That means despite yogurt's custardy texture, from the ice-cream maker's standpoint, it's just another kind of milk. A lot of yogurt has more fat and less water than an equal volume of milk, and those coagulated proteins do add some creaminess, but the only way to get your frozen yogurt actually creamy is to add a good amount of sugar—more than you might for ice cream, which has extra fat and egg yolks to help enhance texture.

When I make frozen yogurt, I treat it like sorbet, following a master ratio of one cup of sugar for every four cups of liquid. Frozen yogurt isn't as naturally creamy as ice cream, nor should it be—it's best with a cleaner, lighter sorbet-like texture to preserve its light tangy flavors.

For you pastry people who prefer weight measurements, that's seven ounces of sugar to 32 ounces of yogurt. We don't go into nutrition much on Serious Eats, but if you're wondering, a half-cup serving of this frozen yogurt has about calories and four grams of fat—heavier than the fat- and sugar-free stuff you'll find at fro-yo shops, but not exactly a fat bomb.

And the flavor upgrade is incomparable. And because I know you'll ask: Yes, full-fat yogurt is a much better choice than low-fat or skim.

Not only will you get a creamier texture with whole milk yogurt, but the flavor will be brighter and more balanced; skim milk makes for a harsh, tart yogurt that doesn't take well to dessert. Greek-style strained yogurt has more fat and protein and less water in the form of whey than plain yogurt.

Since fat and protein enhance creamy texture, why not make frozen yogurt with Greek yogurt? You could, but I think the Greek stuff does too good a job—it's too creamy , so much so that when frozen it feels like you're chewing on sour cream. That said, Greek yogurt has some benefits. You could cut it with plain yogurt to make a richer frozen yogurt akin to ice cream.

Or you can take advantage of the yogurt's lower water content to add other flavorings. Think of it this way: you get to replace excess whey in yogurt with a more flavorful water-type liquid. Citrus juice is one option; flavored syrups like ginger are another. But my favorite flavoring is a dry white wine.

Wine brings its own kind of tartness and fruity notes, making the yogurt taste even more yogurt-y while adding a whole new dimension of flavor.

I can't think of anything better for yogurt lovers. If you want to add other flavors to your yogurt, you have three ways to do so: infusion, mix-ins, and toppings. Infusions are the easiest. Have some lime or orange zest?

Grate it right into your yogurt, let it sit for a couple hours, and churn. Or add mint leaves or grated ginger, let your yogurt sit overnight, and then strain the chunks out before churning.

Mix-ins like wine, spirits, fruit purée, or jam are also a snap. Swap out as little as a few tablespoons of yogurt for as much as half the total volume depending on the strength of the mix-in.

But take note that the proteins in yogurt have a way of dulling other flavors, so the bolder your mix-ins, the better. But my favorite frozen yogurt flavorings come in the form of toppings that let the yogurt stay true to itself.

My friend Ethan was a big fan of grated halvah. Luxardo maraschino cherries are a favorite of mine. Drizzles of olive oil, pomegranate molasses, or balsamic vinegar all taste great, too, as do segments of citrus, chopped candied ginger, roasted nuts, or fresh berries.

The key with any flavoring is to stick with additions that have some savory or sour flavors to balance out the yogurt's sweetness. Remember: real frozen yogurt is all about balance: sweet and tart, fresh and creamy, milky and fruity.

Now doesn't that sound better than the blandly swirly stuff you find in stores? 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 7°C on an instant-read thermometer.

Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer yogurt to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Ice cream machine. 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.

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List of Partners vendors. Frozen Yogurt The best frozen yogurt is also the easiest to make: simply churn full-fat yogurt with sugar for a creamy and tangy frozen dessert. By Max Falkowitz. WRITE A REVIEW. Trending Videos. Really any yogurt works for making homemade frozen yogurt, however I like using Greek yogurt because the end result is super thick and creamy.

I also recommend using plain whole milk yogurt so you can add in your own sweetener and flavors but you could try using vanilla or your favorite flavor for a shortcut! The options are endless when it comes to mix-ins and toppings! I like adding fresh fruit or frozen berries or cocoa powder for a chocolate twist but there are so many possible flavor and texture combinations!

You do need an ice cream machine for this recipe! We love our Kitchen-Aid Stand Mixer Attachment but any ice cream maker will work. Combine all of the ingredients include any optional mix-ins in a large mixing bowl or directly in your yogurt container.

STEP 2: ADD TO ICE CREAM MAKER. Pour the yogurt mixture into your ice cream maker. Churn for minutes or until a creamy texture and consistency is reached with your ice cream maker. Be patient with this step! It can take a bit to get your ice cream maker to the correct texture about that of soft serve consistency.

STEP 3: FREEZE. Store any leftover frozen yogurt in an airtight container in the freezer for months. Keywords: frozen yogurt, how to make frozen yogurt, homemade frozen yogurt.

I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

Your email address will not be published. I just got a new Cuisinart ice cream freezer and was looking for a simple recipe to try for my first attempt with my new toy. I used low-fat greek yogurt and replaced the honey with apricot syrup. DELICIOUS and soooo simple! Thank you! In not a good way.

This is marvellous! I also added to scoops of vanilla protein powder for a fabulous protein hit! Could be keto or PE diet. What a life saver. Thank you. All rights reserved. Skip to content Sign up for free daily recipes!

By Davida Lederle on Sep 12, Jump to Recipe. Want to save this recipe? Just enter your email and get it sent to your inbox! Save Recipe.