Frozen Yogurt Recipe
Whole milk Greek yogurt already has the thick, tangy base frozen yogurt needs, and a small amount of corn syrup keeps the texture scoopable straight from the freezer instead of turning into a solid, icy block.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 400 min
- Servings
- 8
Ingredients
- 4 cups whole milk Greek yogurt, plain
- 3/4 cup granulated sugar
- 2 tablespoons light corn syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Nutrition per serving
- Calories
- 165
- Protein
- 8g
- Carbs
- 27g
- Fat
- 3g
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 the Greek yogurt with the sugar and corn syrup until the sugar fully dissolves and the mixture is smooth, about 2 to 3 minutes.
- 2Whisk in the lemon juice, vanilla extract, and salt.
- 3Cover the bowl and refrigerate the mixture until very cold, at least 2 hours or overnight.
- 4Pour the cold mixture into an ice cream maker and churn according to the manufacturer's directions, about 20 to 25 minutes, until it looks like soft-serve and has roughly doubled in volume.
- 5Transfer the churned frozen yogurt to an airtight container, press a piece of parchment or plastic wrap directly against the surface, and freeze until firm, at least 4 hours.
- 6Let the container sit at room temperature for 5 to 10 minutes before scooping.
Tips & variations
- Full-fat Greek yogurt gives a noticeably creamier result than low-fat or nonfat; nonfat versions freeze harder and icier because there's less fat to interrupt ice crystal formation.
- Swap the vanilla for 1/2 cup of pureed strawberries or mango folded in after churning for a fruit version, reduce the sugar slightly since fruit adds its own sweetness.
- No ice cream maker? Pour the chilled base into a shallow dish, freeze for 45 minutes, then whisk vigorously every 30 minutes for about 3 hours to break up ice crystals as it sets.
- A tablespoon of vodka whisked into the base before churning keeps it slightly softer in the freezer without any noticeable flavor, since alcohol doesn't freeze solid.
Storage & reheating
Store frozen yogurt in an airtight container with plastic wrap pressed against the surface for up to 2 weeks; texture is best within the first week before ice crystals start to form. Let it sit at room temperature for 5 to 10 minutes before scooping, since homemade versions freeze harder than store-bought due to having no stabilizers.
Tips from the Tulo kitchen
- Chilling the ice cream maker's bowl for a full 24 hours in the back of the freezer, not just overnight in the door, makes a noticeable difference in how thick the churned yogurt gets.
- Straining the yogurt through a coffee filter for 30 minutes before mixing removes extra whey and gives an even denser, creamier result.
FAQ
Can I make frozen yogurt without an ice cream maker?
Yes. Freeze the chilled base in a shallow dish for 45 minutes, then whisk it vigorously every 30 minutes for about 3 hours to break up ice crystals as it firms up; the texture will be slightly less smooth than churned frozen yogurt but still scoopable.
Why is my homemade frozen yogurt too icy?
Icy texture usually means the base wasn't cold enough before churning, the yogurt was low-fat, or the corn syrup was left out; all three help keep ice crystals small.
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt works but has more water content, so the frozen yogurt will be icier and less rich; straining regular yogurt through cheesecloth for an hour first helps it behave more like Greek yogurt.
How long does homemade frozen yogurt last in the freezer?
It keeps well for about 2 weeks in an airtight container; after that, ice crystals start to build up and the texture turns grainy.