Healthy Vanilla Bean Greek Frozen Yogurt Recipe | Desserts With Benefits

Healthy Vanilla Bean Greek Frozen Yogurt

Mmmm…  5-ingredient Healthy Vanilla Bean Greek Frozen Yogurt!  Smooth, creamy, soft, rich and packed with vanilla flavor…  you’d never know it’s lower calorie, lower fat and higher protein than storebought versions.  Not to mention, this recipe has no sugar added, no artificial food flavorings and absolutely no preservatives.

Now that’s like, a win-win-win…  win-win-win!  😉

Healthy Vanilla Bean Greek Frozen Yogurt recipe - Healthy Dessert Recipes at Desserts with Benefits

You might be wondering, “Jessica, what the bleep are you doing posting a frozen yogurt recipe in OCTOBER??”

Well, I live in Arizona and it’s still hot here.  Like, 80 to 90 degrees Fahrenheit hot.  So to me (and apparently everyone else on campus who walks around in shorts and tank tops with little to-go bowls of ice cream), frozen yogurt in October is totally normal.  But, even if the temperature was freezing outside I’d still eat this fro yo.  And that’s not weird at all.  Especially since it’s made secretly healthy!

Can anyone resist the creamy, sweet and comforting indulgence of Vanilla Bean Greek Frozen Yogurt?

I think not.

Healthy Vanilla Bean Greek Frozen Yogurt recipe - Healthy Dessert Recipes at Desserts with Benefits

Healthy Vanilla Bean Greek Frozen Yogurt?

Um, yeah, I’ll take it.  ALL OF IT!  Just kidding, I’ll (try to) share.

Healthy Vanilla Bean Greek Frozen Yogurt recipe - Healthy Dessert Recipes at Desserts with Benefits
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Healthy Vanilla Bean Greek Frozen Yogurt

Servings: 6 cups
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
This 5-ingredient Healthy Vanilla Bean Greek Frozen Yogurt is smooth, creamy, soft, rich and packed with vanilla flavor. This recipe has no sugar added, no artificial food flavorings and absolutely no preservatives.



  • Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
  • In a blender, add the yogurt, half and half, stevia, vanilla paste, and salt. Blend until smooth.
  • Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.
  • Transfer the ice cream into a freezer-safe dish. Cover and freeze until it's the texture you prefer (~3-5 hours). Serve with fresh fruit (sliced strawberries, whole raspberries and blueberries are all great), fresh mint, mini dark chocolate chips, granola, DIY sugar-free Strawberry Syrup, or my personal favorite, natural rainbow sprinkles!  Enjoy.
Nutrition Facts
Healthy Vanilla Bean Greek Frozen Yogurt
Amount Per Serving (1 serving = ½ cup)
Calories 95 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 2.5g16%
Cholesterol 15mg5%
Sodium 95mg4%
Carbohydrates 4.5g2%
Sugar 4g4%
Protein 9g18%
Vitamin A 150IU3%
Calcium 120mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Ice Cream & Frozen Yogurt
Keyword: Eggless, Gluten Free, High Protein, Keto, Low Carb, Sugar Free

As a comparison, here is the nutrition label of the original recipe.  As you can see, my recipe has the same amount of protein with nearly half the calories and no added sugar!  The original recipe has 59g of sugar in just one cup.  That’s close to ⅓ cup of sugar.  Crazy.

Soooo I’ll take a bowl (or two) of my healthy version.  Oh, and with some sprinkles too!

Enjoy  🙂


With love and good eats,


– Jess


27 comments on “Healthy Vanilla Bean Greek Frozen Yogurt”

  1. I love the little vanilla flecks. This looks incredibly rich & creamy & tasty (obviously). :]

  2. I have never made frozen yogurt before.. definitely inspired to make some myself. This looks super delicious and I love how healthy it is for you.

  3. OH MY GOD this looks so creamy!! I need this in my life 😉

  4. I LOVE froyo, no matter the season! It’s so hard to find it here in Germany since the fad is just starting (and not like every 10 blocks there’s a pinkberry or red mango). I’ll give this recipe a go!


  5. My dear, your concept is interesting; however, all of your photos are pretty much the same, and if someone actually wants to make this, you have to dig really deep for the actual recipe as the print function does not include any of the measurements.

    You may want to consider reviewing your format. Just a thought.

