Cake Batter Frozen Yogurt in 5 Minutes (No Machine)

Cake Batter Frozen Yogurt in 5 Minutes (No Machine)

Serves: 4 people
Prep Time: 5 minutes
Cake Batter Frozen Yogurt in 5 Minutes (No Machine)


  • 1 cup (8oz/225g) plain yogurt (greek, non-fat or full fat)
  • 8 oz cream cheese
  • 3 Tablespoons honey
  • 3 teaspoons vanilla
  • 3 Tablespoons sprinkles


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Have you ever wanted to make ice cream or frozen yogurt but not wanted to buy a whole machine… a machine that is expensive, will take up space, and can only do one thing. You’re not the only one who has this problem. Many people don’t have the money or the space for an ice cream maker.

The best part about this recipe… well one of the best parts, is that this recipe doesn’t require a machine. Also, it’s super easy! Not to mention it does take much prep time at all. And above all it's delicious. This recipe is also fully customizable for vegans and people who can’t tolerate dairy. You can swap the honey for any sweetener you prefer, and the cream cheese and yogurt can be swapped for any type of dairy-free alternative you desire.

You could also make it sugar free if you used stevia or splenda. The instructions are fairly simple. You start by putting everything into a food processor or high powered blender. Scrape down the sides a few times to ensure there's no clumps. Then transfer the mixture to an airtight container and you're done.

If you're putting sprinkles in your recipe I would suggest putting them in at the end to avoid them being completely blended smooth. You can even store it for up to a month… not that it’d last that long... Everyone will love this frozen yogurt and probably ask you where you bought it, and they won’t believe you when you say you made it yourself.

  1. Add the cream cheese, honey (or agave nectar), yogurt and vanilla into a food processor (or liquidizer).
  2. Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
  3. Stir in the sprinkles with a spatula. Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.