Frozen Yogurt Matcha Swirl (Print version)

A creamy frozen yogurt treat swirled with matcha, pistachio, and fresh berry purees, perfect for a light indulgence.

# What you'll need:

→ Yogurt Base

01 - 2 cups plain Greek yogurt (full-fat or 2%)
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon vanilla extract

→ Swirl Components

04 - 2 teaspoons matcha powder
05 - 1 tablespoon warm water
06 - 3 tablespoons pistachio cream or smooth pistachio butter
07 - 1/4 cup fresh raspberries
08 - 1/4 cup fresh blueberries
09 - 2 teaspoons sugar or agave syrup (divided)

→ Toppings

10 - 2 tablespoons chopped pistachios
11 - 1/4 cup mixed fresh berries (raspberries, blueberries, strawberries), sliced if large

# Directions:

01 - Line a 9x13 inch baking sheet with parchment paper. In a medium bowl, combine Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
02 - Evenly spread the yogurt mixture on the prepared baking sheet to approximately half an inch thickness.
03 - Whisk matcha powder with warm water in a small bowl until a smooth paste forms.
04 - If pistachio cream is too thick, warm slightly until it can be drizzled easily.
05 - In separate bowls, mash raspberries with 1 teaspoon sugar or agave syrup until saucy but still slightly textured; repeat with blueberries.
06 - Drop spoonfuls of matcha paste, pistachio cream, raspberry puree, and blueberry puree over the yogurt base. Gently swirl with a skewer or knife to create a marbled pattern.
07 - Sprinkle chopped pistachios and mixed fresh berries evenly over the top.
08 - Place the baking sheet uncovered in the freezer for at least three hours until completely firm.
09 - Break or cut the frozen bark into pieces. Serve immediately or store in an airtight container in the freezer for up to two weeks.

# Expert Tips:

01 -
  • It tastes indulgent but actually feels light and protein-packed, so you won't feel guilty reaching for seconds.
  • The prep is genuinely lazy—no baking, no complicated timing, just spreading and swirling.
  • Those matcha and pistachio ribbons look like you spent hours in the kitchen when really it took fifteen minutes.
02 -
  • Don't skip the step of dissolving matcha in warm water first—dry matcha sprinkled onto cold yogurt will clump and taste gritty no matter how hard you swirl.
  • The texture transforms the longer it freezes; three hours gives you a soft bark, but overnight creates that perfect snap and crystalline mouthfeel.
03 -
  • Chill your mixing bowl and baking sheet in the freezer for five minutes before spreading—it helps the yogurt set faster and gives you a smoother finish.
  • If your pistachio cream is very thick, warm it for just ten seconds in the microwave, not longer—you want it pourable but not hot.
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