Forget store-bought tubs. This raspberry frozen yogurt is fresh, tangy, and made with just a handful of ingredients. The best part? It comes together in MINUTES, and the flavor is UNREAL.
Blend the raspberries and yogurt, strain out the seeds (texture is everything), chill, and churn. BOOM. Creamy, dreamy, and ready to devour.
No Ice Cream Machine? Here’s What to Do
Skip the machine. Three methods, same creamy result:
- Pour the base into a SHALLOW metal pan and freeze (loaf pan works). Scrape with a fork every 30-45 minutes for 3-4 hours. Breaks up ice crystals, yields scoopable texture.
- Pre-freeze a metal bowl overnight, then whip the chilled base inside with a hand mixer. Repeat every 45 minutes until thick. Old-school trick!
- Freeze the base in ice cube trays, blitz the cubes in a food processor for 10-15 seconds. Faster route, same smooth result.
Why We Strain Out the Seeds
Raspberry seeds are TINY but mighty annoying. They’re hard enough to crunch between your teeth, which absolutely ruins the silky, melt-on-your-tongue experience you’re after with frozen yogurt. Pressing the blended mixture through a fine-mesh strainer catches every last one of them, leaving you with pure velvet.
Use the BACK of a spoon (not a whisk or spatula) to press and stir the puree against the mesh. Work in small batches if your strainer runs small. You’ll feel the resistance change as the seeds build up…. that’s your cue to scrape the underside and keep going. This step takes maybe three minutes and makes ALL the difference between gritty and gorgeous. Trust me, your tongue will thank you!
Storage & Scooping Tips
- AIRTIGHT CONTAINER: Shallow, freezer-safe with a tight lid…. ice crystals are the enemy
- PRESS PLASTIC WRAP directly onto the surface before sealing…. blocks air, stops that crunchy icy layer
- TEMPER 5-10 MINUTES before scooping…. straight from the freezer it’s basically concrete
- HOT SCOOP METHOD: Dip your scoop in hot water and dry it off between scoops…. glides through cleanly every time
- USE WITHIN 2-3 WEEKS…. texture goes icy and the raspberry flavor flattens fast after that
More From the Kitchen
- Tangy Raspberry Frozen Yogurt Bites
- Raspberry Ice Cream
- Watermelon Ice Cream
- Raspberry Pistachio Semifreddo
- Tangy Raspberry Sorbet
- Healthy Greek Yogurt Ice Cream
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 23-28 g
- Fat: 15-20 g
- Carbohydrates: 195-220 g
Ingredients
- 12 oz frozen raspberries
- 1 3/4 cups Fage Total 5% yogurt
- 1/2 cup orange juice
- 3/4 cup sugar
- 3 tbsp orange liqueur
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3 tbsp lemon juice
Step 1: Blend the Base Ingredients
- 12 oz frozen raspberries
- 1 3/4 cups Fage Total 5% yogurt
- 1/2 cup orange juice
- 3/4 cup sugar
- 3 tbsp orange liqueur
- 1 tsp vanilla extract
- 1/8 tsp salt
Add the frozen raspberries, Fage Total 5% yogurt, orange juice, sugar, orange liqueur, vanilla extract, and salt to a blender.
Blend on high speed until completely smooth and creamy, about 1-2 minutes.
The frozen raspberries will gradually break down as the blender runs, creating a thick, pourable base.
I like to scrape down the sides halfway through blending to ensure everything combines evenly without any lumps of yogurt.
Step 2: Filter the Raspberry Purée
- blended mixture from Step 1
- 3 tbsp lemon juice
Pour the blended mixture from Step 1 through a fine-mesh strainer set over a bowl, pressing gently with the back of a spoon to extract as much of the smooth base as possible while leaving the seeds behind.
This creates a silkier texture in your final frozen yogurt.
Once strained, stir in the lemon juice to brighten the raspberry flavor and add a subtle tartness that balances the sweetness.
Step 3: Cool the Strained Mixture
- strained mixture from Step 2
Transfer the strained mixture to your refrigerator or freezer for 10-15 minutes, just until it’s cold to the touch but not yet frozen.
A cold base churns more efficiently in an ice cream machine and produces better texture.
I find that this brief chill also helps the flavors meld together nicely before churning.
Step 4: Run Through Ice Cream Maker
- chilled mixture from Step 3
Pour the chilled mixture from Step 3 into your ice cream machine and churn according to the manufacturer’s instructions, typically 20-25 minutes.
The mixture will gradually thicken and increase in volume as it freezes and incorporates air.
Stop churning when it reaches a soft-serve consistency—thick, creamy, and just barely scoopable.
Step 5: Enjoy Immediately or Freeze Firm
Serve the frozen yogurt immediately for a soft-serve consistency, or transfer it to a freezer-safe container and freeze for 3-4 hours until it reaches a firmer, scoopable texture.
If freezing for storage, cover tightly with plastic wrap or an airtight lid to prevent ice crystals from forming on the surface.
Homemade Raspberry Frozen Yogurt
Ingredients
Method
- Add the frozen raspberries, Fage Total 5% yogurt, orange juice, sugar, orange liqueur, vanilla extract, and salt to a blender. Blend on high speed until completely smooth and creamy, about 1-2 minutes. The frozen raspberries will gradually break down as the blender runs, creating a thick, pourable base. I like to scrape down the sides halfway through blending to ensure everything combines evenly without any lumps of yogurt.
- Pour the blended mixture from Step 1 through a fine-mesh strainer set over a bowl, pressing gently with the back of a spoon to extract as much of the smooth base as possible while leaving the seeds behind. This creates a silkier texture in your final frozen yogurt. Once strained, stir in the lemon juice to brighten the raspberry flavor and add a subtle tartness that balances the sweetness.
- Transfer the strained mixture to your refrigerator or freezer for 10-15 minutes, just until it's cold to the touch but not yet frozen. A cold base churns more efficiently in an ice cream machine and produces better texture. I find that this brief chill also helps the flavors meld together nicely before churning.
- Pour the chilled mixture from Step 3 into your ice cream machine and churn according to the manufacturer's instructions, typically 20-25 minutes. The mixture will gradually thicken and increase in volume as it freezes and incorporates air. Stop churning when it reaches a soft-serve consistency—thick, creamy, and just barely scoopable.
- Serve the frozen yogurt immediately for a soft-serve consistency, or transfer it to a freezer-safe container and freeze for 3-4 hours until it reaches a firmer, scoopable texture. If freezing for storage, cover tightly with plastic wrap or an airtight lid to prevent ice crystals from forming on the surface.