This healthy lemon frozen yogurt recipe is a sweet, creamy, tangy, and refreshing dessert for the summer!
4 ingredient lemon frozen yogurt
If you had told me a year ago that I’d ever choose a lemon dessert over chocolate, I would’ve never believed you.
And yet here I am, happily eating this homemade lemon froyo every night and completely ignoring the pint of chocolate fudge brownie ice cream in the freezer.
That’s how good the recipe tastes. Just one lemony spoonful, and you will want to make it over and over again!
Also try this easy Lemon Sorbet
Lemon frozen yogurt recipe video
Health benefits
Low calorie. The homemade lemon frozen yogurt comes in at under 100 calories, with very little saturated fat, no trans fats, and 11% of the RDA for iron.
Low carb. Depending on the sweetener and yogurt you choose, this recipe contains as few as one and a half grams net carbs per serving, making it a great keto dessert.
High protein. You get over nine grams protein in a single scoop or close to twenty grams protein in two scoops of creamy lemon froyo!
Key ingredients
Greek yogurt – For best results, use full fat Greek yogurt. As a vegan, I like dairy free Greek yogurt, which is sugar free as well.
Lemon juice & zest – Since you need the zest anyway, I recommend fresh squeezed lemon juice. However, bottled lemon juice does work too.
Sweetener – Most all purpose sugar or liquid sweeteners are good options here, including pure maple syrup, honey, white sugar, or xylitol for a no sugar choice.
Turmeric (optional) – Ground turmeric is anti-inflammatory and rich in antioxidants like curcumin. It also adds a bright natural yellow color. If you prefer, use a few drops of food coloring or enjoy the frozen yogurt without any added color instead.
Toppings of choice – Try blueberries, whipped cream, or Vegan Lemon Curd. Blackberry jam or fresh raspberries and mint are also wonderful.
How to make the lemon frozen dessert
- Whisk the yogurt, sweetener, lemon juice, and zest in a large measuring cup. If using turmeric or food coloring, add it now as well.
- To use an ice cream machine, simply churn the mixture according to the manufacturer’s instructions for your brand and model. If the frozen yogurt sticks to the sides, place the entire container in the refrigerator for about fifteen minutes. As it thaws, it becomes much easier to scoop off the sides.
- If you have no ice cream maker, freeze in ice cube trays. Thaw just enough for a blender or food processor to handle, then blend the frozen lemon yogurt ice cubes until smooth.
- Serve right away as soft serve, or freeze for about fifteen minutes if you want a firmer texture.
- Store leftovers in a covered container in the freezer, and thaw before enjoying.
- While the ice cream maker is out, try this 3 ingredient Strawberry Sorbet.
For lemon frozen yogurt in a Ninja Creami, pour to the pint max level and freeze 24 hours. Follow setup instructions specific to your machine, then process on the “ice cream” setting. If crumbly, add a little milk and process again.
The lemon yogurt was adapted from my Homemade Frozen Yogurt Recipe.
- 2 cups vanilla Greek yogurt or dairy free alternative
- 1/3 cup sugar or sweetener of choice
- 1/4 cup lemon juice
- 1 tbsp lemon zest (from 1 lemon)
- 1/2 tsp ground turmeric or a few drops food coloring, optional for a brighter color
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To make lemon frozen yogurt, first whisk all ingredients in a large measuring cup. If using an ice cream maker, simply pour the mixture into your chilled machine and churn according to the manufacturer’s instructions. Or if you do not have an ice cream machine, pour the mixture into ice cube trays and freeze. Thaw just enough for a blender or food processor to easily handle, then blend until smooth. Serve and enjoy. See above for tips and troubleshooting.View Nutrition Facts
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