Homemade Frozen Yogurt is a delicious creamy frozen dessert, made with fresh or frozen berries, yogurt and cream. So good you won’t even miss the ice cream! Perfect for a snack, dessert or any occasion!
I’ll start by saying I don’t like yogurt! But I love Frozen Yogurt. Particularly creamy frozen yogurt with fresh fruit.
During my workdays in Toronto, a few colleagues and I would sometimes go to the underground atrium and get a scoop or two of creamy, delicious frozen yogurt with any choice of fruit. I would always choose berries.
Now, when I return to Toronto, I still like to splurge on a frozen yogurt. The last one I tried was a Chocolate Frozen Yogurt and it was really good! Living in Italy you have no choice but to love ice cream, and yes, Frozen Yogurt is becoming popular too.
Over the past few years I have posted many ice cream and frozen dessert recipes, including no churn ice cream. But it’s been a while since I shared an ice cream maker recipe.
Yes, not churning ice cream is that easy but sometimes I love getting the machine out and putting it to good use! And let me tell you if you don’t have an ice cream maker, you won’t regret buying one. You can use it not only to make ice cream but also to make amazing frozen yogurt like this one.
ingredients
- Whole plain yogurt: use normal whole yogurt, it is used to freeze it and make it creamy.
- Vanilla: Vanilla extract adds flavor to the dessert.
- Cream: Be sure to use full/heavy or whipping cream with at least 30% fat.
- Corn syrup: helps keep frozen yogurt smooth by preventing ice crystals from forming. It is also used to sweeten the mixture. It’s optional, so you don’t need to include it if you’d rather not.
- Fine/Fruity Sugar: Mixes and combines better than granulated sugar.
- Berries: Nothing like berries for the perfect flavor combination, you can use fresh or frozen berries. If you use them frozen there is no need to defrost them.
How to make homemade frozen yogurt
Whisk yogurt, vanilla, cream, corn syrup and fine sugar in a large bowl. Then stir in the berries.
Pour the yogurt mixture into the ice cream machine and mix until it reaches a thick consistency. Be sure to follow your machine’s instructions when freezing frozen yogurt. If you like soft serve, you can serve it right away. Or put it in a container with a lid and freeze until firm, that’s what I do.
Frozen Yogurt Recipe Tips
- Because yogurt contains more water than fat, you must use full-fat yogurt or you’ll get ice crystals, and that’s the last thing you want in a creamy frozen dessert.
- You will definitely need some sugar, I used fine/fruity sugar.
- A spoonful of corn syrup is like extra security to keep the ice crystals away.
- And yes, you will need to add a little cream. Why? The cream will also help keep ice crystals away and give your frozen yogurt a creamy, rich texture.
- Store it in the coldest part of the freezer, which is usually in the back. You don’t want it exposed to hot air when the freezer is open – this could cause it to partially melt and refreeze, creating ice crystals and making the texture grainy.
- If you store it properly, it will keep well for a few weeks. If it lasts that long, which it doesn’t in my house.
Variations of frozen yogurt
Are you imagining all the flavors you can make with this frozen yogurt recipe? It is not necessary to use berries, you can use other types of fruit to make it just the way you like it. Here are other ideas:
- Chopped peaches or apricots
- Chopped mango
- Papaya
- Blackberries
- Raspberries
- Pitted and halved cherries
- Chopped bananas
Or maybe try a fruit combination. Peaches and blueberries would be delicious or a tropical frozen yogurt with papaya and mango.
How to store Frozen Yogurt
Store any leftovers in an airtight container in the freezer. It can be kept for up to two weeks, but it is always better to consume it within the first 3-4 days.
And believe me, homemade frozen yogurt is so easy and so much better than store-bought. Think of all the flavors you can make. With all the wonderful fresh fruit and berries of summer, frozen yogurt might be your new favorite frozen treat. Enjoy!
More ice cream maker recipes
- 3 cups whole milk yogurt (cold from the fridge)
- ½ teaspoon vanilla
- ½ cup heavy/full/whipping cream (at least 30% fat) (cold from the fridge)
- 1 table spoon corn syrup
- ¾ cup fine/fruity sugar
- 1 cup berries (fresh or frozen, if frozen do not defrost) (coarsely chopped)
Prevents the screen from going dark
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In a large bowl, whisk together the yogurt, vanilla, cream, corn syrup and fine sugar for about 2 minutes, then add the berries.
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Pour the mixture into the ice cream machine** and mix until you obtain a thick consistency (like soft ice cream) or thicker if desired. Serve immediately. Or place in a container with a lid and freeze until solid like ice cream, 3-6 hours, or overnight.
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Remove from the freezer and let rest 10-15 minutes before picking and serving. Enjoy.
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**Read the ice cream maker instructions before use.
Corn syrup helps keep frozen yogurt smooth by preventing ice crystals from forming. It is also used to sweeten the mixture. It’s optional, so you don’t need to include it if you’d rather not.
Store any leftovers in an airtight container in the freezer. It can be kept for up to two weeks, but it is always better to consume it within the first 3-4 days.
Calories: 264kcal | Carbohydrates: 37G | Protein: 4G | Fat: 11G | Saturated fats: 7G | Cholesterol: 43mg | Sodium: 66mg | Potassium: 218mg | Sugar: 35G | Vitamin A: 425UI | C vitamin: 1.2mg | Soccer: 163mg | Iron: 0.1mg
Updated as of June 24, 2021.
