Save to Pinterest The first time I made these frozen yogurt clusters was during a sweltering July afternoon when my kitchen felt like a sauna. I had bought way too many freeze-dried strawberries for a baking project and needed something refreshing that wouldn't require turning on my oven. These little icy morsels became my go-to summer treat ever since that first serendipitous batch.
Last summer I brought a container of these to a backyard barbecue and watched my friends toddlers eyes light up. The parents were equally thrilled to find something frozen and sweet that wasn't loaded with sugar. Now whenever I get a text inviting me to a potluck someone always asks if Im bringing those frozen yogurt thingies.
Ingredients
- 1 cup plain Greek yogurt: Full-fat gives you that luxurious creaminess that freezes beautifully without turning into an ice block
- ½ cup strawberry-flavored yogurt: Creates that gorgeous marbled look and adds concentrated berry sweetness throughout
- 1 tablespoon honey or maple syrup: Just enough natural sweetness to balance the tanginess of Greek yogurt
- ½ teaspoon vanilla extract: Pure extract makes all the difference here—imitation never quite hits the same warm notes
- Small pinch salt: Sounds unusual but this tiny bit wakes up all the fruit flavors and keeps them from tasting flat
- ¾ cup freeze-dried strawberries: Crushing them releases intense strawberry flavor that fresh fruit just cannot achieve when frozen
- ¾ cup freeze-dried banana chips: Chopping them coarsely gives you satisfying chunks that stay delightfully crisp
- 2 tablespoons each reserved fruit: These toppings are not just pretty—they add the best crunch in every bite
Instructions
- Prep your freezing station:
- Line a baking sheet with parchment paper making sure it sits completely flat in your freezer—any warping will make your clusters lopsided.
- Mix the base:
- Whisk together the Greek yogurt honey vanilla and salt until everything is silky smooth and no lumps remain.
- Create the swirl:
- Divide your yogurt between two bowls then fold the strawberry yogurt into just one—stop when it looks like marble not paint.
- Add the crunch:
- Gently fold half the crushed strawberries and chopped bananas into each bowl keeping some texture intact.
- Form the clusters:
- Drop heaping spoonfuls onto your prepared tray using two spoons to scrape—give them about an inch of breathing room.
- Top with texture:
- Press your reserved fruit pieces into the tops gently so they stick instead of rolling off when frozen.
- Freeze until solid:
- Let them freeze for at least two hours though overnight works even better for serving at parties.
- Store properly:
- Transfer to an airtight container with parchment between layers so they do not fuse into one giant blob.
- Serving moment:
- Let them sit on the counter for just a few minutes before eating—this softens the edges while keeping the center perfectly firm.
Save to Pinterest My sister discovered these in my freezer during a visit and now she keeps frozen yogurt clusters in her own freezer year-round. She texts me photos of her flavor experiments and I love how something so simple has become this little tradition between us even from different cities.
Making Them Vegan
Swap the honey for maple syrup or agave and use coconut yogurt instead of dairy—the texture is surprisingly similar and the coconut adds a lovely subtle background flavor.
Adding Extra Crunch
Sometimes I fold in crushed graham crackers or chopped nuts for extra texture and it transforms these into something almost like frozen cheesecake bites.
Chocolate Lovers Version
Melt some dark chocolate and drizzle it over the frozen clusters then return them to the freezer for five minutes. The chocolate shell creates this incredible crackle when you bite into them. Just make sure the clusters are completely solid before drizzling or the chocolate will slide right off.
- Keep drizzling chocolate quick and confident
- Use a spoon or piping bag for cleaner lines
- Store these on top so the chocolate does not get scratched
Save to Pinterest These little frozen gems have saved me so many times when unexpected guests arrive or that afternoon slump hits. Simple refreshing and somehow always impressive despite how easy they are to make.
Ask About This Recipe
- → What type of yogurt works best for these clusters?
Full-fat Greek yogurt is recommended for the creamiest texture and richness. While other yogurts can be used, they might result in a less firm or slightly icier consistency once frozen.
- → Can I use fresh fruit instead of freeze-dried?
While fresh fruit can be used, it contains more water, which will create a much icier texture when frozen. Freeze-dried fruit is preferred here because it maintains a pleasant crunch even after freezing.
- → How long do these frozen yogurt clusters last in the freezer?
When stored in an airtight container with parchment paper between layers to prevent sticking, these clusters will maintain their quality in the freezer for up to two weeks.
- → Are there any substitutions for honey to make them vegan?
Yes, to make these clusters suitable for a vegan diet, you can easily substitute honey with agave nectar or maple syrup without compromising flavor or texture.
- → What are some ways to customize the flavor?
Feel free to experiment with different fruit powders, a pinch of cinnamon or cardamom in the yogurt base, or even a drizzle of melted dark chocolate over the frozen clusters for added indulgence.
- → Why should I let them sit for a few minutes before eating?
Allowing the clusters to sit at room temperature for 2-3 minutes softens them slightly, enhancing their creamy texture and making them more enjoyable to bite into straight from the freezer.