Desserts | Recipes

Homemade Pinkberry Frozen Yogurt

Pittsburgh has a new yogurt joint based on the Pinkberry style of frozen yogurt—two flavors, plain and green tea, with tons of fresh toppings.

Do you have a “do it at home” Pinkberry recipe that comes close to that wonderful, fresh, tart flavor of the plain yogurt they offer?

There seem to be two schools of thought on recreating Pinkberry for home consumption—one version keeps things mostly yogurt, and the other mixes in additional acids to boost the flavor profile.

homemade pinkberry frozen yogurt with strawberry and mango
Photo: Casey Barber

I was leaning toward simplicity, but I had to try both to see what was more accurate. I test these things rigorously for you folks, you know.

The easier recipe, which was simply yogurt and sugar blended and frozen, was too thick and plainly sweet. It didn’t really replicate the tartness and granular texture that you get with a Pinkberry.

The following homemade Pinkberry recipe, adapted from Gourmet, is a bit more work, but the results are much more on the mark.

homemade pinkberry frozen yogurt with strawberry and mango
Photo: Casey Barber

You can use any brand of plain Greek yogurt or skyr for this recipe, but note that the lower the fat content in your yogurt, the more bricklike it will become over time in the freezer.

In one of my tests, I used fat-free Chobani and it was pretty tough to chip off a bowl after a week or so.

If you’re planning to keep your batch of homemade Pinkberry around for a while, I recommend using full-fat yogurt.

homemade pinkberry frozen yogurt with smango
Photo: Casey Barber

And don’t be afraid of the corn syrup mixture. It does sweeten and mellow the flavor, but the buttermilk/lemon combo keeps that tangy freshness right at the forefront.

If the green tea flavor is more your thing, add 2 tablespoons matcha powder to the buttermilk mixture before combining and chilling.

homemade pinkberry frozen yogurt with strawberry and mango

I’ve been eating my homemade Pinkberry with fresh mango and strawberry to complement the tart and sweet flavors in the frozen yogurt.

Feel free to add your favorite fruit toppings, like kiwi, pineapple, or even pomegranate seeds to add textural crunch to your bowl.

homemade pinkberry frozen yogurt with smango

Homemade Pinkberry Frozen Yogurt

Yield: 1 quart
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 12 hours
Total Time: 12 hours 15 minutes

Homemade Pinkberry, that frozen yogurt with the tart kick we all can't get enough of, can be yours with this simple recipe.

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon kosher salt
  • 2 cups (16 ounces; 454 grams) plain Greek yogurt, preferably whole milk
  • 1 cup buttermilk
  • 2 tablespoons fresh lemon juice

Instructions

  1. Heat the sugar, corn syrup, salt, and 1/4 cup water in a small saucepan over medium-low heat, stirring until the sugar has dissolved.
  2. Once bubbles start to form on the bottom of the pan, remove from the heat.
  3. Transfer to a large bowl and cool about 15 minutes, stirring occasionally.
  4. In a separate bowl, mix the yogurt, buttermilk, and lemon juice together, and then into the sugar mixture.
  5. Refrigerate until cold, 6-8 hours.
  6. Freeze in your ice cream maker according to manufacturer instructions.
  7. Transfer to a separate bowl to harden in the freezer for at least 4 hours.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 132mgCarbohydrates: 34gFiber: 0gSugar: 33gProtein: 6g

The nutritional information above is computer-generated and only an estimate.

Did you make this recipe?

Share a photo!

FTC Disclosure: As an Amazon Associate, I earn from qualifying purchases. Good. Food. Stories. receives a minuscule commission on all purchases made through Amazon links in our posts.

Similar Posts

21 Comments

  1. I’ve got the $50 Cuisinart model, which has always served me well – and there’s always the slightly-more expensive attachment for your KitchenAid stand mixer.

  2. this is awesome–thanks! i improv’d something similar (and decent) over the last two summers, but this will be much much better. yum!

  3. This is where I get embarrassed. I have never in my life had a Pinkberry. There are always so many more exciting dessert options when we go into the city, and there just isn’t one anywhere around here. I will have to try this.

    1. A buttermilk-yogurt combo is truly a hard pair to beat, right? And over a few fresh peaches… now we’re in business.

  4. Pinkberry is my all time favorite. I always said it tasted like it had buttermilk in it and when I saw this recipe I knew it would come very close to the taste I love. It was right on the mark. My family finished off the whole batch. I can’t wait to try mixing in some other flavors like mango and passion fruit.

  5. Thanks for sharing this recipe. I used 4 tablespoons of corn syrup and instead of sugar I used stevia drops. It was so good I couldn’t wait the 4 hours for it to get hard in the freezer. YUMMY!

  6. So wait…you consider bottled lemom juice to be “crap” yet you use corn syrup in your frozen yogurt?? Um, next…..

    1. Jane, I use corn syrup (which, by the way, is not the same thing as high fructose corn syrup) in frozen yogurt to give the finished dish a creamier consistency. If you prefer not to use it, you’re more than welcome to leave it out of your recipe, but there’s really no need to be insulting about my inclusion of that ingredient.

  7. I make the brick-like no fat kind but never in huge amounts, so say 500 grams of plain no fat Greek yogurt. I just take it out of the freezer to the fridge for an hour scoop it out and put it back and doing that two or three times have never had a problem with ice crystals, it is still smooth even refrozen. You also could use Boyajian oil if you want citrus, I use their oils for everything now and get raves with tarte au citron and such.

    I will try your recipe because I love buttermilk!

  8. I made this last night. This stuff is life CHANGING! So amazing. I don’t have an ice cream maker so I have eaten it not frozen and runny and it’s good. But I’m about to freeze it in ice cube trays, then blend those when frozen. I do this with regular yogurt for “frozen yogurt” at home.

  9. Is there any replacement for the corn syrup? It’s really hard to find corn syrup where I’m from.

  10. Thank you for this recipe! I live hundreds of miles from a Pinkberry, and the froyo shops around here only stock the wanna-be ice cream. UGH! The addition of the buttermilk is great! I followed the recipe exactly as written, and next time I might try it with half of the sugar/corn syrup mixture so that it’s REALLY tart.

  11. Thanks for this recipe! Best one I’ve come across and both the taste and texture were really great!

Comments are closed.