Oh my gosh, you have to try this cranberry frozen yogurt – it’s like summer in a bowl! I stumbled on this recipe during a heatwave last year when I was craving something cool but didn’t want all the guilt of ice cream. The tangy-sweet cranberries mixed with creamy yogurt? Absolute magic. And the best part? It’s so simple even my 10-year-old niece can make it (with supervision, of course).

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Honestly, I was skeptical at first – frozen yogurt can sometimes taste like sad ice cream wannabe. But wow, the natural tartness of cranberries makes this version sing. Plus, it’s packed with probiotics from the Greek yogurt and antioxidants from the berries. My sister calls it “health food in disguise” because it feels like an indulgence but isn’t loaded with sugar.

Every time I make it now, I’m transported back to those sticky summer afternoons at my grandma’s house, where she’d always have some homemade treat waiting. This cranberry frozen yogurt has become my modern twist on those memories – refreshing, simple, and packed with flavor. You’re going to love how the bright cranberry flavor cuts through the richness. Trust me, it’s about to become your new go-to when you need a cooling dessert that won’t weigh you down.

Why You’ll Love This Cranberry Frozen Yogurt

Listen, I know everyone says their recipe is the best, but this cranberry frozen yogurt? It’s got serious personality. Let me tell you why you’ll be making it all summer long:

That perfect tangy-sweet kick: The cranberries bring this amazing tartness that wakes up your taste buds, but the yogurt smooths it out so it doesn’t pucker your lips. It’s like eating sunshine!
So easy even my dog could do it: Okay, maybe not my dog. But seriously – blend, mix, churn. You’ll spend more time waiting to eat it than making it.
Guilt-free indulgence: With Greek yogurt’s protein and cranberries’ antioxidants, you can enjoy seconds without that sugar crash. (But let’s be real – you’ll want thirds.)
Your new heatwave hero: When it’s so hot you could fry eggs on the sidewalk, this frosty pink treat will be your best friend. I keep a batch in my freezer all summer for emergencies.

Ingredients for Cranberry Frozen Yogurt

Okay, let’s talk ingredients – and I mean the real stuff. No shortcuts here if you want that perfect balance of tart and creamy. Here’s what you’ll need to raid from your kitchen:

2 cups cranberries (fresh or frozen): I know, I know – fresh sounds fancy, but frozen works just as well when cranberries aren’t in season. Just don’t thaw them first – the cold helps with texture.
1/2 cup packed sugar: Pack it in there like you mean it! The sugar tames the cranberries’ natural pucker power. Taste your mix before freezing – some cranberries are extra tart and might need another tablespoon.
1 cup plain Greek yogurt (full-fat, please!): Low-fat yogurt makes sad, icy desserts. Trust me – the richness is worth it. My favorite is Fage 5%, but any good quality Greek yogurt works.
1/2 cup heavy cream: This is what gives that luscious mouthfeel. Don’t substitute milk unless you want something closer to a granita (which… actually isn’t bad, just different).
1 tsp vanilla extract: The secret weapon! It rounds out all the flavors without tasting vanilla-y. Splurge on the good stuff – imitation vanilla can taste artificial when frozen.
1 tbsp freshly squeezed lemon juice: Bottled lemon juice? In my frozen yogurt? Absolutely not. The fresh zing brightens everything up. Roll your lemon on the counter first to get maximum juice.

See? Nothing weird or hard-to-find. Just simple ingredients that play so well together. Now let’s make some magic!

Equipment You’ll Need

Alright, let’s talk tools. You don’t need anything fancy here, but these essentials will make your cranberry frozen yogurt dreams come true:

Blender: For turning those cranberries into a smooth, vibrant puree. A food processor works too if that’s what you’ve got.
Fine-mesh strainer: This is key for getting rid of those pesky cranberry skins and seeds. Trust me, it’s worth the extra step for that silky texture.
Ice cream maker: The MVP of this recipe. If you don’t have one, I’ll show you a workaround in the FAQs, but this gadget makes all the difference.
Mixing bowl: Just a regular ol’ bowl for combining your yogurt, cream, and that gorgeous cranberry puree. Nothing fancy, just big enough to hold everything without spilling.

That’s it! No kitchen gadgets you’ll only use once. Just simple tools that’ll help you whip up this frosty treat like a pro.

How to Make Cranberry Frozen Yogurt

Alright, let’s get down to business! Making this cranberry frozen yogurt is easier than you think, but there are a few key steps that make all the difference. Follow along and you’ll have the perfect frosty treat in no time.

Step 1: Blend Cranberries and Sugar

First things first – grab your blender and toss in those cranberries with the sugar. Now here’s my little trick: pulse it a few times first to break up the berries before letting it run full blast for about a minute. You’ll know it’s ready when it looks like a vibrant pink smoothie with no big chunks left. The sugar helps draw out the cranberries’ natural juices, creating this gorgeous syrup-like consistency.

