This quick, single-serving frozen yogurt blends tart berries with creamy Greek yogurt for a refreshing, tangy-sweet treat. Finished with a crisp, matcha-white chocolate shell, it delivers the indulgence of dessert with minimal effort—no ice cream maker needed. Best served immediately for that perfect soft-serve texture and dramatic shell crack.

Ingredients

Frozen Yogurt

• 1 (5.3 oz) container whole-milk Greek yogurt
• 1 1/4 cups frozen strawberries or raspberries (about 6 oz)
• 2 Tablespoons granulated sugar
• Pinch of kosher salt
• 2 Tablespoons heavy cream (optional; or use coconut cream for dairy-free)

Matcha Shell

• 2 Tablespoons chopped white chocolate
• 1 teaspoon coconut oil
• 1/2 teaspoon matcha powder

Preparation

1. Blend Frozen Yogurt: Combine yogurt, frozen berries, sugar, salt, and cream (if using) in a blender. Blend until very thick and smooth—like a shake you eat with a spoon. Use a tamper or spatula to help incorporate ingredients as needed.
2. Freeze: Spoon the mixture back into the yogurt container or into a freezer-safe dish. Cover and freeze until just firm, about 30 minutes (up to 2 hours maximum to avoid iciness).
3. Make Matcha Shell: In a microwave-safe bowl, combine white chocolate and coconut oil. Microwave in 20–30 second bursts until melted, stirring between each. Whisk in matcha powder until smooth. Let cool slightly—about 5 minutes—until it thickens a bit.
4. Serve and Top: Transfer the frozen yogurt to a bowl if desired. Drizzle the warm matcha shell over the top. Let it sit for 2–3 minutes until the shell hardens. Crack and enjoy immediately.