Frozen Yogurt Matcha Bark (Print View)

A vibrant frozen yogurt treat swirled with matcha, pistachio cream, and fresh berries for a cool, healthy snack.

# Ingredient List:

→ 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.
02 - In a medium bowl, mix Greek yogurt with honey and vanilla extract until smooth.
03 - Evenly spread the yogurt mixture onto the lined baking sheet to a thickness of approximately 1/2 inch.
04 - In a small bowl, whisk matcha powder with warm water until a smooth paste forms.
05 - Warm pistachio cream slightly if firm, to allow easy drizzling.
06 - In separate bowls, mash raspberries and blueberries each with 1 teaspoon sugar or agave syrup until saucy but slightly textured.
07 - Spoon dollops of matcha paste, pistachio cream, raspberry puree, and blueberry puree over the yogurt. Gently swirl together using a skewer or knife for a marbled effect.
08 - Sprinkle chopped pistachios and mixed berries evenly over the surface.
09 - Freeze uncovered for a minimum of 3 hours, or until completely firm.
10 - Once frozen, break or cut into pieces and serve immediately or store in an airtight container in the freezer for up to 2 weeks.

# Expert Tips:

01 -
  • It feels fancy and Instagram-worthy but takes barely 15 minutes of actual work.
  • You can use whatever berries or nut butters you have on hand and it still turns out beautifully.
  • It's cold, satisfying, and honestly better for you than ice cream, so you can eat it without the guilt.
02 -
  • If your yogurt separates during freezing, it means it was too wet—next time use full-fat Greek yogurt and make sure to drain it if there's excess liquid on top.
  • The matcha will taste bitter if the water is boiling when you add it, so let it cool just slightly first.
  • Don't freeze it covered or you'll get ice crystals on top—leave it open to the air so it stays smooth.
03 -
  • Buy slightly soft berries for pureeing—they mash easier and taste sweeter than firm ones.
  • If matcha tastes too bitter, you're likely using ceremonial grade or the water was too hot; culinary matcha and cooler water fix this instantly.
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