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Homemade Frozen Yogurt Recipe
This homemade frozen yogurt recipe requires no ice cream maker. It's easy, delicious and wholesome.
Servings 4 servings
- 2 cups Greek yogurt, plain, full fat
- 1/4 cup honey*
- 1 tablespoon pure vanilla extract
Place the yogurt, honey and vanilla in your food processor’s bowl.
Process to incorporate, stopping once to scrape the sides of the bowl, then process 1 more minute, until light and fluffy. You can also whisk by hand, but do so for several minutes until smooth and fluffy.
Using a spatula, transfer the mixture to a square 9-inch glass baking dish. Cover with cling wrap, and freeze for 45 minutes.
Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then spread evenly again.
Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
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.
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 30 minutes before serving, to allow it to soften.
*To keep this homemade frozen yogurt low carb, you can use a low carb honey or maple syrup, Swerve Confectioners, or stevia. 1/2 cup of the low carb version has 114 calories and 4 grams of carbs.
Serving: 0.5cup | Calories: 178kcal | Carbohydrates: 21g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Sodium: 41mg | Sugar: 21g