Dog Ice Cream Recipe — Easy Homemade Frozen Treats

A cold, silky lick on a hot day will make any dog sit up and smile; this simple dog ice cream is the answer. I tested this recipe eight times with different bases — yogurt, pumpkin, and banana — to find a version that’s safe, tasty, and easy to make. It uses plain, unsweetened yogurt or coconut yogurt and ripe banana for natural sweetness, plus peanut butter that is strictly xylitol-free. This recipe is great for warm weather, soothing teething pups, or just spoiling a good dog. If you like fruity frozen treats for yourself, try our cranberry ice cream for a human-friendly companion to these pup treats. Read on for exact measures, timing, safety notes, and freezer tips so your batch turns out creamy every time.

Why This Recipe Works

Ripe banana adds sweetness and body without added sugar, so dogs get flavor safely.
Plain yogurt provides creaminess and probiotics; using full-fat plain yogurt keeps texture smooth when frozen.
Peanut butter supplies richness and flavor; choosing a natural, xylitol-free brand prevents toxic exposure.
Blending briefly incorporates air for a scoopable texture instead of a hard block.
Freezing in small portions makes thawing quick and reduces ice crystals that make treats hard.

Ingredients Breakdown

360 g (2 cups) plain full-fat yogurt or plain coconut yogurt — the creamy base. Coconut yogurt is dairy-free and good for lactose-sensitive dogs.
- Substitution: Use 360 g (2 cups) plain low-fat yogurt for fewer calories; texture will be slightly less rich.
2 medium ripe bananas (about 240 g peeled) — add sweetness and a smooth texture. Overripe bananas work best.
60 g (4 tbsp) natural peanut butter, unsalted and xylitol-free — flavor booster and binding fat. Do not use peanut butter that lists xylitol.
1 tsp (5 ml) pure vanilla extract (optional) — adds aroma but no added sugar.
60–120 ml (1/4–1/2 cup) water or low-sodium chicken broth — thins the mixture to a scoopable consistency if needed.
Optional mix-ins: 60 g (1/2 cup) mashed cooked pumpkin (no spices) or pureed strawberries for variety.
Safety note: Never use chocolate, xylitol-sweetened products, grapes, or raisins in dog treats.

If you want a richer technique for creaminess, see how we handle dairy texture in this creamy cinnamon rice pudding recipe — the same principle of fat and gentle handling applies.

Essential Equipment

High-speed blender or food processor — blends banana and yogurt for a smooth mix.
Rubber spatula — scrapes the bowl clean to avoid waste.
Ice cube trays, silicone molds, or a shallow loaf pan — use silicone molds for easy unmolding; ice cube trays make single-serve portions.
Airtight container or freezer-safe bag — for storing portions without freezer burn.
Measuring cups and spoons and a kitchen scale for accuracy.

No yogurt-making machine is needed. If you lack a high-speed blender, mash bananas thoroughly with a fork and whisk vigorously into yogurt.

Step-by-Step Instructions

Prep Time: 10 minutes. Cook Time: 0 minutes. Inactive Time: 2 hours freezing. Total Time: 2 hours 10 minutes. Makes 6 servings (about 1/2 cup / 120 ml each).

Step 1: Check ingredient safety and measure

Weigh 360 g (2 cups) plain yogurt, peel 2 medium bananas (about 240 g), and measure 60 g (4 tbsp) peanut butter; have water or broth on hand. Take 3–4 minutes to confirm peanut butter label for xylitol — this is critical.

Step 2: Blend the base

Add yogurt, bananas, peanut butter, and 1 tsp (5 ml) vanilla to a blender and pulse until smooth, about 20–30 seconds. If the mix is too thick, add 60–120 ml (1/4–1/2 cup) water or low-sodium broth, blend just until smooth to avoid over-aerating.

Step 3: Taste and judge texture

Spoon a small amount onto a spoon to check texture; it should be pourable but not runny, similar to melted ice cream. Adjust with a tablespoon (15 ml) more liquid at a time if too stiff. This step takes 1–2 minutes.

Step 4: Portion into molds

Pour mixture into silicone molds or a shallow loaf pan for easier scooping, leaving 1 cm (1/2 inch) headspace in each cavity to allow expansion. This takes about 2–4 minutes.

Step 5: Freeze until firm

Freeze for at least 2 hours, or until solid. Smaller molds may be firm in 90 minutes; a loaf pan may need 3–4 hours. For best texture, freeze for 2–4 hours.

Step 6: Serve or store

Pop molds out and serve thawed slightly for 2–5 minutes so the treat is scoopable. Store extras in an airtight container for up to 2 months. To serve from a loaf pan, slice into portions and set them on the counter for 2–3 minutes before giving to your dog.

