We’ve Seen the Future of Fro-Yo and It’s This Frozen Yogurt Bark

Freezing and shattering into geometric shards turns simple fruit-studded fro-yo into a modern art-esque dessert


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Dippin’ Dots may claim to be the future of ice cream, but this fruit-studded “bark” is the future of frozen yogurt. From afar, the bright white, fruit-studded shards may look like a candy brittle – but up close it’s a fun and modern frozen way to enjoy a cool and refreshing treat.

The base for the frozen yogurt bark is non-frozen plain Greek yogurt. Those who don’t eat dairy can DIY a homemade vegan Greek yogurt or try Kite Hill’s almond milk-based version. You’ll combine it with honey or the substitute of your choice, along with salt and vanilla, and then spread into a layer on a sheet tray. Then you get to go all terrazzo, pressing in chunks of nuts, berries, and fruit to create a colorful pattern.

But the magic really happens once it has frozen into a solid sheet. You’ll shatter it into bark shards, and can then store the shards in freezer containers to grab whenever you need a little bite of fro-yo bliss. Alternately, make it a fancy dessert by stacking the geometric shards elegantly, perhaps on a plate swirled with a colorful bit of berry coulis.


More Related Recipes to Try Next:
10 Cool Vegan Frozen Treats
Amaretti Frozen Yogurt with Warm Vanilla-Roasted Rhubarb
Frozen Strawberry Yogurt

Fruity Frozen Yogurt Bark

From Clean Eating


  • 1 1/2 cups whole milk Greek yogurt
  • 2 tablespoons raw honey or preferred substitute
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup chopped mango (fresh or frozen)
  • 1/4 cup raspberries (fresh or frozen)
  • 1/4 cup blueberries (fresh or frozen)
  • 3 tablespoons toasted, chopped almonds


  1. In a medium bowl, combine yogurt, honey, vanilla and salt. Line a 9 x 13-inch baking pan with parchment and pour the yogurt mixture on top, spreading it thinly. Sprinkle mango, raspberries, blueberries and almonds over top.
  2. Freeze for 2 to 4 hours, until completely frozen. Using your hands, break the bark into pieces.

MAKE AHEAD: Make recipe in advance and freeze in individual bags or containers up to 3 months. Let sit at room temperature for 5 minutes before eating.