Peach Cardamon Frozen Yogurt

Peach Cardamon Frozen Yogurt

Yield: Makes 1 quart  |  Total time: 20 min
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Recipe and Photos by Jennifer McGovern.

Photo and Recipe by Jennifer McGovern
Photo and Recipe by Jennifer McGovern

When most people think of Alaska, they often think cold and not hot.  This is usually the case, even summers can be chilly, but this summer has been an exception, with record breaking temperatures.  The continuous stretch of 70 and 80 degree days may not sound very hot, but to Alaskans, it may as well be a sweltering 100 degrees. All the stores have sold out of fans and water toys- our only way to cool down since air conditioning in homes and businesses is practically unheard of and usually unnecessary.

With all this heat, I have been craving something to help me cool off. I didn’t want to start my stove as it would heat up the house and I didn’t want to run to the nearest ice cream or frozen yogurt shop because my car is a sauna and doesn’t have a/c. Sticking my head in the freezer, which provided some relief, I saw my ice cream maker bowl and had a Eureka moment!

Inspired by a post I saw recently, I blended up some peaches with a bit of sugar, added Greek yogurt, and let it churn until it was soft serve consistency. It was refreshing--cold, tangy, and delicious, and I didn’t have to heat up anything, not even a simple syrup. I also like the quick and ease of this recipe, using ingredients I usually have on hand and it took only 20 minutes from start to finish (most of that time is hands-off while the dessert is churning); I decided the only thing that would make it better was cardamom, because, well…cardamom makes everything better.

I used Greek God’s Honey yogurt since it’s the only full fat yogurt I could find at the store. I’m so glad it was, because it is outstanding in this recipe, and also just as good as a stand-alone snack. Using a full fat Greek yogurt makes this dessert full-bodied and creamy, but you can substitute a non-fat or low-fat Greek yogurt.



  • 3 large peaches, preferably organic, pits removed (about 3 cups blended)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cardamom
  • 1/4 cup light brown sugar (can omit if peaches are super sweet)
  • 1 1/2 cups plain or honey flavored Greek Yogurt

Photo and Recipe by Jennifer McGovern
Photo and Recipe by Jennifer McGovern


  1. Place pitted peaches, skin on, in a blender with the lemon juice, cardamom and sugar. NOTE: If you prefer, strain out the peach skins after blending using a mesh strainer, but I like having the skins on for ease of preparation and find they eventually “melt” into the yogurt.  Stir in the Greek yogurt, and transfer mixture to an ice cream maker, and process according to manufacturer’s instructions, about 15 minutes for soft-serve consistency. Taste at once, or, if you have the will power, freeze until ready to eat.  Let soften a bit before serving.

Date Published: August 2, 2013
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