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Frozen Yogurt Icebox Cake


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Frozen Yogurt Icebox Cake 1 Picture


  • Plain Yogurt:
  • 2 pints low-fat vanilla-flavored Greek frozen yogurt
  • Nonstick cooking spray
  • Red Yogurt:
  • 2 pints low-fat strawberry-flavored Greek frozen yogurt
  • 1/4 cup pomegranate or cherry juice
  • 2 teaspoons red gel food coloring or 4 1/2 teaspoons red liquid food coloring (optional)
  • Blue Yogurt:
  • 2 pints low-fat blueberry-flavored Greek frozen yogurt
  • 1/4 cup blueberry juice
  • 1/2 teaspoon blue gel food coloring or 1 1/2 teaspoons liquid blue food coloring
  • Assembly:
  • Coconut chips


Servings 10
Preparation time 45mins
Cooking time 45mins
Adapted from BH&


Step 1

Plain Yogurt:
Place vanilla yogurt in a chilled bowl; stir to soften (reserve 1 empty carton of yogurt). Coat the inside of the cavities of 1 silicone star-shaped mini treat mold (6 cavities total) with nonstick cooking spray. Fill with cavities with softened yogurt, about 1/3 cup each). Freeze for until very firm, at least 12 hours. Spoon any remaining yogurt back into the reserved carton and freeze for another use.
Red Yogurt:
In a chilled bowl combine strawberry frozen yogurt and pomegranate juice. Stir to soften. If desired, tint with food coloring. Cover and freeze for 1 hour or until mixture is spreadable.
Blue Yogurt:
In a chilled bowl combine blueberry frozen yogurt and blueberry juice. Stir to soften. If desired, tint with food coloring. Cover and freeze for 1 hour or until mixture is spreadable.
Line a 9-inch Pullman or a 9x5-inch loaf pan with 2 sheets of plastic wrap, enough to cover the bottom and sides, allowing plastic wrap to extend over sides of pan. Spread red yogurt evenly in the bottom of the pan. Remove the stars from the cavities and place down the center of the red yogurt, pressing down so that the bottom points of the stars are completely submerged in the red yogurt and the tops are just visible, and placing stars so that they are touching. Freeze for 1 hour. Spread blue yogurt in an even layer over the stars to cover. Freeze for 24 hours or until very firm. Use the plastic wrap to lift mixture from pan. Transfer to a serving plate; sprinkle with coconut. Let stand for 10 to 15 minutes. To serve, slice with a sharp knife.

For ease, once frozen you can slice the cake ahead of time and either freeze the slices on a baking sheet or on individual serving plates.


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