0 comments / Posted by Lindsay Emery

Have you ever made frozen Greek Yogurt? I hadn't until I made this recipe, and I can't believe how easy and delicious it is! After making this batch I'll definitely be adding this to my dinner party repertoire. So so easy and so so good! And that's always a wining combo in my book!

I made use of the fresh, in season blueberries beginning to pop up at my local farmer's market and looked to the flavors and textures in Blueberry Cheesecake, one of our favorite summer desserts. This frozen Greek Yogurt recipe packs all the best parts of cheesecake but with a lightened-up twist making it perfect for hot summer evenings on the back porch.


32 oz Chobani Whole Fat Vanilla Greek Yogurt 
16 oz Chobani Whole Fat Honey Greek Yogurt
1 1/2 cups milk (+1 tbsp)
1 cup heavy cream
1 cup brown sugar
seeds from 1 vanilla bean
1/3 cup light corn syrup
1 sleeve Honey Graham Crackers
1 tbsp corn starch
2 oz Cream Cheese
12 oz blueberries
1 lemon
2 tbsp sugar


**To make the Cheesecake Frozen Chobani Greek Yogurt you'll need a home ice cream maker attachment for your stand mixer. Freeze ice cream mixer bowl over night. The next day combine the following over heat, stir and bring to boil:

1 1/2 cups milk
1 cup heavy cream
2/3 cup brown sugar
seeds from 1 vanilla bean
1/3 cup light corn syrup

After a boil is reached, remove from heat.

In a small bowl mix 1 tbsp cornstarch with 1 tbsp milk until it's an even consistency. Add to the other ingredients in the still warm pot and whisk together to thicken mixture.

Add 2 oz cream cheese and continue whisking until smooth without any lumps. Once smooth add to stand mixer ice cream freezer bowl and begin blending on low setting.

Add 32 oz Chobani Whole Fat Vanilla Yogurt and Chobani Whole Fat Honey Greek Yogurt to ice cream mixer and blend for 15-20 minutes following stand mixer instructions.

After mixing you'll have a very soft, semi-frozen treat that's ready to be enjoyed if you like the soft, creamy consistency. Otherwise proceed to the next step for firmer options.

Portion into shallow lidded containers (best for scooping!) and cover the yogurt with wax paper firmly pressed to the yogurt to minimize ice crystals, seal with lid. Freeze for 2 hours for a soft serve consistency, or 6+ hours for a harder freeze consistency.

To make the Toppings:

Crust: crush one sleeve of graham crackers and add to a baking pan with 1/3 cup brown sugar and 3 tbsp melted butter. Spread evenly and bake in 350 degree oven for 8-10 minutes.

Blueberry Syrup: 12 oz blueberries, 2 tbsp sugar, juice from one lemon. Combine in a saucepan over medium heat and bring to a boil, stirring frequently. Lower temperature after a boil is reached and allow the mixture to cook until it reduces to a syrup.

Portion each serving or present the toppings buffet style and allow guests to add their own toppings!


A big thank you to Chobani for sponsoring this delicious recipe post!


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