Frozen Greek Yogurt Recipe
Whole-milk Greek yogurt is already thick and low in ice-crystal-forming water compared to regular yogurt, so it churns into a scoopable, tangy dessert with far less added sugar and fat than traditional ice cream, while the honey and a splash of lemon juice keep the texture soft straight from the freezer instead of turning into a solid block.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 4 hr 40 min
- Servings
- 6
Ingredients
- 3 cups plain whole-milk Greek yogurt
- 1/2 cup honey
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1/8 tsp fine salt
Nutrition per serving
- Calories
- 216
- Protein
- 10g
- Carbs
- 36g
- Fat
- 5g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl, whisk together the Greek yogurt, honey, sugar, vanilla extract, lemon juice, and salt until the sugar has fully dissolved and the mixture is smooth.
- 2Cover and refrigerate the mixture for at least 30 minutes, or until well chilled.
- 3Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes, until it reaches a thick, soft-serve consistency.
- 4Transfer the frozen yogurt to an airtight container, press a piece of parchment or plastic wrap directly against the surface, and freeze for at least 4 hours, or until firm enough to scoop.
- 5Let the container sit at room temperature for 5-10 minutes before scooping if it's been frozen solid overnight.
Tips & variations
- Use whole-milk Greek yogurt rather than nonfat or low-fat; the extra fat is what keeps the texture creamy instead of icy once fully frozen.
- Swap the honey for an equal amount of maple syrup for a slightly less floral sweetness.
- Stir in 1/2 cup of fruit puree (strawberry, mango, or raspberry) after churning for a fruit-swirled version.
- For a no-machine version, pour the chilled mixture into a shallow metal pan and stir vigorously with a fork every 30 minutes for about 3 hours, breaking up ice crystals each time.
- Fold in mini chocolate chips, granola, or chopped nuts during the last minute of churning for texture.
Storage & reheating
Store in an airtight container with plastic wrap pressed against the surface for up to 2 weeks. Because this recipe has no stabilizers, it firms up harder than store-bought frozen yogurt after a day or two; let it sit at room temperature for 10-15 minutes before scooping.
Tips from the Tulo kitchen
- Pre-freeze the ice cream maker's bowl for a full 24 hours before churning; a bowl that's only partially cold will produce a soft, slushy result.
- Taste the base before churning and adjust sweetness there, since flavors read as less sweet once frozen.
FAQ
Can I make frozen Greek yogurt without an ice cream maker?
Yes. Pour the chilled base into a shallow metal or glass pan and stir vigorously with a fork every 30 minutes for about 3 hours to break up ice crystals as it freezes; the texture will be slightly less smooth than churned versions but still scoopable.
Why did my frozen Greek yogurt turn out icy instead of creamy?
This usually comes from using nonfat or low-fat yogurt, which has less fat to interrupt ice crystal formation, or from skipping the honey and sugar, both of which lower the freezing point and keep the texture soft.
Can I use flavored Greek yogurt instead of plain?
Yes, but reduce the added sugar and honey by about half, since flavored yogurts are already sweetened, and taste the base before churning to adjust.
How long does homemade frozen Greek yogurt last?
It keeps well in the freezer for up to 2 weeks in an airtight container; after that it can develop ice crystals and lose its creamy texture.