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.
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.