Try this creamy, tangy homemade frozen yogurt recipe as a healthier alternative to ice cream! Customize with your favorite toppings and flavors.
One of my favorite childhood memories is visiting the froyo shop, swirling it out of the machine and piling way too many toppings onto my cup. When I learned that you could recreate that nostalgia at home with just 3 simple ingredients, I never looked back!
This homemade frozen yogurt is so simple and comes out tangy and creamy in no time at all. It’s basically a Greek yogurt ice cream that hits the spot in any season, especially when you start having fun with your favorite toppings.
Why You’ll Love This Recipe
My family can’t get enough of this homemade frozen yogurt! It’s tangy with the perfect amount of creaminess, coming together in just 3 simple ingredients. It’s quick to whip up for a last-minute treat — a lighter, healthier option than traditional ice cream, and super customizable.
Serve it as a refreshing base for fresh fruit or frozen fruit, swirl in a little chocolate, or go wild with classic froyo-style toppings. This is one of my healthy treats, and it’s guaranteed to disappear fast!
Tips for Success
Technically, you can just freeze plain yogurt, but it won’t turn into the creamy frozen yogurt you want. All you need are 3 frozen yogurt ingredients for this homemade version, but there are some tips I’ve discovered along the way to take this one next-level:
- Greek yogurt is best. It’s protein-packed, contains probiotics, and has a thick and creamy texture. I recommend using full-fat Greek yogurt for the creamiest texture and best flavor. (I also love using it in my favorite yogurt parfait, yogurt bark, and yogurt smoothies!)
- Try sugar alternatives. I like granulated sugar because of the texture and clean sweetness it creates in this recipe, but you can substitute any natural sweetener you want! Honey, agave syrup, and maple syrup all work well. Keep in mind that maple syrup makes the color of the yogurt slightly darker.
- Dissolve the sugar before freezing. Undissolved sugar can create a gritty texture and inconsistent sweetness in your yogurt. For an even freeze, dissolve your added sugar fully before freezing Greek yogurt.
- Add nuance with vanilla extract. This ingredient is completely optional, but it adds a nice nuance to the flavor.
- Serve it on your favorite desserts. Much like homemade ice cream recipes, you can enjoy this in a cup with your favorite toppings or fresh berries. For something more indulgent, try it as a topping on apple cobbler, a blueberry crumble, or rhubarb crisp!
- Have fun with it! Play with toppings for that ultimate nostalgic vibe. For a fun presentation, you can also pipe the frozen yogurt into a cup using a pastry bag. It’s a similar concept to my frozen yogurt bites!
Step 1: Whisk together vigorously the yogurt, cream, sugar, and vanilla extract. Stir until the sugar is completely dissolved.
Step 2: Freeze the yogurt mixture in an ice cream maker. Or, you can freeze it in silicon ice cube-sized trays for 3 hours, then pop out the cubes and blend in a food processor until smooth. This should have a soft serve consistency (or freeze 2 to 3 hours for a scoopable consistency).
Step 3: Top with toppings and serve.
Ice Cream Maker vs. Food Processor
You can make homemade frozen yogurt in two ways, and the method you choose slightly changes the texture. Before deciding whether to taste-test this frozen dessert using an ice cream maker or a food processor, here’s what you need to know.
My Preferred Method: Use an Ice Cream Maker
An ice cream maker gives you the creamiest, most consistent results and is faster to whip up. After mixing your base, pour it into the machine and let it freeze until it’s soft-serve. For a more scoopable consistency, freeze for 2-3 hours. (Freezing time varies by ice cream maker, so follow the manufacturer’s instructions here.)
I’ve been using this 2 quart freezer bowl ice cream maker for years (after my cheaper one broke!) and it’s been very durable. My main ice cream maker is this automatic ice cream maker; it’s a bit of a splurge but I love that you don’t have to pre-freeze the bowl (so you can make ice cream and frozen yogurt immediately on demand)
An Alternative Method: Use a Food Processor
The food processor method takes longer because you have to freeze the Greek yogurt first. The texture isn’t quite as good and a little icier, but it’s a great substitute if you don’t have an ice cream machine.
If using this method, freeze the mixture in ice cube-sized trays (not larger-sized trays) for 3 hours, then pop your cubes in a food processor until smooth. If you freeze your yogurt overnight, you’ll want to let the cubes sit at room temperature for about 20 minutes to soften. You may need to add a little cream to blend and make the consistency creamier.
Toppings and Flavor Variations
The sky’s the limit when it comes to homemade frozen yogurt toppings. Get inspired by anything you might find at a frozen yogurt shop. Here are some of my favorite ideas:
- Sprinkles
- Fresh strawberries, raspberries, or blueberries
- Strawberry compote, raspberry compote, or blueberry sauce
- Edible cookie dough
- Crushed cookies or graham crackers
- Chocolate chips
- M&Ms or other candies
- Toasted almonds or other chopped nuts
- Hot fudge or chocolate syrup
You can get a hint of vanilla in your yogurt if you add the optional vanilla extract, but here are a few more ideas for flavor variations and mix-ins once you’ve tested out the base recipe:
- Chocolate Banana: Add 2 medium ripe bananas (mashed very smooth) and 3 tablespoons cocoa powder. Reduce the sugar slightly if you prefer it less sweet, or add peanut butter to make the flavors pop.
