Salted Vanilla Pistachio Frozen Yogurt
Salt is truly an unsung hero in desserts, both in how it amplifies flavor and adds its own “flavor” to a treat. This salted vanilla pistachio frozen yogurt is basically my nutty, creamy, salty, sweet ode to the power of salt in desserts.
And man, oh man, is she delicious. I literally just stood at the counter with a spoon and this container of homemade frozen yogurt, nibbling away.
Also, don’t you just love it when your dessert unintentionally turns into a work of art? I mean, peep those swirls, my friends!!
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SALTED PISTACHIO FROZEN YOGURT
I took the creamy vanilla base from this Moose Tracks frozen yogurt, folded in some flaky salt, and swirled in ribbons of homemade pistachio paste. It packs in color and flavor all in one scoop.
Side note, homemade pistachio paste is not only way cheaper than buying, but it’s also incredibly simple to make. As long as you have a blender or a food processor, it’s basically a matter of whirring it into a spreadably delicious paste.
What ingredients do you need to make pistachio paste at home? Only four: pistachios, sugar, salt, and a little oil. Use a neutral oil (like canola) so it doesn’t overpower the flavor of the spread!
INGREDIENTS
- Full-Fat Plain Greek Yogurt: the creamy, tangy base of the frozen yogurt that adds protein and richness
- Sugar: sweetens the yogurt base, balancing its natural tang
- Whole Milk: loosens the texture of the yogurt for a smoother, more scoopable consistency
- Heavy Cream: adds extra richness and creates a creamier texture
- Vanilla Extract: provides warm flavor throughout the froyo base
- Salt: enhances overall sweetness and deepens the vanilla flavor
- Shelled Roasted Pistachios: for a deep nutty flavor and natural color
- Sugar: lightly sweetens the pistachio paste and balances flavor
- Neutral Oil: helps blend the pistachios into a smooth, spoonable paste with a silky texture
- Flaky Sea Salt: balances with the creamy vanilla base to bring a salty-sweet element
How do you make the pistachio flavor even stronger? Roast them! Roasted pistachios are really gonna make that flavor pop. You can buy pistachios already roasted, or roast them yourself!
HOW TO MAKE SALTED PISTACHIO FROZEN YOGURT
If you’re using an ice cream maker that requires pre-freezing, make sure the bowl is frozen according to the manufacturer’s instructions before starting this recipe! This step is essential for a properly churned, creamy frozen yogurt texture.
Prepare the salted vanilla froyo base and homemade pistachio paste…
Whisk together the Greek yogurt, sugar, whole milk, heavy cream, vanilla extract, and table salt until completely smooth. Cover and chill in the freezer for 30 minutes.
While the base chills, prepare the homemade pistachio paste. Add the roasted pistachios to a blender or food processor and blend until chopped and thick in texture.
Add the sugar and salt to the pistachios, then continue blending until the mixture becomes finely ground. Pour in the oil and blend again, scraping down the sides as needed, until a smooth, slightly loose pistachio paste forms.
Churn your homemade frozen yogurt…
Once chilled, pour the vanilla base into your ice cream maker and churn on low speed for 15–20 minutes, or until it reaches a soft-serve consistency. The mixture should be thick, creamy, and scoopable.
Fold in the flaky sea salt using a spatula. This adds a subtle salty finish that enhances the vanilla flavor.
To assemble your salted vanilla pistachio frozen yogurt…
Work quickly since the churned frozen yogurt will begin to soften fast after removing it from the ice cream maker. Spread half of the vanilla froyo base into an even layer in a freezer-safe container.
Drizzle half of the pistachio paste over the first layer, then repeat with the remaining frozen yogurt and pistachio paste. Use a knife or spatula to gently swirl the layers together, keeping visible ribbons rather than fully mixing.
Cover the container and freeze for a few hours until the frozen yogurt is firm and scoopable. Serve topped with chopped pistachios and a sprinkle of flaky sea salt for extra crunch and flavor.
3 reasons you’ll love this salted pistachio frozen yogurt
TIPS & VARIATIONS
- Whisk your vanilla frozen yogurt base until as smooth as you can get it before freezing. Don’t worry if it’s not completely smooth, I usually still have some bits of yogurt, but they’ll smooth out as they churn!
- Don’t skip freezing your frozen yogurt base. You may think it’s cold enough since the ingredients came from the fridge, but it’s key that the liquid is very cold when it hits the ice cream maker for the proper creamy churn.
- This mixture doesn’t take long to churn in the ice cream maker. I used the KitchenAid ice cream bowl mixer attachment, and they give the tip that once you hear it “clicking,” it’s likely done churning. So pay attention to texture and sound as needed!
- If you want less vanilla and more pistachio, you can spoon in a little of your homemade paste into the ice cream maker as it churns. This will give you more of a pistachio froyo vibe, but still save some for those added swirls!
MAKING AHEAD & STORING
Instead of freezing, you can make your vanilla frozen yogurt base the day before and store it covered in the fridge until you’re ready to churn and assemble the next day. You can also make your homemade pistachio paste in advance and store it in a sealed jar in the fridge for up to 2 weeks or frozen for up to 2 months.
Once assembled, store your salted vanilla pistachio frozen yogurt in the freezer where it will keep for up to a month, but it is best enjoyed in the first 2-3 weeks for the creamiest texture. It will start to crystallize the longer it freezes past that point.
MORE SUMMER DESSERT RECIPES
- Chocolate Pudding Pie
- Mini Fruit Tarts
- Strawberry Goat Cheese Galette
- Peach-Basil Puff Pastry Tarts
- Creamy Pistachio Dessert
EQUIPMENT YOU’LL NEED
Equipment
- Mixing Bowls
- Whisk
- Spatulas
- Ice cream maker
- Measuring Cups
- Measuring Spoons
- Food Processor or Blender
Ingredients
- 2 cups full-fat plain Greek yogurt
- ¾ cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 ½ tsps vanilla extract
- ¼ tsp table salt
- ½ teaspoon flaky sea salt
- 1 cup shelled roasted pistachios plus extra for topping
- 2 ½ tablespoons sugar
- ⅛ tsp table salt
- 2 tablespoons neutral oil or light olive oil
Instructions
- If using an ice cream maker that needs to be frozen before using, pop that base into the freezer for the required time before making this recipe!
- Start by prepping your salted vanilla froyo by whisking together the yogurt, sugar, milk, cream, vanilla, and table salt until smooth. Cover and chill in the freezer for 30 minutes
- While your base chills, make your pistachio paste. Add your roasted pistachios to a blender or food processor and blend until minced and somewhat thick
- Add in the sugar and salt, blending until finely ground and thick. Then pour in your oil, blending until a smooth, slightly loose paste forms. Make sure to scrape down the sides and bottom of your blender in between each addition
- Add your chilled vanilla base to your ice cream maker and churn on low speed until you reach a soft-serve consistency. About 15 – 20 minutes
- Fold in ½ teaspoon of flaky sea salt to your churned froyo base with a spatula
- When ready to assemble, have your container and pistachio paste ready to put together quickly. The froyo will melt relatively fast once removed from the ice cream maker!
- Pour half of your vanilla froyo base into a freezer-safe container. Spread into an even layer before drizzling over half of your pistachio paste. Top with the remaining salted vanilla base, and drizzle the remaining pistachio paste over the top
- Use a knife or spatula to swirl your pistachio paste with your salted vanilla base. Just a few, you want to see swirls, not blend it completely in. Cover and place in the freezer for a few hours until it’s reached a scoopable consistency
- Serve topped with a sprinkling of chopped pistachio and flaky sea salt!
