Last week I was in Corfu, living my best carnivore life and eating gloriously well — but that story is already told in last week’s post.
You might remember that the fridge was running a little too cold, and my Greek yogurt froze? And honestly, it was absolutely delicious! Thick, creamy, cold, and refreshing in the Corfu heat — I was completely sold. Right there and then, I knew I had to make a proper Carnivore Frozen Yogurt when I got home. Something a little more sophisticated than just tucking a yogurt tub in the freezer and hoping for the best.
But then I got back to Finland and real life hit me like a freight train. Dozens and dozens of orders waited for packing, and the virtual shelves of my clean keto and carnivore online store needed filling. That’s when the idea of an Instant Carnivore Frozen Yogurt started taking shape. Luckily, I already had a recipe for Instant Carnivore Cheesecake Slush / Ice Cream, so I used it as a base. Since Greek yogurt is runnier than cream cheese, I reduced the heavy cream — and that solution turned out to be perfect.
No freezing, no churning, no waiting — just pure creamy frozen yogurt bliss in under a minute.
And the timing could not be more perfect: Europe is currently absolutely baking. My son is in Vienna right now, where temperatures are pushing close to 40°C (104°F) — which is the kind of heat that makes you want to live inside a freezer. So whether you’re in Vienna, Helsinki, or anywhere in between, this one’s for you. Cold, creamy, carnivore-approved, and ready before you’ve even finished complaining about the heat.
Tips for a Perfect Instant Carnivore Frozen Yogurt
A blender and three ingredients sound foolproof — and it nearly is, but here are a few things worth knowing before you start:
Use the thickest Greek yogurt you can find
The thicker the yogurt, the creamier the result. Thin, watery yogurt will give you a slushy consistency rather than that thick, spoonable frozen yogurt texture you’re after. If your yogurt has any liquid whey sitting on top, drain it off before measuring.
Everything must be ice-cold
This is not the time for room temperature ingredients. Make sure both your yogurt and heavy cream come straight from the fridge — ideally from the coldest part of it. The colder your ingredients, the better the final texture.
Use a high-speed blender
A weak blender will struggle with the ice cubes and leave you with uneven chunks. A powerful, high-speed blender is what gives you that smooth, creamy consistency in seconds.
Serve immediately
This is an instant frozen yogurt — it’s at its absolute best the moment it comes out of the blender. If you let it sit, it will start to melt and lose that perfect, thick texture. Have your serving bowl and spoon ready before you even press the blend button.
Don’t overblend
Blend just until smooth. Overblending warms the mixture up and melts the ice, leaving you with a watery yogurt smoothie rather than frozen yogurt (in case this happens, you can pretend it was your goal and serve your concoction as a refreshing carnivore lassi). A good blender does this in well under a minute.
Step-by-Step Instructions
Take a jar of a high-speed blender and add 4 oz (115 g) of ice cubes.
Next, add 2 oz (60 g) of ice-cold thick plain full-fat Greek yogurt…
…and finally, 1 tablespoon of ice-cold heavy cream.
Close the lid tightly.
Blend until smooth, thick, and creamy.
Like this.
Transfer to a serving bowl.
Serve immediately.
Yum!
Here’s the recipe for you to enjoy:
Instant Carnivore Frozen Yogurt
Last week I was in Corfu, living my best carnivore life and eating gloriously well — but that story is already told in last week’s post.
You might remember that the fridge was running a little too cold, and my Greek yogurt froze. And honestly, it was absolutely delicious! Thick, creamy, cold, and refreshing in the Corfu heat — I was completely sold. Right there and then, I knew I had to make a proper Carnivore Frozen Yogurt when I got home. Something a little more sophisticated than just tucking a yogurt tub in the freezer and hoping for the best.