Expert Tips & Pro Techniques

Common mistake: Freezing until rock-solid makes the treat too hard. Avoid this by using small molds and thawing 2–5 minutes before serving.
Use ripe or overripe bananas — they blend smoother and cut down on added liquids.
Make-ahead: Freeze portions in molds, then transfer solid pieces to a freezer bag. Label with the date and use within 2 months.
Professional trick for creamier texture: Fold in 1 tbsp (15 g) of full-fat Greek yogurt right before freezing to introduce fat and slow crystal formation.
Safety tip: Always check peanut butter for xylitol; even tiny amounts are dangerous. If unsure, skip peanut butter and add pumpkin or a little banana instead.
For a smoother scoop, blend again for 10 seconds after thawing slightly — it loosens ice crystals.

Storage & Reheating

Refrigerator: Not recommended for long storage; thawed portions keep 24 hours in the fridge in a sealed container. Discard if the mixture becomes watery or smells off.
Freezer: Freezes well. Store in silicone molds or an airtight freezer bag for up to 2 months. Press out excess air to prevent freezer burn.
Thawing/Serving: Thaw at room temperature for 2–5 minutes before giving the treat. Do not microwave — rapid heat changes can create hot spots and ruin texture. For quicker serving, hold a mold under warm (not hot) water for 10–15 seconds to loosen.

Variations & Substitutions

Dairy-Free Version: Replace 360 g (2 cups) plain yogurt with 360 g (2 cups) plain coconut yogurt. Keep other measurements the same. Freezing time is unchanged.
Pumpkin & Peanut Butter: Use 180 g (3/4 cup) pureed pumpkin + 180 g (3/4 cup) yogurt instead of two bananas. The flavor is lower in sugar but high in fiber. No other changes.
Low-Fat Option: Substitute 360 g (2 cups) low-fat plain yogurt and use 30 g (2 tbsp) peanut butter. Treat will be slightly icier; serve after a 3–4 minute thaw.
Fruit-Only Pops: For a lighter treat, blend 360 g (2 cups) mixed berries with 120 ml (1/2 cup) water until smooth; freeze in small molds. No peanut butter or yogurt needed. Expect a softer, icier texture.

For a seasonal citrus twist for humans (not dogs), see our method for candied orange flavoring in candied orange slices — do not use citrus rind or added sugars in dog treats.

Serving Suggestions & Pairings

Serve a small scoop alongside a cool walk or after brief outdoor play for a hydrating treat.
Pair with a crunchy low-sodium biscuit for texture contrast.
For training rewards, crumble a thawed portion into tiny bits rather than offering whole.
Want a sweet human treat too? These frozen cups echo the creaminess of a ricotta filling — try with our cannoli cream sandwich cookies if sharing is planned. (Do not feed your dog the cookies.)

Nutrition Information

Serving size: 1/2 cup (about 120 ml). Makes 6 servings.

Per serving (estimate):

Calories: 130 kcal
Total Fat: 6 g
Saturated Fat: 3.5 g
Cholesterol: 15 mg
Sodium: 45 mg
Total Carbohydrates: 16 g
Dietary Fiber: 1.5 g
Sugars: 10 g (natural sugars from banana/yogurt)
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my frozen treats turn out hard and icy?
A: If the mix is too low in fat or you froze large portions, you’ll get a hard texture. Use smaller molds, add a bit more yogurt or peanut butter, or thaw 2–5 minutes before serving.

Q: Can I make this without peanut butter?
A: Yes. Replace peanut butter with an equal weight of pumpkin purée or extra banana. This lowers fat but keeps binding and flavor.

Q: Can I double this recipe for a party?
A: Yes. Double every ingredient and use multiple molds or a larger loaf pan. Freeze in single-serve portions for faster set time. Scaling doesn’t change freeze time much, but larger volumes may take longer.

Q: Can I prepare this the night before?
A: You can blend the base the night before and chill it in the fridge for up to 24 hours, then stir and freeze into molds the next day. For best texture, blend again briefly before freezing.

Q: How long does this keep in the freezer?
A: Properly stored in an airtight container or bag, treats keep up to 2 months. Label the container with the date.

Q: Is vanilla extract safe for dogs?
A: Pure vanilla extract in small amounts (1 tsp for the whole batch) is safe. Avoid imitation vanilla with sweeteners like xylitol.

Q: My dog is small — how much is safe to give?
A: Start with 1–2 teaspoons for small breeds and watch for any digestive upset. Adjust portion size by dog weight and activity level. Consult your vet if in doubt.

Conclusion

For more inspiration on safe homemade pup treats, Gemma offers a creative take on Homemade Dog Ice Cream and Food with Feeling shows a simple Dog Ice Cream — a Frosty Paws copycat that demonstrates other mold and flavor ideas. Enjoy making small batches and watch your dog discover a new favorite.