Real Frozen Yogurt
I’ve been eating frozen yogurt for 15 years. My sister, who used to run to TCBY during high school cross country “practice,” introduced me to it; roommates in college fueled the addiction; California taught me to consider it a major food group.
Over these past 15 years, I’ve genuinely loved each and every bowl of frozen yogurt I’ve eaten, despite how sugary and artificial tasting and generally crappy most of them have been. There’s just something about the ritual of getting a fro-yo with friends that makes whatever’s squirted into the bowl inconsequential, for me at least.
But when I took one bite of this homemade frozen yogurt, a David Lebovitz recipe made with full-fat Greek yogurt, I thought, “Ohhh. This is what frozen yogurt should taste like.” I couldn’t believe it. It actually tasted like, wait for it, frozen yogurt. Yes, like yogurt frozen. I know, I know, mind blowing.
Made with only three ingredients, Greek yogurt, sugar and vanilla, the base for this frozen yogurt comes together in about one minute, and after an hour of chilling, it’s ready to be churned — so simple, so delicious.
And that’s the only trouble with it. It’s so easy to make and so damn good. It’s impossible to walk by the freezer without giving a spoon a little dip-a-roo into its storage container. If you struggle with self-restraint, this is the sort of thing that should only be made while you have a houseful of guests prepared to tuck in immediately after it’s finished churning. Not a squirt will remain. I promise you.
I thought some sort of granola “bowl” would make a nice vessel for serving this vanilla frozen yogurt. Using another Lebovitz recipe as a guide, I substituted in 1 cup of my granola bar mix for the sliced almonds. The result? Good, not great. Unfortunately, they were too sweet, and the sweetness masked the granola flavor. I’ll report back if I give them another go.
Frozen Yogurt
Source: The Perfect Scoop by David Lebovitz
Yield = 1 quart
3 cups plain whole-milk Greek yogurt
2/3 to 3/4 cup sugar*
1 teaspoon vanilla extract
* Update 8/28: I think I prefer the 2/3 cup sugar quantity. I made about 5 batches without altering the sugar, but just made a batch tonight with 2/3 cup sugar — it’s just a touch less sweet but no less flavorful.
1. Mix together the yogurt, sugar and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour. Freeze in your ice cream machine according to the manufacture’s instructions.
jeri
Aug 22, 2012 @ 21:59:23
I recently made some frozen yogurt from the most amazing over ripe strawberries. The flavor was perfect, but the texture was dreadful. All those little seeds just did not get pulverized. If you have any tips, I would be graateful.
talley
Aug 23, 2012 @ 05:02:33
there is no frozen yogurt in Zürich, like none, can you believe it? I grew up at TCBY and ate my weight in Durfees/dinning hall froyo and then transitioned to FroYo world when I was living in New Haven (their yogurt is tart like pinkberry). I’d go ahead and say that Froyo is my guilty pleasure. I adore it. I’ve been contemplating an ice cream maker for a while now, and this post/recipe has finally sent me over the edge. I’m going to get one this afternoon. Cannot wait to try this! I’m already imagining endless possibilities – banana, strawberry chocolate! yum!
Tracy {Pale Yellow}
Aug 23, 2012 @ 06:44:44
So easy and so customizable! I’m excited to try this recipe out.
Deb
Aug 23, 2012 @ 08:16:49
I have “The Perfect Scoop” but have just flown past the frozen yogurt recipe! I will need to remedy my oversight, as you certainly have shared a scrumptious frozen treat!
Susan
Aug 23, 2012 @ 09:33:53
Great minds! I actually mixed up a batch homemade yogurt this morning so I could make some frozen yogurt! It’s in the dehydrator culturing at this very moment. It won’t be ready until tomorrow because once the yogurt is done I will need to strain the whey to make it “Greek”. My mouth is watering just thinking about it!
Lollie ~ The Fortuitous Housewife
Aug 23, 2012 @ 09:34:12
I busted out my old Cuisinart ice cram maker earlier this summer and have been on an ice cream making binge ever since – coconut, peach, strawberry. I grew up in CA & also considered frozen yogurt a part of my personal food pyramid. Loved TCBY and Humphrey Yogurt, but, until recently, my local fro-yo options have been limited or non-exsistent.