Step 2: Strain the Mixture

This next step? Non-negotiable. Grab your fine-mesh strainer and press that cranberry puree through it. Yeah, it takes a couple minutes, but trust me – your future self will thank you when you’re not picking seeds out of your teeth. Use the back of a spoon to really work it through. What you’re left with is this silky, seed-free cranberry magic that’ll make your frozen yogurt so smooth.

Step 3: Combine Yogurt and Cream

Now for the creamy part! In your mixing bowl, gently whisk together the Greek yogurt, heavy cream, vanilla, and lemon juice. The key word here is gently – you don’t want to whip it into stiff peaks, just combine everything until it’s nice and smooth. Then slowly fold in that beautiful cranberry mixture you just strained. Watch as it turns this dreamy pink color – it’s like watching a sunset in your bowl!

Step 4: Churn in Ice Cream Maker

Here’s where the magic happens! Pour your mixture into your ice cream maker (make sure the bowl’s been frozen overnight) and let it do its thing for about 20-25 minutes. You’ll know it’s ready when it looks like soft-serve – thick enough to hold its shape but still creamy. Then transfer it to an airtight container and pop it in the freezer for at least 4 hours to firm up. The wait is the hardest part, but oh boy is it worth it!

Tips for Perfect Cranberry Frozen Yogurt

Want to take your cranberry frozen yogurt from good to “Oh my gosh, how did you make this?!” status? Here are my foolproof tricks:

Taste before freezing: Cranberries vary in tartness – add an extra tablespoon of sugar if needed. I always do a quick spoon test (my favorite part of “quality control”).
Full-fat yogurt is non-negotiable: Skim yogurt makes icy, grainy results. The fat = creaminess. Don’t fight science!
Pre-freeze that ice cream bowl: At least 24 hours is ideal. I keep mine in the freezer all summer just in case a yogurt craving strikes.
Work fast when mixing: Cold ingredients combine better. I chill my mixing bowl in the freezer for 10 minutes first.

Follow these and you’ll get that perfect creamy-scoopable texture every time!

Serving Suggestions for Cranberry Frozen Yogurt

Now for the fun part – dressing up your cranberry frozen yogurt like it’s going to a party! Here are my favorite ways to serve it that’ll make you feel like a gourmet dessert chef:

Berry bonanza: Pile on fresh raspberries or sliced strawberries – the extra tartness plays so nicely with the yogurt. My neighbor swears by blackberries, but I think their seeds compete with our smooth texture.
Crunch time: A sprinkle of homemade granola (the chunkier the better) adds this amazing contrast. My secret? Toast it with a pinch of cinnamon first to really make the flavors pop.
Sweet drizzle: Warm honey or maple syrup makes pretty ribbons on top. For special occasions, I’ll do a quick orange blossom honey – it’s floral notes are *chef’s kiss* with cranberry.
Minty fresh: A few torn mint leaves make it look fancy and add a cooling sensation. Just don’t go overboard – you still want to taste that gorgeous cranberry flavor.

Honestly though? Sometimes I eat it straight from the container with a spoon when no one’s looking. No judgment here!

Storage and Reheating

Okay, let’s talk about keeping your cranberry frozen yogurt as dreamy as the day you made it. First rule? Airtight is your best friend. I use those reusable freezer containers with the snap-on lids – they keep out all the weird freezer smells (nobody wants their yogurt tasting like last month’s fish sticks).

Here’s my storage routine: press a piece of parchment paper directly on the surface before sealing. This prevents ice crystals from forming on top. Works like a charm! Your yogurt will stay creamy for up to 2 weeks this way, though in my house it never lasts that long.

When you’re ready to serve, here’s the trick: don’t microwave it! Just let it sit on the counter for about 10 minutes. The edges will soften first, making it scoopable but still frosty. If you’re impatient like me, you can run your ice cream scoop under hot water first – the warm metal glides right through.

One last pro tip: if your yogurt gets too hard (maybe you forgot about it in the back of the freezer), no worries! Pop the container in the fridge for 20 minutes before serving. It’ll come back to that perfect soft-serve consistency without turning soupy.

