Although you’ll need to stir the mixture a few times while freezing it, this is a truly easy recipe, and the yogurt comes out creamy and delicious. In summer, there’s nothing quite like a sweet frozen treat. I used to own an ice cream maker, but it took up too much countertop space. So I gave it away, and now I make frozen treats without an ice cream maker. This homemade frozen yogurt recipe is truly easy to make and it’s so delicious. It’s a better choice than store-bought varieties, and it tastes wonderfully fresh.
Ingredients
You’ll only need a few simple ingredients to make this homemade dessert. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Greek yogurt: I use plain whole-milk yogurt in this recipe. And while regular yogurt is excellent, in this particular recipe you should definitely go with Greek yogurt.Sweetener: I like to use honey because it’s so delicious. You can use a granulated sweetener if you prefer.Vanilla extract: Use high-quality pure vanilla for the best results.
Instructions
Making frozen yogurt without an ice cream maker is very easy, actually, although it’s a bit time-consuming. The detailed instructions are included in the recipe card below. Here are the basic steps:
Mix. You start by mixing the ingredients together. You can use a food processor, or simply do as I do in the video below and use a hand whisk.Keep in mind that you’ll need to whisk for about five minutes to get the mixture to be fluffy. Consider it as your workout for the day. 😆Freeze. Now transfer the mixture to a 9-inch square glass baking dish, spreading it out evenly. Cover with plastic wrap and place in the freezer for 45 minutes.Stir. Remove the pan from the freezer. Use a rubber spatula to give the mixture a good stir. You especially want to stir the already-frozen edges into the still-soft center. Flatten back, cover, and continue freezing for 2 more hours, stirring every 30 minutes.Freeze some more. The yogurt should now have a soft-serve consistency. You can go ahead and enjoy it. I usually transfer it at this point to a smaller container (this makes scooping easier), cover it, and freeze it for one more hour to achieve a scoopable consistency.
Frequently asked questions
Flavor variations
The basic recipe is simple: yogurt, honey, and vanilla extract. To that, you can add fruit - fresh or frozen, pureed or chunky. I like to completely puree the fruit in the food processor, then add the yogurt, honey, and vanilla. But you can blend the yogurt and honey first, then add the fruit and process briefly, leaving fruit chunks in your yogurt. The possibilities are endless, but the flavors I make most often in addition to this one are mango, raspberry, and chocolate.
Serving suggestions
It’s excellent all on its own. It also goes really well with grilled peaches, with apple crisp, or with baked apple slices. Sometimes I serve it topped with blueberry compote or strawberry compote. That’s a real treat!
Storage tips
You can keep this yogurt in a sealed container in the freezer for up to a month. But the longer it stays in the freezer, the less creamy and icier it will become. If it’s spent longer than a day in your freezer, make sure to remove it from the freezer about 30 minutes before you plan on enjoying it.
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