Frozen Yogurt Matcha Bark (Printable version)

A refreshing frozen treat combining creamy yogurt, matcha, pistachio cream, and fresh berries in a marbled bark.

# What You’ll Need:

→ Yogurt Base

01 - 2 cups (16 fl oz) 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 (2 fl oz) fresh raspberries
08 - 1/4 cup (2 fl oz) fresh blueberries
09 - 2 teaspoons sugar or agave syrup (divided)

→ Toppings

10 - 2 tablespoons chopped pistachios
11 - 1/4 cup (2 fl oz) mixed fresh berries (raspberries, blueberries, strawberries), sliced if large

# Directions:

01 - Line a baking sheet approximately 9x13 inches with parchment paper.
02 - In a medium mixing bowl, blend Greek yogurt with honey and vanilla extract until smooth.
03 - Evenly spread the yogurt mixture onto the lined baking sheet to approximately 1/2 inch thickness.
04 - Whisk matcha powder with warm water in a small bowl until a smooth paste forms.
05 - Warm pistachio cream slightly if necessary to allow easy drizzling.
06 - In two separate small bowls, mash raspberries and blueberries with 1 teaspoon sugar or agave syrup each until saucy but retaining texture.
07 - Spoon dollops of matcha paste, pistachio cream, raspberry puree, and blueberry puree over the yogurt surface. Use a skewer or knife to gently swirl them for a marbled effect.
08 - Scatter chopped pistachios and mixed berries evenly over the top.
09 - Place uncovered in the freezer for a minimum of 3 hours or until fully firm.
10 - Once frozen, break or cut into pieces. Serve immediately or store in an airtight container in the freezer for up to two weeks.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you just mixed, swirled, and walked away.
  • The contrast of creamy yogurt with the snap of frozen berries and pistachios feels unexpectedly luxurious for something so simple.
  • You can customize the swirls and toppings based on whatever's in your fridge—there's room to play.
02 -
  • If your matcha doesn't dissolve completely in that tablespoon of water, you'll bite into unpleasant gritty texture—whisk it like you mean it.
  • The thickness of your initial yogurt layer matters more than you'd think; anything thinner than 1/2 inch turns into little frozen chips instead of proper bark pieces.
  • Berry purees that are too runny will slide off during swirling, so mash them until they're saucy but still hold their shape.
03 -
  • Use a hot knife dipped in water between cuts if you're going for perfect squares—it keeps the bark from cracking and shattering everywhere.
  • If your kitchen is warm, chill your baking sheet in the freezer for 10 minutes before spreading the yogurt; it helps the bark freeze more evenly.
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