- Cinnamon Apple: Add 1 cup diced cooked apples and 1 ½ teaspoons ground cinnamon (or to taste), and make the vanilla mandatory. Top with some granola for an apple crisp vibe.
- Pumpkin: For this fall favorite, combine a can of pumpkin, ½ cup maple syrup, and a teaspoon of pumpkin pie spice with your Greek yogurt.
- Strawberry Cheesecake: Stir 1 cup chopped strawberries and 1-2 tablespoons strawberry jam for a strawberry frozen yogurt. Mix in crushed graham crackers just before freezing a crunchy surprise.
Storage Notes
Homemade frozen yogurt is best when freshly made. You can store leftovers in the freezer in an airtight container for up to a week. Keep in mind that the texture becomes icy and hard when frozen overnight.
Allow it to thaw on the counter for at least 30 minutes before scooping. After thawing, consider running it through a food processor to get it to a more uniform texture before serving.
More Yogurt Treats to Try
Dietary notes
This frozen yogurt recipe is vegetarian, gluten-free, and vegan-adaptable
Frequently asked questions
Full-fat Greek yogurt (not low-fat) and cream help make frozen yogurt creamy instead of icy, like a sorbet. Whole milk is an option if you don’t have heavy cream, but the result won’t be as rich. The same is true of regular yogurt. It’s not as thick and creamy as Greek yogurt, but you can use a combination of both if you’d like.
Churning your base in an ice cream maker vs. a food processor helps, too. If you don’t have an ice cream maker or prefer a no-churn method, add a little cream to your food processor as you blend. This helps reduce ice crystals and creates a more creamy texture.
Frozen yogurt is generally healthier than traditional ice cream because it usually has less fat and fewer calories. It also contains probiotics from the yogurt, which can support gut health. It depends on what you add to your frozen treat, including what’s in your base.
The sugar content in my recipe means it’s best enjoyed in moderation, but you can play with sweeteners, too, as with any of your favorite dessert recipes. Honey, maple syrup, agave nectar, or sugar are all suitable sweeteners. Adjust the amount based on your desired sweetness level.
If you want a truly healthy dessert, check out my favorite yogurt smoothie recipes or this easy yogurt drink.
You can make frozen yogurt vegan and dairy-free! Swap plain Greek yogurt for your favorite plant-based yogurt and the heavy cream for coconut cream.
I would use store-bought or homemade coconut yogurt for consistency’s sake, but you can play around with textures and flavors in your yogurt mixture.
Homemade Frozen Yogurt Recipe
Pin Recipe
Print RecipeHere’s how to make homemade frozen yogurt! Whip up this delightfully creamy frozen yogurt with just 3 ingredients. It’s essentially Greek yogurt ice cream — a tangy, smooth, and perfect treat no matter the season. Add your favorite toppings and enjoy!
- Prep Time: 30 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 6
- Category: Dessert
- Method: Frozen
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 32 ounce container (3 ¾ cups) full fat Greek yogurt
- ½ cup heavy cream
- 1 cup granulated sugar*
- ¼ teaspoon vanilla extract (optional)
Instructions
- Whisk together the yogurt, cream, sugar, and vanilla extract (if using) vigorously. Stir until the sugar is completely dissolved. (Test this by rubbing it slightly with your fingers to see if it’s gritty, then taste).
- Freeze the yogurt mixture in an ice cream maker according to the manufacturer’s instructions. Depending on your ice cream maker, freeze for 2 to 3 hours for a scoopable consistency.
- Alternatively, you can freeze the base in silicon ice cube-sized trays for 3 hours, then pop out the cubes and blend in a food processor until smooth. Add a splash of cream if necessary to blend. (If you freeze overnight, allow the cubes to soften at room temperature for about 20 minutes.)
- Add the toppings of your choice! Try sprinkles, fresh strawberries or raspberries, strawberry compote, edible cookie dough, and more.
Notes
*This frozen yogurt tastes pleasantly tangy. I’ve found that adding ¼ cup of additional sugar helps sweeten the final product without significantly altering the consistency. If you’d like, you can substitute honey, agave syrup, or pure maple syrup for the sweetener. The color will look slightly darker with maple syrup, though.
Leftover storage: Homemade frozen yogurt is best freshly made, but leftovers can be stored frozen for up to one week. The texture becomes very icy and hard when frozen overnight, so allow it to thaw on the counter for at least 30 minutes before scooping. After thawing, consider running it through a food processor for a more uniform texture before serving.
from A Couple Cooks https://ift.tt/VAWTuP1
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