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Homemade Frozen Yogurt Recipe

This homemade frozen yogurt recipe requires no ice cream maker. It's easy, delicious and wholesome.
Course Dessert
Cuisine American
Keyword yogurt
Prep Time 10 minutes
Rest time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings 4 servings
Calories 178kcal
Author Vered DeLeeuw


  • 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