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.
1 quart container (about 3 3/4 cups) full-fat plain yogurt (see note)
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.
ice cream machine
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 0g||0%|
|Total Sugars 32g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|