So excited to try this frozen Greek yogurt option! Gonna run out now & get the yogurt so I can surprise my boys tonight with fro-yo topped with a dollop of my freshly-made quad-berry jam.
Katykat
Aug 23, 2012 @ 10:47:46
How can I make some TART froyo like my favorite Cali froyo?? I will have to start researching this… but this looks amazing, I will make ASAPPPPP, once again you have inspired my until-i-met-you-nonexistent inner chef, love you!
Darcy
Aug 23, 2012 @ 12:34:42
Ali, yum! Froyo… not sure I would have survived college without it (although I might have weighed less at the end). I remember trying to explain to my parents what “Durfee’s Late Night Charge” was on my bursar bill. Ha.
Love the idea of using Greek yogurt and being able to make it as sweet as you’d like. Thanks!
Hannah
Aug 23, 2012 @ 13:40:19
jeri, to address the unwanted strawberry seeds, just puree them in a blender and then push them through a fine strainer. I’m not sure how this juice will affect the consistency of the yogurt, but it will at least eliminate seeds.
I can’t wait to try this frozen yogurt.
AdeleV
Aug 23, 2012 @ 13:53:30
Has anyone made this recipe using agave nectar instead of sugar?
alexandracooks
Aug 23, 2012 @ 17:10:15
Katykat — this is on the tart side… you will love! It almost tastes lemony despite no lemon. Greek yogurt has a nice tang!
alexandracooks
Aug 23, 2012 @ 17:11:25
Lollie — I have been making ice cream all summer too. Coconut flavored I have yet to try, but that sounds amazing! Hope your boys liked their treat.
alexandracooks
Aug 23, 2012 @ 17:13:03
Susan — fun! I have always wanted to make yogurt. My mother went on a kick a little while ago and was obsessed. I need to try. I can’t imagine how delicious this froyo will be when homemade yogurt is added to the equation. Yum!
alexandracooks
Aug 23, 2012 @ 17:16:23
Talley, you must get an ice cream maker. I have a feeling you will have a ball with it. Do you have a stand mixer? I use the kitchen aid ice cream maker attachment — works beautifully.
alexandracooks
Aug 23, 2012 @ 17:20:40
Jeri — I think Hannah has it right. Do you cook the strawberries at all? Either way, after you purée them, push them through a fine-mesh sieve. That should help the texture issues.
Shut Up & Cook
Aug 23, 2012 @ 20:26:30
What if you don’t have an ice cream maker? Any work around?
Alicia (foodycat)
Aug 24, 2012 @ 02:37:59
I love a good, tangy fro-yo. I can’t be trusted with it though!
Nadine
Aug 26, 2012 @ 17:52:56
I made this today with nonfat Greek yogurt (since I bought the wrong kind!) It turned out good, but a little too sweet. I will put less sugar in next time. Thank you, Ali! We need to plan a no kids fun cooking day sometime soon!
alexandracooks
Aug 28, 2012 @ 18:36:22
Nadine! I didn’t get you in time — I’ve been making it with 2/3 cup sugar. I updated the recipe. I like it both ways, but I think 2/3 cup sugar is plenty sweet. I think if you are using nonfat yogurt especially, less sugar is better.
alexandracooks
Aug 28, 2012 @ 18:38:28
Shut Up & Cook — I’m stumped. I’m not sure there is a work around with this recipe. Have you made the kitchn’s one-ingredient ice cream?
Explody Full
Sep 02, 2012 @ 03:56:53
oh I want to make this so badly but I don’t have an ice cream machine, my friend is buying one, I will have to make her make some, only problem is she lives on the other side of the world from me!
LindaG
Sep 11, 2012 @ 13:23:36
For those of us without an ice cream maker, pour the mixture in a shallow container like a casserole dish, cover and put it in the freezer. Every hour or so, pop it open and give it a good stir. Keep doing this until the FroYo is where you want it consistancy wise. I made something similar earlier this summer…had cream cheese in it too…tasted like cheese cake!
alexandracooks
Sep 12, 2012 @ 05:27:32
LindaG — thanks so much for the tips for those without an ice cream maker. I have a recipe for an ice cream made with with cream cheese bookmarked. Can’t wait to make it.
D. L. Gillan
Sep 30, 2012 @ 19:59:17
The most delicious and inspiring photographs!