We’re constantly on the lookout for new froyo flavors and we love finding creative ones. This year’s list of creative froyo flavors includes only flavors that were introduced in 2021 and 2022. Beverage inspired flavors and warm spices were popular.
- Arroz Con Leche froyo from Moggui Frozen Yogurt in Peru (IG @mogguifrozenyogurt) was introduced in July 2021 for Independence Day. Arroz con leche is a Peruvian rice pudding made with condensed and evaporated milk, rice, cinnamon, etc. It’s one of the most famous deserts in Peru. Moggui made our list last year with another Peruvian flavor, Pisco sour froyo.
- Berry Ruby Chocolate froyo by Menchie’s (IG @mymenchies) is the world’s first ruby chocolate froyo. The flavor was introduced in February 2022. Ruby chocolate is a new variety of chocolate that was introduced by Callebaut, the cocoa company, in 2017. The chocolate is naturally pink in color and made with ruby cacao beans. While it’s made without berries, it tastes like a berry flavored white chocolate.
- Besharam’s Yogurt Lassi with Raspberries froyo from Portland-based ice cream maker, Salt & Straw (IG @saltandstraw) was introduced in July 2021. It was their first ever froyo flavor and also their first chef-commissioned flavor. They partnered with San Francisco’s Besharam Head Chef, Heena Patel. The flavor is inspired by her family’s Gujarati cuisine.
- Brown Sugar Vanilla plant-based soft serve made with oat milk was Yogurtland’s (IG @yogurtlandinc) first new flavor of 2022. The soft serve was made with real vanilla, brown sugar flavor, and oat milk. Brown sugar, which has a touch of molasses, has become very popular in boba drinks and boba ice cream bars.
- Café De Olla vegan froyo (IG @yoga_urt) from Yoga-urt (3 locations in the Los Angeles County) was introduced in December 2021. Café De Olla is a Mexican beverage made in a clay pot; it’s coffee flavored with cinnamon and raw sugar (aka, piloncillo). Like all Yoga-urt flavors, Café De Olla is organic, vegan, kosher, gluten-free, probiotic, soy-free, and all natural.
- Guava Cheese froyo from g.l.o.w. in Miami is something you’d expect as a local Miami flavor. Guava and cream cheese pastries are popular in Cuba. Sadly, g.l.o.w. closed in February 2022.
- Kaju Katli, a traditional treat for Diwali, the festival of lights, was introduced by Myfroyoland in India (IG @myfroyoland) for Diwali 2021. Kaju katli is a North Indian sweet made with milk, cashews, nuts, sugar, and cardamom. The dough is cut into diamond shapes.
- Peanut Butter Granola Bar non-dairy soft serve from 21 Choices Frozen Yogurt in Claremont and Pasadena, California (IG @21choicesfrozenyogurt) is a new version of an older flavor with the same name. 21 Choices created its own flavors from scratch and mixes in other ingredients on a marble slab that keeps everything cold. Peanut butter granola bar soft serve is made with oat milk, peanut butter, granola, chocolate chips, and cinnamon.
- Pink Masala Greek yogurt ice cream from Well So Well, a wellness café, in Leon, Mexico (IG @wellsowell), was introduced in February 2021. Pink masala is a chai flavor made with turmeric, cinnamon, and betabel. It’s all natural and made with superfoods.
- Red bean froyo from Spoon Cafe in Williamstown, Massachusetts (IG @spoononspring) was introduced in November 2021. They make their froyo with local yogurt from Sidehill Farm Yogurt. Red bean is a popular flavor for Asian desserts. Red beans make a great froyo topping as well.
- Rooibos & Raspberry froyo from Marcel’s in South Africa (IG @marcels_za) was introduced in September 2021. Every September, Marcel celebrates National Heritage Month by introducing new flavors inspired by South Africa. Rooibos is a plant that’s grown in South Africa. The leaves of the rooibos plant are used to make rooibos tea. Marcel’s made our list last year with Peppermint Tart, another South African flavor.
The only thing we love more than reading about creative froyo flavors is eating creative froyo flavors! We hope these creative froyo flavors help inspire froyo shops to continue to be creative.