But then I got back to Finland and real life hit me like a freight train. Dozens and dozens of orders waited for packing, and the virtual shelves of my clean keto and carnivore online store needed filling. That’s when the idea of an Instant Carnivore Frozen Yogurt started taking shape. Luckily, I already had a recipe for Instant Carnivore Cheesecake Slush / Ice Cream, so I used it as a base. Since Greek yogurt is runnier than cream cheese, I reduced the heavy cream — and that solution turned out to be perfect.
No freezing, no churning, no waiting — just pure creamy frozen yogurt bliss in under a minute.
And the timing could not be more perfect. Europe is currently absolutely baking. My son is in Vienna right now, where temperatures are pushing close to 40°C (104°F) — which is the kind of heat that makes you want to live inside a freezer. So whether you’re in Vienna, Helsinki, or anywhere in between, this one’s for you. Cold, creamy, carnivore-approved, and ready before you’ve even finished complaining about the heat.
Ingredients
- 4 oz = 115 g ice cubes
- 2 oz = 60 g ice-cold thick plain full-fat Greek yogurt
- 1 tablespoon ice-cold heavy cream
Instructions
- Combine all ingredients in a high-speed blender.
- Close the lid and blend until smooth.
- Transfer to a serving bowl and serve immediately.
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Tips for (Keto) Variations
The basic recipe is already a winner, but if you want to branch out into more exciting territory, here are some keto-friendly twists worth trying. Sweeten each one to taste with powdered erythritol, allulose, stevia, or monk fruit — flavored stevias and monk fruit drops work beautifully here, too. If you are lucky to be my Ellin keittiö customer, I have 11 delicious flavored stevias for you to choose from (and more coming in the near future!)
Vanilla Frozen Yogurt: Add 1/2 teaspoon of vanilla powder (and your chosen sweetener) to the blender along with the other ingredients. Simple, timeless, and the kind of thing that never needs an excuse.
Strawberry Frozen Yogurt: Add 2 oz (60 g) of fresh or frozen strawberries to the blender along with the other ingredients. (Hint: use strawberry-flavored stevia for sweetening.) Classic, fruity, and impossible to dislike — basically frozen yogurt the way most people picture it.
Chocolate Frozen Yogurt: Add 1 tablespoon of unsweetened cocoa powder to the blender along with the other ingredients. Rich, chocolatey, and surprisingly satisfying for something that takes under a minute to make.
Coffee Frozen Yogurt: Add 1 teaspoon of instant espresso powder to the blender along with the other ingredients. Bold, smooth, and basically dessert and your morning coffee rolled into one. Pro tip: stir in 1/4 cup (60 ml) of grated extra-dark chocolate to the ready ice cream for an indulgent mocha twist.
Super Citrusy Frozen Yogurt: Add 1 teaspoon of finely grated zest of one organic lemon, 1 tablespoon of fresh organic lime juice, and 5 drops of LorAnn orange oil to the blender along with the other ingredients. Three citrus fruits in one frozen yogurt — bright, zingy, and so refreshing that it practically makes the heatwave feel intentional. (Hint: use my orange or lime stevia for sweetening.)
Salted Caramel Frozen Yogurt: Add a few drops of caramel-flavored monk fruit or 1/4 teaspoon of caramel-flavored stevia powder to the blender along with the other ingredients. When serving, sprinkle a generous pinch of flaky sea salt on top. Sweet, salty, rich, and the kind of thing you might find yourself making every single day once you try it.
Final Thoughts
And there you have it — frozen yogurt that goes from blender to bowl in under a minute, with no churning, no freezing, and no patience required whatsoever. Sometimes the best recipe ideas come from the most unexpected places, and who would have thought that an overenthusiastic fridge in Corfu would end up inspiring one of the quickest and most refreshing recipes on this blog?
I have said it before, and I will say it again: accidental kitchen disasters are criminally underrated as a source of inspiration. Bread mold gave us penicillin. An overactive fridge in a Greek holiday apartment gave us this. I think we can all agree that both are pretty important contributions to human well-being.
Now go make it. And if anyone asks why you are standing in the kitchen blending ice cubes at 11pm, just tell them it’s for your health. Because honestly — it is.
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