Best Greek Yogurts for Frozen Yogurt

Why Greek Yogurt Makes the Best Creami Frozen Yogurt

Not all yogurt is created equal when it comes to making frozen yogurt in the Ninja Creami. Greek yogurt works dramatically better than regular yogurt for one simple reason: the straining process removes excess whey (water), leaving a thicker, higher-protein, higher-fat product. Less water means fewer ice crystals when frozen, which translates directly to creamier, smoother frozen yogurt.

Regular unstrained yogurt contains too much water. When you freeze it and process it in the Creami, you get an icy, grainy result that melts quickly and doesn't have that satisfying, dense frozen yogurt texture. Greek yogurt solves this problem before you even start.

The Test

We tested six different yogurt brands using the same simple recipe: plain yogurt, one tablespoon of honey, and half a teaspoon of vanilla extract. Each pint was frozen for exactly 24 hours and processed on the Creami's Ice Cream setting. We judged creaminess, tanginess, scoopability, and overall frozen yogurt quality.

The results were surprisingly varied. Fat content turned out to be the single most important factor, but thickness and tanginess also played significant roles in the final product.

The Results

1. Fage Total 5% (Full-Fat). Our Top Pick.

Fage Total is the clear winner and it's not particularly close. At 10% milk fat (the highest of any widely available Greek yogurt), it produces frozen yogurt that's remarkably close to ice cream in texture while still tasting distinctly like frozen yogurt. The tanginess is pronounced but balanced, creating that signature froyo flavor that's refreshing rather than sour.

The thickness of Fage is another advantage. It's so dense you can turn the container upside down and nothing moves. That density translates to a frozen yogurt with real body and substance. You get clean, smooth scoops that hold their shape on a cone or in a bowl. One pint of Fage fills a Creami pint almost perfectly with no adjustments needed.

Fage Total Greek YogurtHighest fat content (10%), thickest texture, best overall results
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2. Chobani Whole Milk

Chobani is the most widely available Greek yogurt in America, and it produces excellent Creami frozen yogurt. It's slightly less tangy than Fage, which some people actually prefer. The milder flavor makes it a better canvas for mix-ins and toppings because the yogurt doesn't compete as aggressively with other flavors.

The fat content is lower than Fage (about 5%), so the frozen yogurt is slightly less creamy but still very good. If you're adding fruit, chocolate, or nut butter to your frozen yogurt, Chobani is arguably the better choice because its neutral profile lets the add-ins shine. It's also typically cheaper than Fage and available in every grocery store.

Chobani Whole Milk Greek YogurtWidely available, milder tang, great canvas for mix-ins
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3. Stonyfield Organic Whole Milk

If organic ingredients matter to you, Stonyfield is the best option for Creami frozen yogurt. The fat content is comparable to Chobani, and the organic milk gives it a clean, slightly sweet flavor profile. The tanginess is noticeably milder than both Fage and Chobani, almost gentle. Some tasters described it as "the friendliest frozen yogurt" of the group.

Stonyfield works particularly well in kid-friendly recipes where strong tanginess might be off-putting. It's also excellent when mixed with honey and fresh fruit because its subtle flavor doesn't overpower delicate fruit flavors the way tangier yogurts can.

Stonyfield Organic Whole Milk YogurtOrganic, mild flavor, great for kids and fruit recipes
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4. Siggi's Whole Milk (Icelandic Skyr)

Siggi's is technically skyr, not Greek yogurt. Skyr is an Icelandic dairy product that's strained even more than Greek yogurt, resulting in an incredibly thick, dense product with very high protein content. In the Creami, it produces the densest frozen yogurt of all the brands we tested.

The texture is unique. It's almost like frozen mousse: thick, rich, and substantial. The tanginess is very mild compared to Greek yogurts, with a slightly sweet, almost vanilla-like natural flavor. The downside is that the extreme density can make it harder for the Creami to process on the first spin. Plan on at least one Re-Spin for best results.

Siggi's Whole Milk YogurtIcelandic skyr, ultra-thick, densest frozen yogurt texture
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5. 2% Greek Yogurt (Any Brand)

Reduced-fat Greek yogurt produces acceptable frozen yogurt, but there's a noticeable step down in quality. The lower fat content means more water in the base, which means more ice crystals when frozen. The result is icier, less smooth, and melts faster than full-fat versions.

If you're committed to 2% for calorie reasons, there's a simple fix: add 1 tablespoon of cream cheese to the base before freezing. The fat in the cream cheese compensates for what the yogurt is missing and brings the texture much closer to full-fat results. You can also add a tablespoon of instant pudding mix for extra body.

6. Non-Fat Greek Yogurt

We can't recommend non-fat Greek yogurt for Creami frozen yogurt without significant modifications. On its own, it produces a hard, icy block that requires multiple Re-Spins and still doesn't achieve good texture. The complete absence of fat means there's nothing to prevent ice crystal formation.

If non-fat is all you have, add 2 tablespoons of cream cheese plus 1 tablespoon of instant pudding mix to the base. This provides enough fat and starch to produce decent results. But honestly, the difference in calories between non-fat and full-fat Greek yogurt is about 60-80 calories per pint. It's worth using the full-fat version.

Flavored Yogurt: A Shortcut Worth Taking

You don't have to start with plain yogurt. Pre-flavored Greek yogurt works perfectly in the Creami and saves you the step of adding sweetener and flavor. Strawberry, vanilla, honey, blueberry, and peach varieties all make excellent frozen yogurt with zero additional ingredients.

Just pour the flavored yogurt into a Creami pint, freeze for 24 hours, and process. That's it. This is the simplest possible Creami recipe, and it produces surprisingly good results. The sugar in flavored yogurt also helps with texture by lowering the freezing point slightly.

Keep in mind that flavored yogurts are sweeter than plain yogurt with honey. If you prefer a tangier, less sweet frozen yogurt, stick with plain and add your own sweetener to taste.

Key Findings

• Full-fat (5-10% MF) is essential for creamy frozen yogurt. The fat prevents ice crystals and creates smooth texture.
• Tanginess varies significantly between brands. Fage is the tangiest, Stonyfield is the mildest. Choose based on your preference.
• Thickness correlates with quality. Thicker yogurts produce denser, more scoopable frozen yogurt with fewer ice crystals.
• Flavored yogurt is a legitimate shortcut. One ingredient, no measuring, excellent results.
• 2% can be rescued with cream cheese or pudding mix, but full-fat is always better.
• Non-fat needs serious help. Don't attempt it without stabilizers.

Tips for Perfect Frozen Yogurt

• Don't add extra liquid. Greek yogurt has the right consistency on its own. Adding milk or cream dilutes it and creates a wetter base that freezes icier.
• Honey dissolves better than sugar. If sweetening plain yogurt, honey incorporates more smoothly than granulated sugar. Maple syrup also works.
• Freeze flat. Lay the pint on its side for the first few hours if your freezer shelf allows it. This creates more even freezing.
• Process on Ice Cream setting. Even though you're making frozen yogurt, the Ice Cream program works better than Lite Ice Cream for full-fat Greek yogurt bases.