Lemon Raspberry Frozen Yogurt

This lemon raspberry frozen yogurt is creamy, tangy, and bursting with fresh berry flavor. Made with Greek yogurt, honey, lemon juice, and raspberries, it’s a refreshing and healthy summer dessert you can make at home in just a few steps.

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Prep Time 10

Freezing time 4

Total Time 4 10

Servings: 4

Course: Dessert

Cuisine: American, Summer Treats

Calories: 180

Ingredients Method Notes

Ingredients

2 cups plain Greek yogurt full-fat for creaminess
1 cup raspberries fresh or frozen, unthawed if frozen
⅓ cup honey or maple syrup adjust to taste
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon vanilla extract optional
Pinch of salt

Optional toppings: fresh raspberries, lemon zest curls, crushed graham crackers

Method

Blend the Base

Add Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, vanilla extract, and salt to a blender or food processor. Blend until smooth and creamy. Taste and adjust sweetness.

Add the Raspberries

Add raspberries to the blender. Pulse a few times for chunky streaks of berry, or blend fully for a smooth pink color.

Freeze the Mixture

With ice cream maker: Pour the mixture in and churn according to the machine’s instructions until it reaches a soft-serve texture. Transfer to a container and freeze 2–3 hours.
Without ice cream maker: Pour into a freezer-safe container, cover, and freeze for 3–4 hours. Stir every 45 minutes in the first 2–3 hours to reduce ice crystals.

Serve and Enjoy

Scoop into bowls or cones. Add optional toppings if desired.

Notes

Full-fat Greek yogurt makes a smoother, creamier texture.
Raspberries can be swapped for strawberries or blueberries.
If you like softer frozen yogurt, let it sit at room temperature for 5–10 minutes before scooping.
Always taste your mixture before freezing — cold dulls sweetness, so make it slightly sweeter than you’d normally like.