Hi Joyce! Technically yes, it could work with FroYo, but the texture will be different. Because FroYo has less fat and more water than regular ice cream, the bread may turn out a little denser or slightly gummy. If you’re set on using FroYo, try full-fat and avoid anything with artificial sweeteners. It’s a fun experiment—but for best results, regular full-fat ice cream is still the winner.

So glad you’re excited to try it! Ice Cream Bread muffins are totally doable. Keep the oven at the same temperature, but bake them for about 15–20 minutes instead of the full loaf time. They’re done when a toothpick comes out clean and the tops spring back lightly to the touch. Just don’t overmix the batter, and you’ll get soft, sweet little muffins with barely any effort.