Make Your Own Fro Yo

We spent last summer working our way through the local frozen yogurt shops, rating them and finding our favorites. One local chain won our devotion, due mainly to the quality of its house-made hot fudge sauce. Hot fudge makes or breaks an ice cream place for me. When it gets down to the frozen yogurt itself, though, we have not found much of a difference between one fro yo store to another, other than their particular yogurt flavors.

We make everything else, including ice cream on a regular basis, but we have never tried making frozen yogurt – until this weekend. A quick search online for vanilla frozen yogurt recipes came up with basically the same recipe, though some were heavier on sugar than others. And a quick look at David Lebovitz’s book, “The Perfect Scoop” uncovered pretty much the same recipe. I guess you can’t vary the ingredients in vanilla frozen yogurt much. We went with something similar to all the recipes, though we tripled the vanilla from the recipes with the most vanilla and increased it six times from the ones with the least. It is vanilla frozen yogurt after all – it should taste like vanilla.

We used whole milk yogurt (Dannon) because we thought nonfat might have a weird texture. We will try nonfat sometime, but not for the first time. We would have done low fat, but the store didn’t carry it. Another time.

Yogurt, sugar, vanilla – and we had beautiful, velvety, tart frozen yogurt after a little while in the ice cream maker. The local fro yo stores might not be seeing as much of us this summer as last year.

Vanilla Frozen Yogurt
from The Cook’s Life
makes about 11/2 quarts

Our frozen yogurt turned out pretty tart. You might want a bit more sugar if you would prefer a less-tart result – maybe an extra ¼ cup or so.

Before you start making your frozen yogurt, put the empty storage container in the freezer so it will be as cold as possible when you put the freshly churned yogurt into it. I didn’t do this and my frozen yogurt started to melt as soon as I put it in the container.

3 cups plain yogurt (I used whole milk yogurt)
¾ cup sugar
1 tablespoon vanilla extract

Mix ingredients together in a large bowl until sugar is dissolved. Freeze in an ice cream maker, following manufacturer’s directions – mine took about 25 minutes. Transfer frozen yogurt to an airtight container and freeze for several hours, or until firm, before serving.

 Download the recipe here.

2 thoughts on “Make Your Own Fro Yo

  1. Thanx Sarah the recipe looks delicious. Do you think it’s the fat content in the yogurt that gives it the texture? Do you think I could get away with homemade Greek yogurt and stevia or does the sugar add to the texture? I might have to get some whole milk and try this out.
    Keep on cooking, I’m enjoying you blog!
    Kathy DeStadio

  2. I don’t know about the fat content. I have never made frozen yogurt before. My mom tried it and wondered how I had achieved that texture – she used non-fat yogurt the time she made hers. She said mine was creamier. It did get a little hard in the freezer. I think I’ll add a tablespoon of vodka at the end of the churning next time to help with that. And I am going to try low-fat yogurt next time to see how it compares to the whole milk yogurt.

    All that said, I think you could make good frozen yogurt with your homemade Greek yogurt and stevia. My mom makes ice cream with Splenda all the time. It does get a little harder in the freezer than regular ice cream with sugar, so you might think about using the vodka. Or eating it after just a little time in the freezer, or just out of the ice cream maker.

    Post back after you make yours and let me know how it works!

    So glad you are enjoying the blog!

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