A recipe for Almond Butter Frozen Yogurt! Almond butter is blended with yogurt, milk, and honey, then churned in an ice cream maker until smooth and creamy.
I didn’t always love frozen yogurt. I tried it a few times when I was younger and just wasn’t a fan. With time, that has all changed. It may not be ice cream, but it is still quite refreshing on a hot summer day and I find myself craving it more and more.
I made this Almond Butter Frozen Yogurt by mixing almond butter, honey, and vanilla with plain Greek yogurt. The tanginess of the Greek yogurt was a nice complement to the roasted almond butter. After freezing, I topped the frozen yogurt with a dark chocolate curls and mini white chocolate chips.
The almond butter I used contained only dry roasted almonds. If yours contains salt and sugar, taste before adding in the salt and honey.
Whole milk Greek Yogurt is best to help this Almond Butter Frozen Yogurt have the right consistency. Don’t have Greek yogurt on hand? You can thicken plain yogurt by placing a strainer over a bowl and lining it with layers of cheesecloth or a coffee filter. Add the yogurt and refrigerate until thickened, a few hours to overnight.
If the honey is too thick to easily mix into the yogurt, microwave for just a few seconds until slightly runny. Adjust the amount of honey higher or lower to preferred sweetness level. About 1/2 cup granulated sugar can be used as a substitute for the honey if desired.
I served the frozen yogurt topped with a mixture of dark and white chocolate. Use any of your favorite chocolate chips. You can even mix them right into the yogurt by adding them during the last 5 minutes of churning.
Looking for more yogurt recipes?
- Vanilla Bean Frozen Yogurt Drops
- Chocolate Chip Cookie Dough Frozen Yogurt
- Strawberry Vanilla Yogurt Brûlée
Almond Butter Frozen Yogurt Recipe
Adapted from This Gal Cooks
Almond Butter Frozen Yogurt
- 2 cups Greek yogurt
- 3/4 cup plain almond butter
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/4 cup honey
- 1/4 teaspoon salt
- Dark and/or white chocolate chips for serving
- In a large bowl, whisk together yogurt, almond butter, vanilla extract, milk, honey, and salt. Season with more honey and salt if desired.
- Cover and refrigerate until chilled, 1/2-1 hour.
- Set up the ice cream maker and add the yogurt mixture. Churn according to manufacturer's instructions and until the yogurt has reached soft serve consistency, about 20 minutes.
- Serve immediately as soft serve or transfer to a freezer safe container to freeze further. Let sit at room temperature for 5 minutes before scooping if solid.