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Peaches and Cream Frozen Yogurt Recipe

This peaches and cream frozen yogurt recipe is a sweet refreshing alternative to ice cream. Recipe courtesy Jenny Shea Rawn, MS, MPH, RD of My Cape Cod Kitchen.

Servings: 4

Active time: 10 minutes

Total time:


  • 4 fresh peaches, divided use
  • 2 5.3 oz containers low-fat peach Greek yogurt
  • 3/4 c coconut milk
  • 1 1/2 tsp vanilla extract
  • 2 Davidson's Safest Choice® pasteurized egg(s)


  1. Slice 3 peaches and discard pit. Purée in blender or food processor.
  2. Whisk puréed peaches, yogurt, coconut milk, vanilla and eggs together until well combined. Chill for at least 30 minutes.
  3. Add mixture to ice cream maker and follow manufacturer directions.
  4. Once frozen yogurt is ready, scoop or spoon prepared ice cream into bowls. Slice the last peach thinly. Top each bowl of frozen yogurt with peach slices and serve.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 120
Total Fat 13g (20% DV)
Saturated Fat 10g (50% DV)
Trans Fat 0g
Cholesterol 95mg (32% DV)
Sodium 60mg (3% DV)
25g (8% DV)
Dietary Fiber 2g (8% DV)
Sugars 22g
Protein 10g
Vitamin A 10%
Vitamin C 15%
Calcium 8%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.