Lemon Frozen Yogurt

This easy, lemon frozen yogurt will quickly become a favorite in your household. It’s creamy and refreshing and only 4 ingredients.

Surely you’ve heard of taking lemons and making lemonade. We take the sour things life loves to hand to us, and make them into something sweet. Lemon frozen yogurt is the perfect balance of creamy and sweet, with a little zing.

Between the unsettling current events and the every day challenges life seems to be handing all of us now, who couldn’t use a sweet transformation? Could we add some sugar to this sour lemon of a year and made delicious lemonade?

A vintage ice cream sundae dish is filled with lemon frozen yogurt and sprinkled with lemon zest. A whole fresh lemon sits next to the dish.

My favorite thing about making lemon frozen yogurt is the simplicity. Here’s what you need to make it in your kitchen.

  • Full Fat Yogurt: do not skimp on the fat in your yogurt. You need the extra fat so the dessert is creamy and not hard as a brick. I’m sharing my favorite brand to use in this recipe.
  • Sweetened condensed milk: provides the sweetness to the lemon tang, and the milk helps with smoothing out the yogurt to an ice cream consistency.
  • Vanilla: it makes everything better.
  • Fresh squeezed lemon juice: also, don’t skimp on using fresh squeezed lemon juice. Fresh juice gives this lemon frozen yogurt a brightness you won’t get in bottled juice.
  • Lemon Zest: Zest takes the bright factor to a whole other level

The ingredients for lemon frozen yogurt. Chobani honey flavored greek whole milk yogurt, vanilla, sweetened condensed milk and fresh lemons.

If I’ve learned anything this past year, it’s that nothing is certain or guaranteed. So just go ahead and eat the good stuff. 

I’ve looked at a lot of lemon frozen dessert recipes online and I’m going to say something here. They don’t have enough sugar to balance the sour of the lemon juice. They just don’t. Personally, if I’m going to have dessert, I want it taste like dessert! Don’t you? If low fat, low sugar is your thing, this may not be the best recipe for you.

You need fat in ice cream (and in frozen yogurt) so your dessert is creamy and scoopable. If you go low fat, it’s full of water and what does water do in the freezer? Remember ice cubes? If you don’t add enough fat and sugar, a frozen treat winds up being a block of ice. Which is fine if you are going for popsicles. But if you want something akin to ice cream, you need the fat of the full fat yogurt

closeup view of lemon frozen yogurt topped with fresh lemon zest.

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A vintage ice cream sundae dish is filled with lemon frozen yogurt and sprinkled with lemon zest. A whole fresh lemon sits next to the dish.

Lemon Frozen Yogurt

  • Author: Patty McGuire
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: no bake
  • Cuisine: American


Lemon frozen yogurt will quickly become a favorite treat in your household. Use fresh squeezed lemon juice. It’s creamy and refreshing, and we love it all year long!


  • 2 16 oz tubs of Chobani whole milk Greek Yogurt in the Honey flavor
  • 14 oz sweetened condensed milk
  • 1/2 cup fresh squeezed lemon juice
  • zest of one lemon
  • 2 tsp vanilla
  • 1/4 cup lite corn syrup (optional)


  1. Pour the yogurt into a large bowl and whisk until smooth.
  2. Add the sweetened condensed milk, vanilla, and corn syrup (if using) and whisk until smooth.
  3. Add the lemon juice and zest and whisk until smooth.
  4. Pour into prepared ice cream maker and churn according to the instructions.
  5. Serve prepared frozen yogurt once churned as is or with some freshly zested lemon on top.


  1. I suggest using the Chobani Honey yogurt, because I get the most delicious finished frozen yogurt from it. This is not sponsored in any way. I’m sharing my actual recipe for this dessert, and through trial and error have found this particular flavor and brand makes the best end result.
  2. I also suggest using the corn syrup. It is an old secret ingredient that keeps your frozen treats creamier. The tendency for any ice cream or frozen yogurt that uses fruit is for the finished dessert to go icy over time. Since we are not going for granita here, but something similar to ice cream, I prefer it creamier.
  3. Half the fun of cooking is experimenting and find out what YOU like best. So start here, try it and then adjust it according to your taste. As written, this is a favorite of my mom and me.
A signature that reads with love and cupcake, Patty. My signoff for every blog post. A script font with an illustration of a cupcake is included.

portrait of the author in her kitchen

Hi! I’m Patty!

Sewist, baker, maker

I love figuring out new ways to use pom poms, where I can stash more fabric, and I’m always wondering what to bake next…chocolate or lemon? When not dreaming up new things to make (or bake), I love riding my beach cruiser on the Boardwalk, enjoying classic movies, and planting new things in my tiny but mighty container garden.

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