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 added in the correct amount of honey and sugar, and all it tasted like was regular plain Greek yogurt. Waste of money.
OMG – this was amazing!!! I actually used only 1/4 sugar because I like it tart and it is fantastic!!!
Thank you
Can you use 4 cups of plain Greek yogurt instead of using the other yogurt? Haven’t tried it yet but so excited to!
Hi Belle, That should be fine. Keep in mind that the yogurt will be quite thick. Please LMK how it turns out!
I could not find which ice cream maker you used. Could you send that info to me? Thanks.
Hi Noni, This is the one I have. Hope you enjoy the yogurt if you make it!
I’ve tried several of your recipes now and they are always perfect, I am so grateful I have found you and the recipes you produced! Just made the yogurt today and it was perfection! Each time I cook one of your recipes I just want to reach out and say thank you so much Jenn!!
❤️
I made this last night and it was a major hit with my family who all love the tart frozen yogurt at Pinkberry. They have closed most of their stores in Los Angeles and we had despaired of ever tasting anything like it again.
Served with a variety of toppings on the table–homemade strawberry sauce, fresh strawberries, fresh peaches, hot fudge and coconut pecan granola. Amazing!! Yet another winner from Jen.
Thank you!
Beth
Can you make this using the new Ninja Creami machine instead of an ice cream maker?
Hi Sheila, I’m not familiar with the Creami machine. I looked at it online and it may work, but I can’t say for sure without trying it myself. Please LMK how it turns out if you try it
I made it with the Cremona machine and it was SUBLIME. Unbelievably good- better than the yogurt shop.
Thank you so much for this- I love love tart frozen yogurt and cannot wait to make this! Why at 3:30 AM after a dream I decided to look up a recipe for this is beyond me…anyways thank you!
LOL — that’s funny! Hope you enjoy it. 🙂
Nearly identical to Pinkberry with the convenience of your home and lighter on your wallet. I’ve done this recipe before but this time subbed monkfruit sugar instead of regular sugar – you cannot taste the difference and it’s healthier. I used 2% Greek yogurt and low fat plain yogurt.
Souvla (a popular Greek chain in San Francisco) has a frozen Greek yogurt with olive oil and salt flakes that I miss after moving. I recreated using this recipe as the base and added the toppings. AMAZING!
Hello! Because of this morning’s newsletter with the theme I instantly loved btw “Summer Bucket List,” and Jenn’s comments about not typically recommending special equipment,
I pulled out my ice cream maker that I eagerly bought last summer and have rarely used and felt guilty about. This recipe is so easy and delicious that now I’m thrilled that I did. It tastes just like this flavor that I love at 16Handles called EuroTart and now I will be making my own. I also had some fresh blueberries from the market so threw those in at the end. LOVE THIS!