You know those days when it’s truly too hot to even eat a cookie but you still want dessert…. Homemade Frozen Yogurt is the answer!!
We’ve had a few of those days mentioned above in the last few weeks and it’s only mid-June. I’m semi-terrified for what the rest of summer looks like but we are lucky to have a pool and I am the recently owner of an ice cream machine so we are sitting pretty for the next few months.
Did you know Homemade Frozen Yogurt is only 2 ingredients!! TWO. How insane is that. It’s a great quality yogurt - Stonyfield Greek Yogurt obviously no questions asked and honey. That’s it. If I had known it was this easy to make it at home as a child, I could have saved my parents a lot of time driving to and from the fro-yo shop down the street in our community lol.
This Homemade Frozen Yogurt needs to go on your summer bucket list. It’s absolutely not to be missed. I snagged myself a commercial ice cream maker recently because you don’t have to chill the insert which means you don’t have to prep ahead. If the craving for fro-yo strikes, we’re less than 30 minutes away from a homemade treat. So long as you stock Stonyfield, you’re covered.
Side note - if you don’t have an ice cream maker - you can pour the frozen yogurt mixture into a ziptop bag, squeeze out all air, and seal. Freeze, lying flat, until solid. Remove from freezer and break into chunks small enough to fit into the bowl of your food processor or a high-powered blender. Pulse until completely smooth. If adding mix-ins, either fold them in or pulse until desired consistency is reached, then pour into an airtight container. Cover and freeze until ready to serve.
Let’s talk toppings. The truth is, you don’t even need any… but here are a few of my favs for some Homemade Frozen Yogurt:
- Luxardo Cherries, Honey and Baklava
- Cookies and Cream Cookies
- Strawberries and Blueberries
- Olive Oil and Sea Salt
Shout out any other amazing flavor combos below! I know this is going to be on repeat this summer!
What you’ll need:
Yogurt Sorbet
Ingredients
- 2 cups Full Fat Stonyfield Greek Yogurt
- ¼ cup honey
Toppings
- honey
- store bought baklava
- preserved cherries in syrup
Instructions
- Whisk together the Stonyfield Greek Yogurt and the honey until smooth.
- Pour the mixture into the ice cream machine and process according to your machine’s directions. Once done, remove and transfer to a freezer safe container. Or, scoop and serve as needed.
- Serve with any desired toppings.
I used this recipe with a whynter ice cream maker. Although it came out beautiful initially, after freezing it overnight it was so hard and impossible to scoop even after leaving it on our counter at 80 degrees for about 20 minutes. I recommend making it and enjoying immediately!
I had the same problem. It was so good though. I’m thinking about making it in an ice cream maker, then putting it in popsicle molds,
I made an Eton Mess version with raspberries and small pieces of vanilla meringue. So good.
I think the less fat, the more icy it gets. The same with ice cream. We've found adding 1-2 tsps of alcohol (like vodka or brandy) helps keep it from freezing as hard and getting as icy.
Delicious with a little vanilla bean paste (or extract) added too!
Would this work with non-fat yogurt?
Yes
Can you use fat free Greek yogurt, or does it need to be full fat?
fat free would work I think!
Hey! Mine got pretty darn icy - any tips?
what kind of ice cream maker?
I was looking for an easy recipe this weekend and I think frozen yogurt would be a great idea. Thanks for sharing.
Two ingredients!!! I am so excited for this!!!