Vanilla Frozen Yogurt

July 24, 2011

I had no idea that making my own frozen yogurt would be so easy! OK, it does require an ice cream maker. That’s the only catch. But everyone should own an ice cream machine. Homemade ice cream- and now frozen yogurt- is unbelievable. And it’s sad that I only figured this out so recently. But we’ll talk about ice cream another day. This moment belongs to yogurt.

I adore yogurt. I just don’t care for the thin runny stuff. (Or all the sugary flavored varieties.) I love pure unadulterated thick and luscious plain Greek yogurt. It’s marvelous paired with fruit and a drizzle of honey. I eat it almost daily. And that’s what’s used in this recipe. The original source suggested using whole milk yogurt for the creamiest result. And while I agree that whole milk yogurt would make this wonderful, I didn’t want my fro-yo to be as calorie dense as ice cream. So I went with 2%. I also reduced the amount of sugar. I wanted my frozen yogurt to be pleasantly sweet, with a bit of tartness sneaking through. And that’s just what I got. A creamy and simultaneously tart and sweet frozen treat. I served it straight out of the ice cream machine topped with sliced kiwi and fresh berries.

Vanilla Frozen Yogurt

INGREDIENTS

4 cups plain Greek yogurt (I used Fage 2%)
1/2 cup sugar (more or less to taste)
1 1/2 tsp. pure vanilla extract

DIRECTIONS

1. Combine yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate at least one hour.

2. Freeze in ice cream maker according to manufacturer’s instructions. (Mine took about 20 minutes to churn.)

Several notes: This frozen yogurt is best enjoyed immediately after churning. It eventually loses its creaminess and solidifies in the freezer. Also, this recipe can be scaled down to make fewer servings. Just reduce the sugar and vanilla accordingly.

Makes slightly more than a quart.

(Adapted from David Lebovitz via 101 Cookbooks)

10 thoughts on “Vanilla Frozen Yogurt

    1. Jessie Davis Post author

      I’m not sure if there’s a way to do it without a machine to churn it. You could search google for some ideas- sorry I’m not much help!

      Reply
    1. Jessie Davis Post author

      That would be delicious- I’m just not sure how much you’d want to use. Maybe you can find a conversion somewhere?

      Reply
      1. Derek

        Here is what I would do if you have the time. Split the vanilla bean pod and extract the seeds. Add the seeds to the yogurt. Add the been pod to the sugar. Allow the flavors to meld for a couple days before making the frozen yogurt. You will have amazing vanilla flavor!

        Reply

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