Greek Yogurt Ice Cream Bars
Greek Yogurt Ice Cream Bars are a deliciously healthy frozen treat that combines creamy Greek yogurt, natural sweeteners, and fresh fruit or your favorite mix-ins. Perfect for warm weather or anytime you're craving a light yet indulgent snack, these homemade bars are easy to make and customizable to your tastes. Whether you’re a fan of fruity flavors or decadent chocolate, this recipe can be adapted to suit any craving, while providing the nutritional benefits of Greek yogurt.
Equipment
- 1 Ice Cream Bar Mold (6-8 molds) – $8-$15
- 2 Medium Mixing Bowls – $5-$15
- 1 Rubber Spatula or Wooden Spoon – $2-$5
- 1 Small Saucepan (optional) – $7-$12
- 1 Freezer-safe Airtight Container (optional) – $5-$10
Ingredients
- 2 cups 480g Greek yogurt (full-fat or low-fat)
- 2-3 tablespoons Honey maple syrup, or agave nectar (adjust to sweetness preference)
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen fruit such as strawberries, blueberries, or mango
- 2 tablespoons Dark chocolate chips or chunks optional for chocolate variation
- 1 tablespoon Coconut oil if coating with chocolate, optional
Optional add-ins:
- Nuts granola, chocolate chips, dried fruits, etc.
Instructions
Prepare the Yogurt Base:
- In a large mixing bowl, add the Greek yogurt. Stir in the honey or maple syrup, adjusting the sweetness to your preference. Add the vanilla extract and mix until everything is fully incorporated.
Add Fruits and Mix-ins:
- If you’re using fruit, blend fresh or frozen fruit into the yogurt base for a smooth texture, or gently fold chopped fruit for a chunkier texture. If desired, you can also add chocolate chips, nuts, or other mix-ins.
Fill Molds:
- Carefully spoon the yogurt mixture into your ice cream bar molds. Tap the molds lightly on the counter to remove any air bubbles and ensure the mixture settles evenly. If using, create layers with additional mix-ins for texture.
Freeze:
- Place the filled molds in the freezer on a flat surface and freeze for at least 4-6 hours, or overnight, until the bars are firm.
Optional Chocolate Coating:
- If you want to coat the bars in chocolate, melt the dark chocolate with coconut oil in a small saucepan over low heat (or microwave in 20-second intervals). Once melted, dip each bar into the chocolate, ensuring an even coating, and place the bars back in the freezer to set for 10-15 minutes.
Serve:
- Once the bars are fully frozen and any coatings have hardened, carefully remove them from the molds. Serve and enjoy immediately! Store extras in an airtight container in the freezer.
Notes
- Substitute for Dairy-Free: For a dairy-free option, use coconut or almond yogurt instead of Greek yogurt. Coconut yogurt will add a tropical flavor and creamy texture, perfect for this recipe.
- Customizable Flavors: You can experiment with different flavor combinations like adding cocoa powder for a chocolatey base, citrus zest for a tangy twist, or peanut butter for added richness.
- Texture Tip: If you're adding fruit, blend it into the yogurt for a smoother texture, or fold it in gently if you prefer larger fruit pieces.
- Freezing Tip: Make sure the molds are placed flat in the freezer for even freezing. If you're using a baking dish or muffin tin, cut the frozen yogurt into bars once it's completely frozen.