Pistachio Frozen Yogurt Cups

pistachio frozen yogurt cup topped with chopped pistachios

Creamy pistachio frozen yogurt cups made by blending Greek yogurt, pistachios, and honey until smooth then freezing in silicone molds. Five ingredients, no churn, ready in four hours.

Course Dessert

Cuisine American

Keyword frozen yogurt cups, greek yogurt dessert, healthy freezer treats, high-protein dessert, pistachio dessert, pistachio frozen yogurt

Prep Time 10

Freeze Time 4

Total Time 4 10

Servings cups

Calories 231kcal

Author Chef Josh

Equipment

Blender or food processor
Silicone muffin tray or paper cups

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

Blend: Add Greek yogurt, pistachios, honey or maple syrup, and a pinch of salt to a blender or food processor. Blend until completely smooth, stopping to scrape down the sides as needed.

When I filmed this recipe, my blender was in use! So I used a glass jar and my immersion blender to blend. Either works, go for what's easiest for you.

Taste and Adjust: Taste the mixture and adjust sweetness if needed. Pistachios vary in intensity so this step matters.
Fill the Molds: Spoon or pour the mixture evenly into silicone muffin molds or small cups.
Top: Sprinkle chopped pistachios generously over the tops before freezing.
Freeze: Freeze for 3 to 4 hours until just set and easy to bite into.
Serve: Pop out of the molds and eat immediately. If frozen for longer than 4 hours, transfer to the fridge for about an hour before serving to soften slightly.

Video

Notes

On the Molds: Silicone muffin molds are the right tool here. The flexibility is what lets you pop the cups out cleanly without cracking them. Rigid plastic or metal molds work but require running warm water over the outside to release. I use a standard 12-cup silicone muffin pan. Small paper cups with popsicle sticks work if you don't have silicone molds and turn these into proper frozen pops.

On the Pistachio Quantity: The ratio of 1.5 cups pistachios to ¾ cup yogurt gives you a rich, deeply flavored cup. If you want something milder and lighter, reduce to 1 cup pistachios and increase the yogurt to 1 cup. The texture becomes less dense and more yogurt-forward. Both versions work, it depends whether you want a pistachio cup that tastes like a dessert or one that tastes like a healthy snack.

On Storage: These keep well in the freezer for up to two weeks in an airtight container or freezer bag. After that, the texture starts to get icier as the water molecules in the yogurt recrystallize. They're best in the first few days when the texture is at its creamiest.

Nutrition