It wouldn’t be me if I didn’t make a rosemary frozen yogurt flavor for my May froyo series. BIG TIME rosemary fan over here.

And let me tell ya, it works even better than I imagined. There’s something about the herb plus creamy vibe that just works, while also making it feel incredibly posh.

Like, this feels like a treat you’d have at a fancy restaurant where they didn’t want to just finish your meal with a basic vanilla ice cream. No shade to the vanilla fans, ok.

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easy frozen yogurt recipe with fresh herbs

ROSEMARY FROZEN YOGURT

The key to that rosemary flavor is infusing the fresh rosemary in a steamy pot of milk and cream. The longer you steep, the bigger the flavor (and we want to taste all the rosemary goodness).

This is why I recommend steeping your rosemary in the liquid the night before, at least, before churning the next day. Then you’ll strain and whisk it into our standard, ultra-creamy frozen yogurt base before chilling and churning.

Can I use dried rosemary instead of fresh? I highly recommend fresh rosemary for this recipe, since you’ll get all the extra flavor from the herb oils. Dried just doesn’t do it for me here.

churning ice cream with kitchenaid mixer

INGREDIENTS

Whole milk: Forms the creamy base of the frozen yogurt with a lighter texture.
Heavy cream: For rich creaminess with less iciness.
Fresh rosemary: Infuses the frozen yogurt with a subtle herbal flavor.
Full-fat plain Greek yogurt: Gives the froyo its tangy flavor, thick texture, and signature frozen yogurt taste.
Granulated sugar: Sweetens the frozen yogurt and helps keep the texture scoopable.
Vanilla extract: Adds warmth while making the herbal and tangy flavors pop.
Salt: Balances the sweetness and brings out the rosemary flavor.

Can I infuse other herbs in frozen yogurt? Yes PLEASE! I mean lavender sounds amazing, but you could do any your heart desires, thyme, sage, and the obvious, mint!

HOW TO MAKE ROSEMARY FROZEN YOGURT

Pour the milk and 1 cup of heavy cream into a pot and heat over medium-low heat until the mixture is steaming but not boiling. Remove from the heat, add the fresh rosemary, and press it down so it’s fully submerged.

Cover the pot and let it steep at room temperature for 30 minutes. Transfer the rosemary cream mixture to the refrigerator and let it infuse overnight for the strongest flavor.

If your ice cream maker bowl needs to be frozen ahead of time, place it in the freezer now so it’s fully chilled and ready for churning!

The next day, strain the rosemary-infused milk through a fine mesh sieve into a large bowl to remove the herbs. Whisk in the Greek yogurt, sugar, vanilla extract, salt, and remaining 2 tablespoons of heavy cream until the frozen yogurt base is smooth.

Cover the bowl and place it in the freezer for 30 minutes to help the mixture chill quickly before churning. Starting with a colder base helps create a creamier homemade frozen yogurt texture.

Pour the chilled rosemary frozen yogurt base into your ice cream maker and churn on low speed until it reaches a thick soft serve consistency, about 15 minutes. Transfer the froyo to a freezer-safe container and freeze for a few hours until firm enough to scoop. Serve as is, with homemade caramel sauce, or topping a flaky fruit galette.

3 reasons you’ll love this rosemary frozen yogurt

A fun, herby twist on a creamy summertime treat
Eggless and whisked together in one bowl for a simple homemade dessert
Swap in your favorite fresh herbs to make unique treats for every occasion

TIPS & VARIATIONS

While you can try this recipe with dried rosemary, I’m only going to recommend fresh herbs for your frozen yogurt. The herb oils and added flavor are going to be much stronger with fresh!
Take the time to steep your rosemary! This is where all the flavor comes in, so don’t skimp.
Use this homemade frozen yogurt recipe as a base for any of your herbal concoctions. Think fresh lavender, mint, sage, or basil!
To make scooping easier, take your set frozen yogurt out of the freezer and leave it at room temperature for 5-10 minutes before serving.

STORING HOMEMADE FROZEN YOGURT

Place your rosemary froyo in a freezer-safe container and store in the freezer for up to 3 weeks. The yogurt will last longer, but it will begin to get icy the longer it stays in the freezer.

RECIPES TO SERVE WITH FROZEN YOGURT

EQUIPMENT YOU’LL NEED

Prep Time 12

Total Time 16

Servings 8 servings

Course Dessert

Cuisine American

This rosemary frozen yogurt brings a delicious herbal twist to this creamy, tangy dessert. Delicious as is, topped with a little flaky salt, homemade caramel sauce, or served with a slice of pie.

Equipment

Medium Pot
Measuring Cups
Measuring Spoons
Mixing Bowl
Ice cream maker
Spatulas

Ingredients

1 cup whole milk
1 cup heavy cream
16- inches fresh rosemary
2 cups full-fat plain Greek yogurt
¾ cup granulated sugar
½ tsp vanilla extract
¼ tsp salt
2 tbsp heavy cream

Instructions

Pour your milk and 1 cup of heavy cream into a pot and place it over medium-low heat. Once steaming (not boiling!), remove from heat and add in your fresh rosemary, pressing down to cover it in the liquid. Cover the pot with a lid and leave to steep at room temperature for 30 minutes before placing in the fridge overnight. The longer it steeps, the better the rosemary flavor!
If the bowl of your ice cream maker needs to be frozen before use, pop it in the fridge now so it’s ready to go!
The next day, strain your rosemary milk through a fine mesh strainer into a bowl. Whisk in your Greek yogurt, sugar, vanilla, salt, and remaining 2 tablespoons of heavy cream
Cover and chill in the freezer for 30 minutes
Pour the rosemary froyo base into the ice cream mixer and churn on low speed until you’ve reached a soft serve consistency. About 15 minutes
Place your rosemary froyo into a freezer-safe container and freezer for a few hours, until it’s firmed to a scoopable consistency. Enjoy!