Frozen Yogurt
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is a super easy recipe and the only change I made was reduce the sugar from 3/4 c to 1/2 cup. I used full fat plain yogurt and full fat greek yogurt. It tastes so good. My husband said it tastes like the popular Pinkberry original flavor. I think it’s pretty darn close. Thanks for a great recipe.
This recipe is so simple but amazing! Never have to go to a frozen yogurt shop ever again. Thank you!
Can you add mini-chocolate chips before churning?
Sure, Debra, that should work. Please LMK how it turns out if you try it!
Have you tried to use the Greek Yogurt version of Stonyfield with this recipe? I love Stonyfield yogurts and also like Fage, but I wonder if it would be creamier by using both brands of Stonyfield?
Hi Andrea, There was no method to my madness in using two different brands; I suspect that’s what I found at the store that day. 🙂 I think it would be worth a try with both versions of Stonyfield.
Hi Jenn_
This tart frozen yogurt is absolutely delish and so easy to make! The soft and creamy texture is so yummy and perfect straight out of the ice cream maker. I was wondering if adding a small amount of vodka to this recipe ( as you do for your frozen strawberry yogurt) would help the yogurt to stay soft and creamy once frozen in the freezer ?? If so, How much would you suggest adding? Thank you so much!
Lisa
I haven’t tried it, but I think it’s a great idea! I’d recommend 1 tablespoon just like the strawberry yogurt. Please let me know how it turns out if you try it!
Hi Jenn-
I tried adding 1T vodka to the tart frozen yogurt recipe and unfortunately, it did not help to maintain its soft texture after an overnight in the freezer. I noticed that the strawberry recipe seems to yield much less yogurt than this recipe…Do you think adding another tablespoon would help or will it start tasting boozy?
I absolutely love this recipe so will continue making it regardless😊
Hi Lisa, So glad you like this! I think you could get away with adding another tablespoon of vodka but wouldn’t go beyond that. Also, when you remove it from the freezer, make sure you let it sit out for a few minutes to soften up.
Wow tasted just like Pinkberry! For those looking to use a little less sugar – I used 1/2 cup sugar instead of 3/4 cup & found it perfectly balanced & just the right amount of sweetness.
This was great! I used raw cane sugar, zapped in the blender (upped it to 1c) and used extra honey for more flavor. Pretty sweet before freezing (Wife thought I completely blew it…), but just right after. This is just what we need, since the last froyo place near us closed! Thank you!
I never review recipes online, but OH MY GOODNESS this recipe is Incredible!!!! I was going broke going to sweetfrog all the time, but I’m obsessed with their tart frozen yogurt. I made this, and my husband happily exclaimed, “we never have to go to sweetfrog again!!!” Thank you so much for this 10 star, rocking recipe!
Which ice cream maker did you use for this?
Hi Ashley, This is the one I have.
Tangy and delicious! Because we trust your recipes, I finally broke out the ice cream maker we were gifted with four years ago that has herethereto sat untouched in our closet. As always, great precisely as written!