Frozen Yogurt Ice Cream Cake

This frozen yogurt ice cream cake is creamy, tangy, and sweet with a chocolate graham cracker crust, fresh berries, and chocolate chips. It’s easy to make, no baking needed, and perfect for a light summer dessert.

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Prep Time 20

Freezing time 6

Total Time 6 20

Servings: 8 slices

Course: Dessert

Cuisine: American with Greek influence

Calories: 280

Ingredients Method Notes

Ingredients

For the crust:

1 ½ cups crushed graham crackers or digestive biscuits
¼ cup cocoa powder
½ cup melted butter
2 tbsp honey or maple syrup

For the filling:

3 cups full-fat Greek yogurt
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

Method

Step 1 – Make the crust

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.

Step 2 – 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.

Step 3 – Add the extras

Gently fold in chocolate chips and berries. Don’t overmix — you want them to stay whole.

Step 4 – Assemble the cake

Pour the yogurt mixture over the crust. Smooth the top with a spatula.

Step 5 – Freeze

Cover with foil and freeze for at least 6 hours, or overnight.

Step 6 – Serve

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.