Frozen yogurt matcha pistachio treat (Printer-friendly)

Creamy yogurt with matcha, pistachio cream, and berry swirls frozen into a refreshing snack.

# What You'll Need:

→ Yogurt Base

01 - 2 cups plain Greek yogurt (full-fat or 2%)
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon vanilla extract

→ Swirl Components

04 - 2 teaspoons matcha powder
05 - 1 tablespoon warm water
06 - 3 tablespoons pistachio cream or smooth pistachio butter
07 - 1/4 cup fresh raspberries
08 - 1/4 cup fresh blueberries
09 - 2 teaspoons sugar or agave syrup (divided)

→ Toppings

10 - 2 tablespoons chopped pistachios
11 - 1/4 cup mixed fresh berries (raspberries, blueberries, strawberries), sliced if large

# Directions:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - In a medium bowl, combine Greek yogurt, honey, and vanilla extract until smooth.
03 - Evenly spread the yogurt mixture onto the lined baking sheet to about 1/2 inch thickness.
04 - Whisk matcha powder with warm water in a small bowl to create a smooth paste.
05 - Warm the pistachio cream if necessary until it drizzles easily.
06 - In separate bowls, mash raspberries and blueberries each with 1 teaspoon sugar or agave syrup until saucy but still textured.
07 - Drop spoonfuls of matcha paste, pistachio cream, raspberry puree, and blueberry puree over the yogurt and gently swirl using a skewer or knife for a marbled appearance.
08 - Sprinkle chopped pistachios and mixed berries evenly on top.
09 - Freeze uncovered for at least 3 hours or until completely firm.
10 - Break or cut into pieces once frozen. Serve immediately or store airtight in the freezer up to 2 weeks.

# Expert Advice:

01 -
  • It feels fancy enough to serve guests but honest enough to eat straight from the freezer at midnight.
  • You get that satisfying crack when you break it apart, plus the gentle creaminess that melts on your tongue.
  • No special equipment or baking skills required—just a baking sheet and your willingness to play with color.
02 -
  • The thickness of your spread matters more than you'd think—too thin and it cracks into tiny shards, too thick and it takes forever to freeze solid.
  • Fresh berries will weep liquid if they sit in the puree for more than 10 minutes before freezing, so don't prep the purees hours in advance.
  • Frozen yogurt bark melts fast once you start eating it, which is honestly part of the charm if you enjoy the transition from crispy to creamy.
03 -
  • Swap pistachio cream for almond or hazelnut butter if you prefer, or use a combination for more complexity.
  • Add a pinch of sea salt to the yogurt base to brighten all the flavors and make the sweetness feel less obvious.
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