Frozen yogurt – originally a 70s invention that promises all the indulgent satisfaction of ice cream with a fraction of the calories and fat – is having a moment. Again.
Blame Instagram – and viral posts showing customers queuing around the block at newly opened New York branches of MYKA, the froyo chain from Madrid, Go Greek and Van Leeuwen.
Or check TikTok where Gen Z are suddenly posting about craving retro ‘Obama-era desserts’ and sharing frozen yogurt recipes as a low-calorie, high protein treat.
After years of being decidedly unfashionable, within the past year, an estimated 129 frozen yogurt stores have opened across the US – around a 50 per cent increase on 2025, according to the International Frozen Yogurt Association.
And this isn’t the candy-laden, self-serve froyo craze that swept America in the mid-2000s, when chains such as Pinkberry encouraged customers to pile their cups high with gummy bears, sprinkles, cookie dough and hot fudge sauce.
The new generation is somewhat more sophisticated. Many shops now use thick, tangy Greek yogurt that’s naturally high in protein, finished with premium toppings such as Sicilian pistachios, single-origin honey and edible flowers.
But are these photogenic frozen indulgences really that much healthier than a scoop or two of well-made gelato or ice cream?
We examined the evidence – and asked nutritionist Rob Hobson, author of Every Bite Counts for his verdict.
Frozen yogurt – originally a 70s invention that promises all the indulgent satisfaction of ice cream with a fraction of the calories and fat – is having a moment. Again.
New generation froyo shops use Greek yogurt that’s naturally high in protein, finished with premium toppings such as Sicilian pistachios, single-origin honey and edible flowers. Pictured, viral posts featuring new froyo chain MYKA
What’s frozen yogurt made from?
At its heart, froyo is exactly what it sounds like: yogurt that’s been frozen. However, because the FDA does not set a federal standard of identity, the exact recipe varies between states and brands.
By definition, yogurt is milk fermented with live bacterial cultures – specifically Lactobacillus bulgaricus and Streptococcus thermophilus – which give it its tang and gut-friendly reputation.
Most states require frozen yogurt to be made with the same cultures and contain minimum levels of milkfat and non-fat milk solids to distinguish it from ice cream. Beyond that, manufacturers have considerable freedom over the recipe.
At one end of the spectrum, Fage Total 5% Greek yogurt contains just pasteurized milk, cream and bacterial cultures. A 6oz serving provides 160 calories, 9g of fat, 5g of carbohydrate and 15g of protein.
Pinkberry Original, by comparison, contains nonfat milk, bacterial cultures, sugar, fructose and dextrose, along with numerous other ingredients. A 6oz serving contains around 180 calories, 38g of carbohydrate – much of it likely added sugar – and just 7g of protein, less than half that of Greek yogurt.
The new wave of artisanal brands is less transparent. MYKA says its frozen yogurt is made with Greek yogurt, pasteurized milk and goat’s kefir, with no artificial additives or preservatives, but it does not publish a full ingredient list or nutrition facts.
And remember, these nutritional breakdowns are all before the toppings are added.
Lack of FDA regulation means recipes for frozen yogurt varies between states and brands. Pictured, actress Sydney Sweeny enjoying froyo at Bigg Chill in Los Angeles last month
Could eating froyo help me lose weight?
Several large studies have found that people who regularly eat yogurt tend to weigh less, gain less weight over time and have smaller waistlines than those who don’t.
Yogurt is probably not solely responsible – regular yogurt eaters often have healthier diets overall – but the findings suggest it can form part of a balanced diet.
The same may not apply to froyo.
It’s true that frozen yogurt is lower in calories and fat than ice cream, for instance. However, research suggests when people consume foods marketed as healthier, they eat more of it, or feel justified eating more overall.
Any calorie savings over ice cream can quickly disappear once oversized servings and toppings are factored in, warns Rob Hobson.
‘Plain frozen yogurt might start out as a relatively moderate dessert, but once you add cookie butter, chocolate sauce, sweetened granola, candy or biscuit pieces, the calories, sugar and saturated fat start increasing pretty quickly,’ he told the Daily Mail.
‘Pistachio cream is a good example of a premium topping that’s trending right now and sounds wholesome.
‘But it’s usually more of a sugary dessert spread than simply blended nuts which makes it much more calorie-dense than a handful of plain pistachios.
‘If you’re trying to keep things balanced I would recommend adding fresh fruit, chopped nuts or a sprinkle of seeds or even have one less healthy topping alongside some of these to add more nutritional value and lessen that sugar load.’
Is frozen yogurt healthier than ice cream?
This, of course, depends on the ice cream and the frozen yogurt. One of America’s best-selling ice creams is Häagen-Dazs Vanilla.
Its ingredients are relatively simple: cream, skim milk, cane sugar, egg yolks and vanilla extract. An equivalent 6oz (170g) serving contains approximately 420 calories, 28g fat, 34g carbohydrate – including around 24g added sugar – and 8g protein.
Compared with plain frozen yogurt, it’s significantly higher in calories and fat, largely because of its cream and egg yolks.
Yogurt itself does have considerable health benefits, compared to cream (the base for ice cream): it’s considered a good source of protein, calcium and vitamins. It’s also relatively low in fat – cream is typically 36 to 40 percent fat, while yogurt can be between 0 and 10 percent fat – making it lower in calories.
