Fresh Peach Greek Frozen Yogurt {Recipe}

by Jen on August 21, 2014

I have been soaking up peach season and stocking up on fresh South Carolina peaches weekly.


My favorite way to eat peaches is peel, slice and enjoy them plain (I’m not a peach fuzz lover…I need that off my peach before eating it!) But I also love to get creative with them…grilled peaches with ice cream, peach cobbler, peach crisp, peach cake, peach carrot bread, peach sauce for chicken or pork…there’s so much to do with them!


One thing I haven’t done with my peaches yet is make ice cream. I have the ice cream maker attachment for my KitchenAid Mixer but haven’t used it in years. I decided it was time to change that and used some peaches that were on their last leg to make fresh peach frozen yogurt with Greek yogurt.


The recipe features just four ingredients…peaches, plain Greek yogurt, cane sugar and lemon juice. You can also add a shot of vodka to the mix if you want your frozen yogurt to stay a little softer in the freezer.


The first step is to puree all the ingredients together in a blender or food processor. I used my Vitamix. I would like to take a second to encourage you to use fresh peaches if possible for this recipe and 2% or full-fat yogurt. You really need that creaminess for the frozen yogurt and you don’t get it from the fat free stuff.


And then freeze the mixture in your ice cream maker. Since it had been so long since I broke out my ice cream attachment, I totally forgot that the bowl had to freeze for 15 hours. I was a little heartbroken to have to wait another day once I had my mind set that I was going to have fresh frozen yogurt!


The result is creamy, tangy peach frozen yogurt that you can store in your freezer in an airtight container to enjoy on these hot summer days. It’s softest right out of the ice cream maker so after it’s frozen give it some time to soften a bit before serving.

Fresh Peach Greek Frozen Yogurt
(Recipe adapted from David Lebovitz)


3 large peaches, peeled, pitted and diced
Juice of 1/2 lemon
1/2 cup cane sugar
2 cups 2% or whole milk Greek yogurt
1-3 tablespoons vodka (optional to help with consistency once frozen)


Combine peaches, lemon juice, sugar, yogurt and vodka if using in a food processor or blender and puree until smooth. Freeze using the ice cream maker of your choice by following the manufacture’s directions. Serve right out of the ice cream maker or in the freezer in an airtight container.

Yield: 1 quart


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