This Peaches and Cream Frozen Yogurt Bark (with buttery pistachios for a salty crunch!) is a high-protein, whole-foods frozen snack that’s as refreshing as it is satisfying. It’s sweet, creamy, slightly tangy, and packed with nourishing ingredients to keep you cool and fueled all summer long.
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This frozen yogurt bark recipe is the ultimate better-for-you frozen treat. It’s made with just four simple ingredients: creamy Greek yogurt, naturally sweet honey, juicy peaches (fresh or frozen), and a sprinkle of chopped pistachios. It’s cold, crunchy, and everything we love about peaches and cream—just reimagined in frozen bark form.
Looking for more high-protein snacks? Don’t miss our Key Lime Pie Energy Balls, Kitchen Sink Energy Balls, or Chocolate Peanut Butter Protein + Fiber Bars—all crowd-pleasers, all nourishing.
Why You’ll Love This Recipe
- It’s healthy – four real-food ingredients, no refined sugar, and loaded with protein thanks to Greek yogurt. This is a snack you’ll feel great about keeping stocked in your freezer.
- It’s easy – no cooking, baking, or special equipment needed. Stir, spread, top, and freeze. Done.
Yogurt Bark Ingredients
You only need 4 ingredients to make this yogurt bark, and each one can be customized to suit your taste or what you already have in the fridge.
- Greek yogurt – any plain Greek yogurt works great. Full-fat makes the creamiest bark, but 2% or nonfat works, too. For dairy-free, grab a coconut or almond-based yogurt with some body to it.
- Honey – this adds natural sweetness and helps balance the tanginess of the yogurt. Feel free to swap in maple syrup or agave, if preferred.
- Peaches – frozen peach slices are easy and convenient, but fresh peaches (peeled or unpeeled) work beautifully when in season.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications
Here’s how to tweak this recipe to fit your needs:
- Make it dairy-free – use a dairy-free yogurt alternative that’s thick and creamy.
- Use a different fruit – strawberries, blueberries, blackberries, bananas, mango, kiwi—if you can slice it, you can bark it.
- Use a different nut – sub pistachios for chopped almonds, walnuts, peanuts, or sunflower seeds for a nut-free version.
How to Make Frozen Yogurt Bark
This might be one of the easiest recipes on the site. Here’s how to make it, step by step:
Step 1: In a large bowl (or in the yogurt tub itself), stir together the yogurt and honey until evenly combined.
Step 2: Use a silicone spatula to spread the yogurt mixture out evenly on a parchment paper-lined sheet pan.
Step 3: Top the yogurt mixture with an even layer of both the peach slices and the pistachios.
Step 4: Freeze solid for at least 4 hours, or overnight. Then, use your hands to break the bark into smaller pieces. Transfer the yogurt bark into an airtight container or bag and store in the freezer for up to a month.
Recipe Tips
- Go full-fat for creamier bark. If texture is your thing (hi, fellow foodie!), full-fat Greek yogurt is the way to go. It freezes smoother and creamier with less iciness than fat-free versions. Bonus: it’s more satisfying, too.
- Don’t skip the parchment paper. Lining your sheet pan with parchment paper makes removing the bark so much easier—no sticking, no stress. Skip it, and you’ll be chiseling yogurt off a tray with a spatula (trust us on this one).
- Let it thaw (just a touch). Straight from the freezer, the bark will be very firm. Let it sit at room temp for 1–2 minutes before serving to slightly soften—it makes the texture even better and easier for little mouths, too!
How to Serve
Serve your yogurt bark straight from the freezer—but let it sit out for 1–2 minutes before digging in. That quick rest softens it just enough for the creamiest texture and easiest bite. It makes a perfect cool-down snack on hot days, a protein-packed post-workout treat, or a refreshing dessert you can feel good about.
How to Store
Store in an airtight container or bag in the freezer for up to 1 month. It’s best enjoyed straight from frozen, so don’t let it sit at room temp too long—it’ll start to melt quickly!
Frequently Asked Questions
Full-fat Greek yogurt gives you the creamiest texture and the least amount of iciness. That said, any Greek yogurt—fat-free, low-fat, or even dairy-free—will work just fine.
Yogurt with a higher water content (like fat-free or lower-fat versions) tends to freeze harder and icier. Still totally safe and tasty, but for a smoother bite, go with full-fat.
More Snack Recipes
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Peaches & Cream Yogurt Bark
Ingredients
- 32 ounces Greek yogurt
- 3 tablespoons honey
- 10 ounces frozen peaches, or about 4 fresh peaches, sliced
- ½ cup shelled pistachios, roughly chopped
Instructions
- Mix the yogurt and the honey together. Spread it out over a parchment paper-lined baking sheet.
- Top with the peaches and the pistachios.
- Freeze solid for 4 hours or up to overnight.
- Using your hands, break the bark into smaller pieces.
- Transfer to an air-tight container for storage. Enjoy!
Recipe Notes
- Go full-fat for creamier bark. If texture is your thing (hi, fellow foodie!), full-fat Greek yogurt is the way to go. It freezes smoother and creamier with less iciness than fat-free versions. Bonus: it’s more satisfying, too.
- Don’t skip the parchment paper. Lining your sheet pan with parchment paper makes removing the bark so much easier—no sticking, no stress. Skip it, and you’ll be chiseling yogurt off a tray with a spatula (trust us on this one).
- Let it thaw (just a touch). Straight from the freezer, the bark will be very firm. Let it sit at room temp for 1–2 minutes before serving to slightly soften—it makes the texture even better and easier for little mouths, too!
Nutrition
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