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.
- Yield:makes 1 quart
- Active time: 30 minutes
- Total time:30 minutes plus 4 or 5 hours chilling
- 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.