Homemade Frozen Yogurt

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Frozen Yogurt Recipe

This frozen yogurt recipe requires no ice cream maker. It’s easy, delicious and wholesome. Unlike commercial frozen yogurt, it contains no yucky additives, so don’t expect the “perfect” texture you get when you add thickeners, stabilizers and emulsifiers. In this frozen yogurt recipe, you can taste the tang of the yogurt and the sweetness of the fruit. It’s simple, delicious, and best eaten on the day you make it.

The basic recipe is simple: yogurt, honey, and vanilla extract. To that, you can add fruit – fresh or frozen, pureed or chunky. I like to completely puree the fruit in the food processor, then add the yogurt, honey and vanilla. But you can blend the yogurt and honey first, then add the fruit and process briefly, leaving fruit chunks in your yogurt.

The possibilities are endless of course, but the flavors I make most often are those that my kids request – mango, raspberry, vanilla and chocolate. I’ll post each recipe separately over the next few weeks. Today, I’ll start with the basic recipe: vanilla frozen yogurt.

Frozen Yogurt Recipe
 
Prep/Rest
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Primal
Yield: 4 servings
New quantity:
Ingredients
  • 2 cups plain, full-fat Greek yogurt
  • ¼ cup honey
  • 1 tablespoon pure vanilla extract
Instructions
  1. Place the yogurt, honey and vanilla in your food processor’s bowl.
  2. Process to incorporate, stopping once to scrape the sides of the bowl, then process 1 more minute, until light and fluffy.
  3. Using a spatula, transfer the mixture into a square 9-inch pan. Cover with cling wrap, and freeze for 45 minutes.
  4. Remove the pan from the freezer, Use a spatula to stir the already-frozen edges into the still-soft center, then use a whisk to mix everything together until smooth.
  5. Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
  6. When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
  7. If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days - I doubt it will last longer), remove it from the freezer 20 minutes before serving, to allow it to soften.
Notes
The ingredients in Pinkberry original frozen yogurt: Nonfat milk, sugar, nonfat yogurt, nonfat yogurt powder, fructose, dextrose, natural flavors, citric acid, guar gum, maltodextrin, mono- and diglycerides, rice starch.
Nutrition Per Serving
Serving size: ½ cup; Calories: 193; Total Fat: 6g; Carbohydrates: 25g; Sugars: 18g; Sodium: 53mg; Fiber: 0g; Protein: 10g

Frozen Yogurt Recipe


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