But many frozen yogurt bases – even the most plain ones – often rely on large amounts of added sugars for flavor. And add in toppings that froyo is normally served with – premium or not – and there probably isn’t much between them.
Many frozen yogurt bases rely on large amounts of added sugars for flavor – and that’s before toppings are added. Pictured, actress Blake Lively enjoying a Go Greek froyo earlier this year
Is frozen yogurt ultra-processed food?
Frozen yogurt is often marketed as a simple, wholesome product made from yogurt and milk. Yet many commercial versions rely on stabilizers, emulsifiers and texturizers to achieve their signature soft-serve consistency.
Pinkberry’s Cookie Butter Frozen Yogurt, for instance, lists more than 30 ingredients, including guar gum, maltodextrin, mono- and diglycerides, rice starch, carrageenan and soy lecithin, alongside added sugars and vegetable oils.
TCBY’s seemingly simple Golden Vanilla starts with cultured milk, skim milk, sugar, vanilla and live bacterial cultures, but also contains 14 additional additives and fortifying ingredients.
Some newer premium chains claim to use simpler recipes featuring Greek yogurt and kefir, although many do not publish full ingredient lists.
While these additives are approved by regulators and are mainly used to improve texture and stability, some, including carrageenan and certain emulsifiers, have attracted scientific interest over their potential effects on gut health.
Diets high in ultra-processed foods have also been linked to conditions including bowel cancer, heart disease and type 2 diabetes, although it’s difficult to separate the effects of individual additives from the overall diet.
Hobson said: ‘Ingredients such as guar gum and carrageenan are mainly used to improve texture, prevent large ice crystals forming and give frozen yogurt the smooth, creamy consistency people expect.
Commercial froyo contains stabilizers, emulsifiers and texturizers to achieve their signature soft-serve consistency. Pictured, ingredients lists for Pinkberry frozen yogurts
‘The presence of a long ingredient list isn’t, on its own, a reason to avoid a product. As is always the case with nutrition, it’s the overall dietary pattern that matters far more than focusing on a single ingredient or additive.’
Is frozen yogurt gut healthy?
One of yogurt’s biggest selling points is its reputation as a gut-friendly food, thanks to the live bacteria it contains.
Live cultures such as Lactobacillus and Bifidobacterium have been linked to improved digestion, and regular consumption may even help ease symptoms of conditions such as irritable bowel syndrome.
Whether frozen yogurt offers the same benefits is less clear. While freezing itself does not necessarily kill beneficial bacteria, the manufacturing process, storage conditions and ingredients used can all reduce the number of live microbes by the time the product is eaten.
Some recipes also rely on heat-treated yogurt powders, which do not contain living cultures unless fresh bacteria are added later.
Hobson said: ‘People often assume frozen yogurt offers the same probiotic benefits as fresh yogurt, but that’s not necessarily the case.
‘Freezing can reduce the number of viable bacteria, although some strains survive surprisingly well. The bigger issue is that manufacturing, storage and the specific cultures used all influence how many remain alive by the time the product is eaten.
Yogurt’s is a gut-friendly food, thanks to the live bacteria it contains. Whether frozen yogurt offers the same benefits is less clear. Pictured, frozen yogurt served by Culture in New York
Many shops now use thick, tangy Greek yogurt that’s naturally high in protein, finished with premium toppings such as pistachios, single-origin honey and edible flowers
‘Unless a product specifically states that it contains live and active cultures, it’s difficult to know whether you’re getting a meaningful amount. I wouldn’t see frozen yogurt as a reliable source of probiotics, particularly given that many products are still high in added sugar.’
Should I make my own frozen yogurt?
One of the easiest ways to make sure your froyo is a healthy as possible – and best support any weight loss goals – is to make it yourself, according to Rob Hobson.
He said: ‘I would keep it really simple and just blend plain Greek yogurt with frozen berries or frozen mango and, if needed, add a small amount of honey or maple syrup to taste before freezing.
‘Top it with healthy toppings such as fresh fruit, home-made fruit compote and chopped pistachios or walnuts to add texture without relying on sugary sauces.
‘You can also freeze the mixture in popsicle molds for a high-protein treat which is great for kids.’
Are supermarket frozen yogurts a better option?
Frozen yogurts are now a common sight in supermarket freezers. But they’re not always the healthy choice they appear to be.
Yasso’s Chocolate Chip Cookie Dough Frozen Greek Yogurt, for example, contains around 20 ingredients, including milk protein concentrate, maltodextrin, locust bean gum and guar gum, alongside sugar, cookie dough and chocolate flakes.
Scaled to the same 6oz (170g) serving used throughout this comparison, it contains around 290 calories, 13g of protein and roughly 25g of added sugar. While that’s lower in calories and fat than Häagen-Dazs Vanilla, the amount of added sugar is similar.
Hobson suggests shoppers should look beyond the health claims. ‘A higher protein content can be a good sign, particularly if it’s coming from Greek yogurt rather than added protein ingredients,’ he said.
But it’s also worth comparing products for added sugar, which can vary considerably between brands. Ideally, yogurt should appear high on the ingredient list.’
He added that portion size is just as important. ‘A modest serving with fruit and nuts looks very different nutritionally from a large tub piled high with syrups, cookie butter and confectionery.
‘If you’re eating frozen yogurt regularly, choose one that’s higher in protein, lower in added sugar and be mindful of the toppings.’
