The best frozen yogurt is also the easiest to make. It's just full-fat yogurt and sugar, and churns up into a creamy yet fresh-tasting frozen dessert that does justice to all of yogurt's natural tangy flavors.
Recipe adapted from Ethan Frisch.
Why this recipe works:
- Full-fat yogurt brings creaminess and subtle fruity flavors to the frozen yogurt.
- A cup of sugar per quart of yogurt adds enough sweetness and texture to make a product you can scoop just like ice cream.
Note: Some yogurt brands now sell quart-sized containers with less than 1 quart of yogurt in them (they contain 2 pounds of yogurt, equal to about 3 3/4 cups). If you find yogurt with a full, true quart inside, this recipe still works as written, though you can add an additional tablespoon of sugar for even better texture and flavor.
The Best (and Easiest) Frozen Yogurt
About This Recipe
|Yield:||makes 1 quart|
|Active time:||30 minutes|
|Total time:||30 minutes plus 4 or 5 hours chilling|
|Special equipment:||ice cream machine|
|This recipe appears in:||The Best Frozen Yogurt Is the One You Make Yourself|
- 1 quart container (about 3 3/4 cups) full-fat plain yogurt (see note above)
- 1 cup sugar
- 1/4 teaspoon kosher salt
Whisk yogurt, sugar, and salt together in a mixing bowl until sugar has completely dissolved. Chill in an ice bath or refrigerate until yogurt registers at least 45°F on an instant-read thermometer.
Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.