Frozen Yogurt
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Craving homemade frozen yogurt that rivals your favorite yogurt shop? Surprisingly, you can achieve that same refreshingly delicious taste with just three humble ingredients!
Frozen yogurt shops may not be as trendy as they used to be, but my love for the famous tart frozen yogurt that put them on the map remains strong. And guess what? Whipping it up in your own kitchen is an absolute breeze. For all their popularity, you’d think those yogurt shops held onto some secret recipe, but the truth is, creating this tangy frozen dessert is astonishingly simple: yogurt, sugar, and honey – that’s all it takes! As for the additives that find their way into those yogurt chains’ mixtures, who knows? But when you make tart frozen yogurt in your own kitchen, these three ingredients are all you need.
To achieve that dreamy, creamy consistency, an ice cream machine is required. If you don’t have one, it’s definitely worth considering. Homemade ice creams, yogurts, and sorbets are a joy to make with one, especially during the summertime. (Although if you’re not yet ready to buy one, you can still enjoy homemade no-churn ice cream, including key lime pie ice cream, Vietnamese coffee ice cream, and Oreo cheesecake ice cream.)
“This recipe is so simple but amazing! Never have to go to a frozen yogurt shop ever again.”
What You’ll Need To Make Tart Frozen Yogurt
- Plain Yogurt and Plain Greek Yogurt: Serve as the base of the frozen yogurt, providing creaminess and tanginess. Either whole milk or low-fat yogurt will work, but I don’t recommend non-fat.
- Sugar and Honey: Sweeten the mixture, balancing the tartness of the yogurt and enhancing its flavor.
- Fruit Toppings: Fruit is optional, but it adds extra sweetness, color, and texture to the frozen yogurt. I love it with raspberries or strawberries, but any seasonal fresh fruit will do.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Combine the yogurts, sugar and honey in a large bowl. Whisk until the sugar is completely dissolved. Taste and add a few more tablespoons of sugar if necessary (some brands of yogurt are more tart than others).
Follow the manufacturer’s instructions for freezing yogurt in your ice cream machine.
You’ll know it’s ready when it’s smooth and stiff (it will harden even more in the freezer). Serve right away or stash in the freezer until you’re ready to serve.
Frequently Asked Questions
I’ve tried this recipe with all types of yogurt, from whole milk Greek yogurt to nonfat regular yogurt. Using Greek-style yogurt results in intensely creamy frozen yogurt with an ice cream-like consistency. It’s delicious but much creamier than the version you know from most frozen yogurt shops. I prefer to combine regular yogurt and Greek yogurt for a lighter consistency.
Either will make delicious yogurt (although note that low-fat gets icy and hard in the freezer, so use whole milk if you’re not planning to serve the whole batch right away).
The yogurt is really best right after it’s frozen, but will keep, tightly covered, for up to 1 week. If the yogurt stays in the freezer more than a few hours, you will need to let it sit out on the countertop for a bit to soften before serving.
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Tart Frozen Yogurt
Craving homemade frozen yogurt that rivals your favorite yogurt shop? Surprisingly, you can achieve that same refreshingly delicious taste with just three humble ingredients!
Ingredients
- 2 cups plain yogurt (low fat or whole milk)
- 2 cups plain Greek yogurt (low fat or whole milk)
- ¾ cup sugar
- 2 tablespoons honey
- Fruit toppings (optional)
Instructions
- Pour any excess liquid out of the yogurt containers. In a large bowl, whisk the yogurts, sugar, and honey until the sugar is completely dissolved. Taste and add a few more tablespoons of sugar or honey if necessary (some brands of yogurt are more tart than others).
- Follow the manufacturer's instructions for freezing yogurt in your ice cream/frozen yogurt machine. You'll know it's ready when it's smooth and stiff (it will harden even more in the freezer). Serve right away with fruit toppings, if using, or transfer to a container and freeze until ready to eat. If the yogurt stays in the freezer more than a few hours, you may need to let it sit out on the countertop for a bit to soften before serving.
Nutrition Information
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- Per serving (4 servings)
- Calories: 362
- Fat: 5 g
- Saturated fat: 3 g
- Carbohydrates: 61 g
- Sugar: 60 g
- Fiber: 0 g
- Protein: 21 g
- Sodium: 133 mg
- Cholesterol: 15 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I wasn’t a fan of this recipe. I enjoyed the texture, but I found it far too sweet! Next time I’d cut the sugar by at least half
Can you substitute Splenda for the sugar portion?
Hi Marina, I don’t have any experience with sugar substitutes so I really can’t say — I’m sorry! (If you do try it, I’d love to hear how it turns out.)
Delicious! Reading your recipes made me decide to buy your “favorite ice cream maker” and it got its first outing this evening. We loved your tart frozen yogurt, following your directions exactly and topping with seasonal fresh fruit. We didn’t even feel guilty about having dessert on a weeknight; this seems like a dessert we can enjoy frequently. Thank you for another winning recipe!
Can you make this with all honey? Just wondering if you have to use sugar. I also would like to add berries or peaches and decrease the sweetener even more. Thanks for all your recipes. They really are great!
Hi Claire, So glad you’re enjoying the site! You could use all honey but the taste will be very intense (I’ve tried it). Often, I’ll do part sugar, part honey (and use a bit less overall b/c honey is very sweet).
Is it possible to make this in the old-style freezer using ice and salt, meaning do you get a good result?
Hi Judy, I really recommend an ice cream machine for this recipe — sorry!
I want to make this with fruit incorporated into recipe….some berries or bananas. I plan to use a little bit of honey as sweetener and not use sugar. I love tart frozen yogurt.
Which machine exactly would you recommend? Compression?
Hi Sue, I have a Cuisinart ice cream machine (without compression). It looks like a good option though if you don’t mind spending more on it and have ample counter space.
I fell in love with a tart flavor fro yo at a local shop. I decided its time to make it myself. Can I substitute sugar with stevia or artificial sweetener to cut down on the calorie? If so how much would I use?
Krista, Yes, you could use stevia/artificial sweetener for the sugar. I’m not sure how much you should use, but I would add it to taste. Enjoy!
Hi, I tried your recipe using 1 cup low fat yogurt and 1 cup Greek yogurt with roughly 1/2 cup custard sugar to taste. It churned in my machine for almost 1 hr until it slightly thickens but is still a softie. And the texture is not exactly smooth but kind of ‘rough’.
It taste nice though!
Any idea what may have gone wrong and how I can achieve a really smooth texture?
Thanks.
Hi Jeff, It is meant to be the consistency of soft serve ice cream. For a thicker end product, just use all Greek yogurt. Regarding the texture, what is custard sugar? Do you mean caster sugar? Be sure to stir the yogurt and sugar until the sugar is dissolved before freezing in the machine. Hope that helps!
Thanks, Jenn. Oh yes I meant caster sugar 😉
I’ll try with higher portion of Greek yogurt next round and guess I’ll have to mix it real good.
I hace always wondered how to get pink berry tasting froyo at the grocery store. I never thought of makjng it! And I just saw an ice cream maker for $40 at marshall’s. Yey! But my question is, since yogurt already has a lot of sugar, do I have to add it to make it frozen?
Hi Daniela, I use unsweetened yogurt (or plain) in this recipe, so it’s important to add the sugar.
This an excellent recipe, especially for beginners. My kids and I made it a couple if days ago and we loved it. My husband even liked it! We also squeezed juice from half a lemon to add an additional tangy taste.
Genius! We eat at the local frozen Yogurt place several times a month. This recipe will save us thousands of dollars! I might have to write you a check at the end of the month! Lol 🙂