Pistachio Frozen Yogurt Cups
These pistachio frozen yogurt cups are cold, creamy, lightly sweet, and exactly the kind of freezer treat that feels way fancier than the effort required.
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I made these on a whim one hot afternoon when I was about two seconds away from walking down the street for gelato but refused to put on real clothes. I had a tub of Greek yogurt, a big bag of pistachios, and just enough honey to make something happen.
Everything went into the blender, crossed fingers included, then into silicone molds I usually swear I’ll bake with someday. A few hours later, I pulled out these perfectly creamy, just-sweet-enough little cups with that rich, toasty pistachio flavor that tastes like you tried harder than you did.
They’ve become my go-to freezer treat when I want something refreshing but still satisfying. One or two is plenty, and if you’re the type who snacks straight from the freezer while standing at the counter, these were absolutely made for you.
Why these pistachio frozen yogurt cups work
Blending the pistachios right into the yogurt is what gives these that creamy, almost ice-cream-like texture. No added cream needed, just letting the nuts do their thing.
Freezing them in smaller portions makes a huge difference. They firm up nicely but stay easy to bite into, not the tooth-breaking kind of frozen.
And that little drizzle of honey is just enough. It rounds everything out and balances the richness of the pistachios without stealing the spotlight.
"The perfect summer treat"
The color is so vibrant and eye-catching, which makes them fun right off the bat. The taste is incredible though -- and they are healthy! What's there not to like?
Pistachio Frozen Yogurt Cups
Equipment
- Blender or food processor
Ingredients
- ¾ cup full fat Greek yogurt
- 1 ½ cups shelled pistachios unsalted
- ¼ cup honey or maple syrup to taste
- Pinch of salt optional
- Extra chopped pistachios for topping
Instructions
- Add the Greek yogurt, pistachios, honey or maple syrup, and a pinch of salt to a blender or food processor.
- Blend until completely smooth and creamy, stopping to scrape down the sides if needed.
- Spoon or pour the mixture evenly into silicone muffin molds or small cups.
- Sprinkle chopped pistachios over the tops.
- Freeze for 3 to 4 hours, until just set and easy to bite into.
- Pop out of the molds and enjoy. If frozen longer, let them sit in the fridge for about an hour to soften slightly before serving.
Notes
- Taste the mixture before freezing and adjust the sweetness if needed. Pistachios can vary a lot.
- These are best when just set. If they freeze solid, a little fridge time brings them right back.
- Extra chopped pistachios on top is the move. Texture matters.
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