into the bottom of a springform pan. Freeze while you make the filling.
- In a large bowl, whisk Greek yogurt, sugar, and vanilla until smooth. If using cream, whip it separately until soft peaks form, then fold it into the yogurt.
- Gently fold in chocolate chips and berries. Don’t overmix — you want them to stay whole.
- Pour the yogurt mixture over the crust. Smooth the top with a spatula.
- Cover with foil and freeze for at least 6 hours, or overnight.
- Let sit at room temperature for about 10 minutes before slicing. Use a warm knife for clean cuts.
Notes
- Full-fat Greek yogurt makes the cake creamy and rich. Low-fat versions can turn icy.
- You can swap berries for mango, cherries, or chopped peaches.
- Sweetness dulls when frozen, so make the base slightly sweeter than you think you need.
FAQs
1. Can I make this without dairy?
Yes! Use a dairy-free yogurt and coconut cream in place of heavy cream.
2. How long does it need to freeze?
At least 6 hours, but overnight gives the best texture.
3. Can I make this without a crust?
Definitely. Just pour the filling into the pan and freeze — it’ll be more like a frozen mousse.
4. Can I use flavored yogurt?
Yes, but reduce the added sugar since flavored yogurts are already sweet.
5. How do I stop the cake from being icy?
Full-fat yogurt and cream help. Avoid too much fruit purée, which adds water and can make it icy.
