Healthy Greek Yogurt Ice Cream Sandwiches Recipe

I made a Greek Yogurt Ice Cream Sandwich with fresh strawberries and one surprising pantry swap that keeps it wholesome and surprisingly simple.

I get a little obsessed with this Greek Yogurt Ice Cream Sandwich made with plain Greek yogurt and fresh strawberries. The tang from the yogurt and the tiny bursts of strawberry are oddly addictive, and I catch myself thinking about them when I should be doing other stuff.

It feels like a clever cheat, like you tricked dessert into being wholesome, but still fun. I mean who knew something this bright and cool could be so satisfying, right.

If you like bold simple flavors and chilled treats you might find yourself making these more than once this summer, no shame.

Ingredients

• Greek yogurt: Thick protein punch, adds creaminess and tang, helps keep you full longer.
• Strawberries: Fresh fruit, vitamin C, natural sweetness with bright tart notes, juicy bits.
• Honey or maple syrup: Natural sweeteners, add depth and sweetness, but still sugars to watch.
• Whole wheat flour: Gives fiber and nuttier flavor, more nutrients than white flour.
• Rolled oats: Adds chew, extra whole grain fiber, helps texture and slow carbs.
• Unsalted butter: Rich mouthfeel, makes cookies tender, adds fat and satiety.
• Brown sugar and egg: Brown sugar for chewiness, egg binds, adds moisture and color.

Ingredient Quantities

• 2 cups plain Greek yogurt (about 16 oz)
• 1 cup chopped fresh strawberries (about 6 oz)
• 1/3 cup honey or pure maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• pinch of salt
• 1 cup whole wheat flour
• 3/4 cup rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 6 tablespoons unsalted butter, softened
• 1/3 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• optional extra sliced strawberries for serving

How to Make this

1. Preheat oven to 350°F and line a baking sheet with parchment paper, then whisk together 1 cup whole wheat flour, 3/4 cup rolled oats, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1/2 teaspoon ground cinnamon if you want it.

2. In a bowl cream 6 tablespoons softened unsalted butter with 1/3 cup packed brown sugar until light, then beat in 1 large egg and 1 teaspoon vanilla extract, it’s okay if it’s a little shaggy.

3. Fold the dry mix into the butter mixture until just combined, chill the dough 15 to 30 minutes so the cookies don’t spread too much while baking.

4. Scoop tablespoon sized portions of dough onto the prepared sheet, flatten them slightly so they bake evenly, bake about 10 to 12 minutes or until edges are set, then cool completely on a wire rack because warm cookies will melt the filling.

5. While cookies cool make the yogurt filling: in a blender or food processor combine 2 cups plain Greek yogurt, 1 cup chopped fresh strawberries, 1/3 cup honey or maple syrup, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice and a pinch of salt. Blend until smooth or pulse a few times if you like strawberry bits.

6. Sweetness check, taste and add a little more honey if needed, then either churn the mixture in an ice cream maker for about 20 minutes and transfer to a container to freeze until firm, or for no-machine method pour into a shallow container and freeze, stirring vigorously every 30 minutes until scoopable, about 2 to 3 hours.

7. When the filling is firm but scoopable, place about 2 tablespoons or a generous scoop on the flat side of one cookie, top with another cookie and press gently to make a sandwich, you can also layer in a thin slice of fresh strawberry if you like extra fruit.

8. Put assembled sandwiches on a tray and place in the freezer for 30 to 60 minutes to set, then store in an airtight container with parchment between layers for up to a week.

9. Tips and hacks: use a piping bag or a zip top bag with the corner snipped to get even amounts of filling, cool cookies completely before assembling, press the edges into extra oats or crushed cookie crumbs for a rustic look, and let sandwiches sit 5 minutes at room temperature before eating so they soften just a bit.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowls (at least 2)
5. Hand mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Whisk
8. Cookie scoop or tablespoon plus small spatula
9. Blender or food processor
10. Wire cooling rack and a freezer-safe container or shallow pan

FAQ

Healthy Greek Yogurt Ice Cream Sandwiches Recipe Substitutions and Variations

• Greek yogurt: swap 1:1 with thick coconut yogurt for a dairy free version, or use well strained plain regular yogurt if you dont have Greek — expect a slightly looser texture with regular.
• Honey or maple syrup: use agave nectar or date syrup 1:1, or replace with 1/4 cup granulated sugar dissolved in 2 tbsp hot water if you want less liquid in the mix.
• Whole wheat flour: use all purpose flour 1:1 for lighter, less dense cookies, or try 3/4 cup almond flour + 1/4 cup oat flour for a mostly gluten free swap but add an extra egg or 1 tbsp ground flax mixed with 3 tbsp water to help bind.
• Unsalted butter: swap 1:1 with solid coconut oil or vegan butter for dairy free, or replace half the butter with applesauce to cut fat — cookies will be softer and chewier.

Pro Tips

1. Reduce watery strawberry filling: macerate or lightly simmer the chopped berries to concentrate flavor and drain off excess liquid before blending with the yogurt. This keeps the frozen filling from getting icy and watering down the cookies.

2. Improve frozen-yogurt scoopability: stir in a small binder like powdered milk, a tablespoon of cornstarch slurry, or a splash of neutral spirit to reduce ice crystals and make the filling firmer and creamier straight from the freezer.

3. Make cookies uniform and avoid spreading: chill the dough well, use a cookie scoop for even portions, and flatten each ball gently so they bake evenly. Cool completely before assembling so the filling won’t melt.

4. Better texture and flavor from the oats: toast the rolled oats briefly in a dry pan until fragrant before mixing them in. It wakes up the flavor and prevents any raw-oat chew.

5. Assembly and storage hacks: build sandwiches on a baking sheet, freeze them until solid, then store in an airtight container with parchment between layers. Let them sit a few minutes at room temperature before eating so they soften just enough to bite without falling apart.