  6. I made this recipe and it was a disaster. I used a Cuisinart ice cream, frozen yogurt, sorbet machine. The was creamy just out of the machine but when I put the remainder in the freezer, it froze solid like a rock. I couldn’t get it out of the container even after allowing it to sit and thaw for 2 hours.

    • Oh no! Not really sure what happened there. The fro yo surely should have thawed after 2 full hours…
      If frozen solid, the best method to thaw is to place the fro yo in the fridge for a few hours. I actually do it overnight sometimes for a sweet breakfast 😉
      This way, the entire ice cream is scoopable, unlike thawing the ice cream on the counter, where only the edges will be scoopable.
      Just wondering, did you make any ingredient substitutions?

    • I had the same issue. I microwaved it to soften it up but it wasn’t particularly creamy.3 stars

  7. Jess, does this frozen yogurt have a “vanilla” flavor, or more of a tangy flavor like regular greek yogurt? I recently invested in a KitchenAid and ice cream maker attachment and have been experimenting with trying to make healthified versions of typical store bought ice creams and yogurts. Ice cream I can now make taste “good” – and it’s still much better than store bought because its lacking all the artificial preservatives and junk; but I’m having a tough time with fro-yo. It always comes out too “tangy/tart” tasting for my SO, who is a habitual junk food eater so I really want to develop a TASTY healthy homemade frozen yogurt base so we can make some at home. I’ve tried using vanilla greek yogurt and plain; as well as whole-milk vanilla greek yogurt instead of nonfat. I’ve tried a blend of stevia and sugar; as well as organic stevia baking blend (which contains ethryitol.) So far, the only thing that helps take away from the tang is adding some salt. Any other ideas? I’m always so confused why some frozen yogurt recipes call for half and half or milk, and others omit it entirely. I’ve been experimenting with using only milk or almond milk as I want to keep the saturated fat to a minimum and have lots of protein and good bacteria from the yogurt, but I’m struggling with trying to create a vanilla base that has that creamy texture and doesn’t get too icy, but tastes more like vanilla ice cream. Any advice?! 🙂

    • I named this “Greek Frozen Yogurt” because it has both a vanilla flavor but also a tangy yogurt flavor. If you don’t like the tangy aspect of homemade fro yo, then this recipe probably isn’t for you. I’m not an expert on homemade fro yo recipes and why certain ones call for certain ingredients, but I really enjoyed this recipe the way it is! 🙂

    • It is the half and half or other liquid containing fat like a heavy cream that make the yogurt not freeze as solidly and have more of a scoopable consistency. Try some vanilla extract…it will increase the vanilla flavor and the alcohol (or the addition of some other alcohol like vodka) will keep it from freezing solid.

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  9. Larita Schandorff

    I tried this and it was awful. Perhaps I need to trouble shoot my ice cream maker. It was soupy when it came to end of the cycle and after I put it in the freezer over night it was so hard we could not scoop it. It just came off in ice flakes. And it would help to have some substitute ingredients for the stevia and vanilla bean paste.

    • It definitely shouldn’t be soupy by the end of the ice cream maker cycle! Did you make any ingredient substitutes? This ice cream does freeze quite firm, but all you need to do is let it thaw on the counter for 30 minutes (or in the fridge for a few hours) before scooping. And I publish the recipes as I test them, and here, I used vanilla paste and stevia. It’s very common for people to sub vanilla paste with vanilla extract, but there is no substitute for stevia.

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  15. I want to try this. I have 1 question, if I omitted the vanilla flavoring completely and used plain stevia (Trade Joe’s) do you think it would effect the results (besides the flavor, of course)?
    My goal is plain and sugar free and to use in dessert smoothies. And also for the copycat chick fila frozen lemonade. I made the frozen lemonade with freshly squeezed lemons, purchased soft serve tart yogurt from a Peachwave, added a tad of ice and stevia. It was delish.
    So now I would like my own fro-yo on hand to use, doesn’t have to be soft serve. I can even freeze in ice cube trays.

    • Nope, the vanilla is just there for flavor. It might have a more tangy flavor from the yogurt too, since there is less flavor to mask it, but it’s your choice! If you’re using it for dessert smoothies, it should be fine 🙂
      PS: make sure your stevia is alcohol-free. The only time I bought stevia from Trader Joe’s was a bad experience because I didn’t read the ingredient list, it had alcohol, and it tasted TERRIBLE.

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