The Best (and Easiest) Frozen Yogurt Recipe

Photograph: Vicky Wasik

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.

Recipe Facts



Active: 30 mins
Total: 4 hrs 30 mins
Serves: 8 servings
Makes: 1 quart

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  • 1 quart container (about 3 3/4 cups) full-fat plain yogurt (see notes)

  • 1 cup sugar

  • 1/4 teaspoon kosher salt


  1. 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.

  2. 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.

Special equipment

ice cream machine

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Nutrition Facts (per serving)
180 Calories
4g Fat
32g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 180
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 13mg 4%
Sodium 104mg 5%
Total Carbohydrate 32g 12%
Dietary Fiber 0g 0%
Total Sugars 32g
Protein 5g
Vitamin C 0mg 1%
Calcium 168mg 13%
Iron 0mg 0%
Potassium 201mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)