California Avocado Frozen Yogurt made with yogurt, avocados, lime juice, honey, and salt in your ice cream maker for a healthy and delicious sweet treat!
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Homemade FROZEN YOGURT!! Can you tell I’m a little bit excited about this recipe?! Frozen yogurt one of my favorite things and this avocado version is absolutely delicious.
It’s thick and creamy thanks to the yogurt and California avocados, tart with a little sweetness, and is so dang easy to make!
I used to live off frozen yogurt. Okay, that’s an exaggeration, but I used to eat a lot of it. Living in San Diego for a year after college, I lived a few blocks away from Yogurtland. I would either drive or walk to it a few times a week as a treat.
Since the calories and fat are listed on each flavor, I assumed it was a healthy snack. Turns out putting gummy bears and candy on your froyo defeats the purpose of a healthy dessert, haha.
Frozen yogurt can definitely be a healthy dessert or treat, but you have to be careful what’s in it and how you top it if you love those self serve yogurt places like I did. A lot of times there will be added sugar to the yogurt to take out the tartness.
Even though they taste good and there are so many flavors to pick from, you really don’t know what goes into making those frozen yogurts that come out of self-serve dispensers.
Lucky for us, it’s super easy to make this healthy homemade dessert at home and makes the perfect summertime treat!
How to make Frozen Yogurt
If you’re a froyo lover, you’ll be happy to know it’s super easy to make at home! All you need is yogurt, a few add-ins for flavoring, sweetener, and an ice cream maker.
An ice cream maker is not needed, but it definitely makes for an easy (and the creamiest!) frozen yogurt. The machine churns it for you until you have a thick and creamy consistency. I love the ice cream maker I have and it’s cheap and very easy to use.
Simply blend your ingredients, add it to the frozen bowl of your ice cream maker that is turned on, and after 15 or so minutes, you will have homemade frozen yogurt! I love making it at home because you can control what goes in it, control the sugar, and it’s so easy to customize to your liking.
Tips for a Creamy Homemade Froyo
Tips for the creamiest frozen yogurt:
- Greek or Icelandic yogurt – it’s already thick and creamy and has a lot of the water removed from it. No need to strain it!
- fat – you need some fat to help with the creaminess. Use full fat yogurt or add something fatty to the mixture (like I did with the avocados)
- sweetener – to help keep the yogurt from getting chalky, you want a little sweetener. I opted for honey for this recipe, but you could use maple syrup, coconut sugar, or just regular sugar.
- frozen bowl – freeze your bowl at least 12 hours. I usually put it the freezer the night before I plan on making some.
- don’t over churn it – I found the sweet spot to be from 15-18 minutes. If you go too long, it will start to stick to the sides and get icy.
- watch your ice cream maker to make sure it keeps churning – I found that sometimes the ice cream maker is turning, but the actual ingredients are not moving. I stick a spatula in there and move it around every so often once it starts to thicken up.
California Avocado Frozen Yogurt
This avocado version has everything you want in a healthy frozen yogurt – it’s thick and creamy, a little sweet, low in sugar, and has some healthy fats. It’s has tartness from the yogurt and lime juice, thick and creamy from the added avocado, and has just a touch of sweetness.
Here is what you need:
- yogurt – I like Greek or Icelandic to make it super thick
- California avocados
- lime juice
First prep your ingredients. I used a full container of Siggi’s yogurt and just poured off the excess liquid at the top. There is no need to strain your yogurt, but if there is excess liquid at the top, pour it off.
Next blend all the ingredients until smooth. It will be a thick and creamy mixture that tastes delicious as is, but I promise it gets better!
Finally add the mixture to your ice cream maker. Make sure the bowl is frozen solid and the ice cream maker is on and spinning before you start pouring. Churn for 15-18 minutes until your desired consistency.
Eat as is, or put into a small loaf pan or glass bowl and freeze for 30-60 minutes if you want more of an ice cream consistency. It will get very hard in the freezer, so if you leave it in there for too long, you will need to defrost it for a bit before eating.
Avocado froyo makes the perfect healthy summer dessert! Have a few friends over and whip it up for an easy and hands off dessert so you can enjoy the party. Or make it with your family for a tasty treat everyone will love. Either way, it makes a super fun, good for you, delicious, and an easy summer frozen treat!
Frozen Yogurt without an Ice Cream Maker
If you don’t have an ice cream maker, you can skip churning it and make frozen yogurt without one.
Add the blended mixture to a loaf plan or glass container and cover tightly with plastic wrap or a lid. Stir mixture every 30 minutes for 2-3 hours until it reaches your desired consistency. The texture won’t be as creamy as when using an ice cream maker, but it still works.
More Healthy Avocado Recipes
California Avocado Frozen Yogurt
- 3 cups plain Greek or Icelandic yogurt (I used Siggi's 0%)
- 2 large avocado (275 grams)
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1/4 teaspoon salt
- If there is excess liquid sitting on the top of your yogurt, pour it off. In a Vitamix or blender, add the yogurt, avocados, lime juice, honey, and salt and blender until well combined and smooth.
- Turn on ice cream maker and pour mixture in while it is running. Churn for 15-18 minutes until mixture is thick and creamy. Watch your ice cream maker to make sure it keep churning. I found that sometimes the ice cream maker is turning, but the actual ingredients are not moving. I stick a spatula in there and move it every so often around once it starts to thicken up some
- Eat as it, or put into a small loaf pan or glass bowl and freeze for 30-60 minutes if you want more of an ice cream consistency. It will get very hard in the freezer, so if you leave it in there for too long, you will need to defrost it for a bit to eat.
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