Frozen Yogurt Matcha Pistachio (Printable)

Creamy frozen yogurt swirled with matcha, pistachio cream, and berries for a refreshing snack.

# What You 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 for berry purees)

→ Toppings

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

# How To Make It:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - In a medium bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth.
03 - Evenly spread the yogurt mixture over the parchment-lined baking sheet to a thickness of about 1/2 inch.
04 - In a small bowl, whisk matcha powder with warm water to create a smooth paste.
05 - Gently warm pistachio cream if needed to achieve a drizzle-friendly consistency.
06 - In separate bowls, mash raspberries and blueberries each with 1 teaspoon sugar or agave syrup until saucy but retaining some texture.
07 - Spoon dollops of matcha paste, pistachio cream, raspberry puree, and blueberry puree over the yogurt and swirl gently using a skewer or knife for a marbled effect.
08 - Sprinkle chopped pistachios and mixed fresh berries evenly over the surface.
09 - Freeze uncovered for at least 3 hours until fully firm.
10 - Break or cut the frozen bark into pieces and serve immediately or store in an airtight container in the freezer for up to 2 weeks.

# Helpful Tips:

01 -
  • It tastes indulgent but quietly sneaks in protein and probiotics, so you can have it for breakfast or dessert without overthinking.
  • The whole thing comes together in 15 minutes of actual work, then the freezer does the rest while you forget about it.
  • Visually, it's stunning enough to photograph or bring to someone's house, but you made it in your own kitchen.
  • One batch lasts almost two weeks if you don't eat it all first.
02 -
  • Don't use cold pistachio cream straight from the fridge—it'll seize up and refuse to swirl, sitting in hard little blobs that don't marble at all.
  • The matcha paste has to be completely lump-free, or you'll be chewing gritty bits of unmixed powder that taste bitter and wrong.
  • If your kitchen is warm, work quickly once you pull out the pistachio cream; even a few minutes makes a difference in how smoothly it drizzles.
03 -
  • If matcha is new to you, start with half a teaspoon to see if you like it before committing to swirls; some people find it grassy and off-putting until they taste quality matcha.
  • Pistachio cream separates, so the oil rises to the top—either mix it back in before using, or embrace that thin layer of pistachio oil as flavoring.
Go Back