Cranberry Frozen Yogurt Variations

Now, let’s get creative! While I love the classic version, sometimes I like to mix things up depending on what’s in my pantry or who’s coming over. Here are some of my favorite twists on this cranberry frozen yogurt:

Citrus swap: Swap the lemon juice for orange zest – it adds this bright, sunny flavor that pairs so well with cranberries. I’ll even add a splash of orange juice sometimes for extra zing. It’s like a creamsicle but with a cranberry kick!
Dairy-free delight: Use coconut yogurt instead of Greek yogurt for a vegan version. The coconut adds this subtle tropical note that’s surprisingly delicious with the tart cranberries. Just make sure it’s unsweetened so you don’t overpower the flavor.
Spiced up: Add a pinch of cinnamon or nutmeg to the mix for a cozy, holiday vibe. I did this last Thanksgiving, and my family couldn’t stop raving about it. It’s like cranberry sauce meets frozen yogurt – genius!
Herbal twist: Add a tablespoon of fresh thyme or rosemary to the cranberry mixture before blending. Sounds weird, I know, but trust me – the herbal notes take it to a whole new level. Perfect for when you want to impress your foodie friends.
Boozy upgrade: For grown-up gatherings, I’ll add a splash of orange liqueur or vodka to the mix. It keeps the yogurt from freezing too hard and adds this sophisticated kick. Just don’t overdo it, or it’ll turn into a slushie!

See? The possibilities are endless. Play around with these ideas and make this recipe your own. It’s hard to mess up when you start with something as delicious as cranberry frozen yogurt!

Nutritional Information

Okay, let’s talk numbers—but don’t worry, we’re keeping it simple! Since I know we all have different dietary needs (and let’s be real, sometimes we just want to know if we can have seconds), here’s the scoop on what’s in this cranberry frozen yogurt. Just remember, these are estimates based on my exact ingredients—your brand of yogurt or cranberries might tweak things slightly.

Per serving (about 1/2 cup):

120 calories – Perfect for when you want something sweet without the guilt
4g fat (2.5g saturated) – That creamy texture comes from the good fats in Greek yogurt and cream
20g carbs – Mostly from the natural fruit sugars and a touch of added sugar
3g protein – Thanks to that protein-packed Greek yogurt keeping you satisfied
1g fiber – Every little bit helps, right?

Now for my nutritionist friend’s favorite disclaimer: “Actual values may vary based on specific ingredients used.” (See our disclaimer.) But honestly? What really matters is that this treat is packed with probiotics from the yogurt and antioxidants from the cranberries. So go ahead—enjoy that second scoop knowing you’re giving your body some love too!

FAQs About Cranberry Frozen Yogurt

Got questions? I’ve got answers! Here are the most common things people ask me about making this cranberry frozen yogurt—plus all my tips to make sure yours turns out perfect every time.

Can I skip the ice cream maker?

Absolutely! If you don’t have an ice cream maker, no worries—I’ve got you covered. Pour your mixture into a shallow dish (like a loaf pan) and stick it in the freezer. Every 30 minutes, take it out and give it a good stir with a fork to break up the ice crystals. It’ll take about 3-4 hours to firm up, but the texture will still be creamy and dreamy. Just be patient—it’s worth it!

Can I use dried cranberries?

Oh, I tried this once—big mistake! Dried cranberries are way too sweet and chewy for this recipe. They just don’t blend well, and you’ll end up with a weird texture. Stick with fresh or frozen cranberries—they’re tart, juicy, and perfect for that smooth, vibrant puree. Trust me, it’s a game-changer.

How do I reduce the tartness?

Cranberries can be pretty puckery, but I’ve got a simple fix. After blending, taste your mixture before freezing. If it’s too tart for your liking, add another tablespoon (or two) of sugar until it hits that sweet spot. Remember, everyone’s taste buds are different, so adjust until it’s just right for you. You can also balance the tartness with a drizzle of honey or maple syrup when serving. Problem solved!

Rate This Recipe

Alright, it’s your turn! Did you make this cranberry frozen yogurt? I’m dying to hear how it turned out for you. Whether you followed the recipe to the letter or put your own spin on it (no judgment here – my kitchen is a no-recipe-police zone), tell me all about it!

5-Ingredient Cranberry Frozen Yogurt – Refreshing & Delicious

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A refreshing and tangy frozen yogurt made with cranberries. Perfect for a light dessert or a cool treat on a hot day.

Author: Cole Bennett
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 4 hours 15 mins
Yield: 4 servings 1x
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Low Fat

Ingredients

Scale

2 cups fresh or frozen cranberries
1/2 cup sugar
1 cup plain Greek yogurt
1/2 cup heavy cream
1 tsp vanilla extract
1 tbsp lemon juice

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Instructions

Blend cranberries and sugar until smooth.
Strain the mixture to remove seeds and skins.
Mix yogurt, cream, vanilla, and lemon juice in a bowl.
Combine the cranberry mixture with the yogurt mixture.
Pour into an ice cream maker and churn according to manufacturer’s instructions.
Freeze for at least 4 hours before serving.

Notes

Adjust sugar based on cranberry tartness.
For a smoother texture, blend the yogurt mixture before churning.
Use full-fat yogurt for creamier results.

Nutrition

Serving Size: 1/2 cup
Calories: 120
Sugar: 18g
Sodium: 25mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg