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Peanut Butter Frozen Yogurt

4.99 from 52 votes

This smooth, rich, and creamy peanut butter frozen yogurt is the perfect healthy treat to cool off on a hot day – and it can be made with just 5 ingredients!

Peanut Butter Dessert

Yes, 5 ingredient creamy homemade frozen yogurt.

The surprisingly healthy dessert can be egg free, gluten free, paleo, keto, dairy free, and vegan, with no banana required.

Add a few mini chocolate chips or some chocolate syrup to the top, and it tastes like eating a frozen chocolate Reese’s peanut butter cup!

Also try this Coconut Milk Ice Cream

Homemade Frozen Yogurt Recipe

And feel free to sub your favorite nut butter of choice.

So far, I’ve tried almond butter, cashew butter, sunflower butter, cinnamon peanut butter, and chocolate peanut butter.

You can make the frozen yogurt three different ways – either in an ice cream maker, or with a high speed blender like a vitamix, or simply by freezing the mixture in a large bowl and then stirring every twenty minutes or so.

I used the blender method for the peanut butter froyo in the photos and the freeze-and-stir method for the one in the video below.

Trending now: Baked Oats – single serving

Peanut Butter Frozen Yogurt Recipe

Above, watch the peanut butter frozen yogurt recipe video

Peanut Butter Froyo Recipe

The recipe was adapted from this Homemade Frozen Yogurt Recipe and my Keto Ice Cream.

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Peanut Butter Frozen Yogurt

This smooth, rich, and ultra creamy peanut butter frozen yogurt can be made with just 5 ingredients!
Prep Time 30 minutes
Total Time 30 minutes
Yield 4 – 7 servings
5 from 52 votes


  • 2 cups plain or vanilla yogurt of choice
  • 1/2 cup milk of choice
  • 1/2 cup peanut butter, or allergy friendly sub
  • 1/4 tsp salt
  • 1/2 cup sweetener of choice (see note below)
  • if using plain yogurt, add 1 tsp pure vanilla extract


  • *Feel free to use your favorite sweetener, such as pure maple syrup, regular sugar or coconut sugar, or erythritol for sugar free. Or skip the sweetener and blend in an overripe banana or dates as desired. If using a liquid sweetener, omit the milk of choice.
    Whisk ingredients until completely smooth. If you have an ice cream maker, churn according to machine directions. If you don’t, you can either freeze in an ice cube tray and later blend the frozen ice cubes in a vitamix or high-quality food processor until completely smooth OR you can freeze the mixture in a container, taking it out to stir every twenty minutes (being sure to scrape the sides of the container as you stir) until it is thick and smooth. The third way won’t get quite as smooth as the first two methods, but all three of the methods yield delicious results! Because of the lack of preservatives or gums, the frozen yogurt has the best smooth and creamy texture the day it’s made. However, you can technically freeze leftovers for a few weeks in an airtight container, thawing at least ten minutes before eating. 
    View Nutrition Facts


Also be sure to try this popular Almond Milk Ice Cream.

Have you made this recipe?

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Perfect Keto Peanut Butter Cookies Egg Free Dairy Free

Keto Peanut Butter Cookies

Peanut Butter Banana Smoothie

Vegan Overnight Oats

Chocolate Overnight Oats

Easy Peanut Butter Brownies Recipe

Peanut Butter Brownies

Published on July 14, 2021

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    • CCK Media Team says

      Hmm we don’t see why not. It would taste different – maybe not as rich because you are using less fat, but if you use a high fat yogurt (or vegan yogurt like pure coconut yogurt) then that should be fine. Be sure to report back if you experiment with amounts 🙂

  1. Crista M says

    5 stars
    Delicious!! Already made this recipe twice. Works well with honey or maple syrup, and almond milk or regular milk. This will be a summer staple 🙂

  2. Bunny Kesner says

    Could something else be subbed for nut butter? I just want to make peach or banana ice cream, using oat milk & maple syrup, in my Pampered Chef ice cream maker.

  3. Joy says

    4 stars
    I tried this and it was really good! I cut the recipe in half, and i still had 3 decent sized servings which was enough for me. I used Greek yogurt and it tasted good in it! I didn’t have an ice cream maker, so i just used an ice cube tray and a blender and it worked perfectly! Its a little too sweet in my opinion. Next time i make it, ill probably cut the sweetener in half or maybe use a quarter less. But overall great recipe! I’m a HUGE peanut butter lover, so if you love peanut butter id recommend adding just a little bit more. I’d make it again though! Would recommend it!

  4. Michelle says

    5 stars
    Hi, This sounds awesome, I will be using thick homemade greek yogurt do I still need the half a cup of milk ?
    Can I add chocolate chips into the mix before churning so they are well incorporated instead of sprinkling on top?
    If I use the banana instead of sweetener do I omit the sweetener all together (honey or maple syrup) ?
    TY so much
    (this will be my first frozen yogurt , just purchased a basic cuisinart 21:)

  5. Anne says

    5 stars
    I just used a food processor, put a serving in the freezer for an hour, stirring every 20 minutes, and it was fabulous! Thank you for this recipe. I am forwarding to friends and family

  6. Shannon says

    5 stars
    I just made this and it is amazing! I used more peanut butter than called for based off another poster’s review. Do you think this would be good with sugar free natural peanut butter and Splenda for the sweetener? Or do you recommended another sweetener? It would be for my friend’s mom who is Keto/diabetic. Thank you!!!

4.99 from 52 votes (46 ratings without comment)

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