Homemade 3-Ingredient Real Frozen Yogurt

Ingredients

• 720 g (3 cups)plain whole-milk Greek yoghurt
• 135–150 g (2/3 to 3/4 cup)sugar
• 5 ml (1 teaspoon)vanilla extract

Instructions

1. 1

   Whisk the mixture

   Whisk the Greek yoghurt, sugar and vanilla extract together.

2. 2

   Dissolve the sugar

   Keep stirring until the sugar has completely dissolved.

3. 3

   Chill the mixture

   Refrigerate the mixture for at least 1 hour.

4. 4

   Churn the yoghurt

   Freeze the mixture in your ice cream machine according to the manufacturer’s instructions, for about 25 minutes.

What is frozen yoghurt?

Frozen yoghurt is a chilled dessert made by freezing a sweetened yoghurt mixture. This American-style version, based on a recipe from David Lebovitz’s The Perfect Scoop, keeps the ingredient list short and lets the yoghurt’s tang come through.

Greek yoghurt gives the mixture body, while sugar softens its sharpness and vanilla rounds out the flavour. Chilling before churning helps the machine turn it into a smooth frozen dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1270 calories, 65g protein, 160g carbs, 36g fat.

The yoghurt supplies most of the protein and fat, while the sugar accounts for most of the carbohydrates. Pair a serving with fresh fruit for a simple plate with contrasting texture and flavour.

Choosing the ingredients

Greek yoghurt: Use plain, whole-milk yoghurt for a rich texture and a clean base. Flavoured or low-fat yoghurt can change both the sweetness and the finished consistency.

Sugar: The recipe gives a range from 2/3 to 3/4 cup. The lower amount makes a slightly less sweet batch; take note of your preference so you can adjust a later batch.

Dissolving the sugar

Complete dissolution: Stir until you can no longer feel sugar grains when you rub a little mixture between your fingers. Undissolved sugar can leave the frozen yoghurt grainy.

Patience: If the sugar is taking a while to dissolve, keep stirring rather than moving on early. The mixture should be uniform before it goes into the fridge.

Why the mixture needs chilling

Cold base: Refrigerate the sweetened yoghurt for at least 1 hour before churning. Starting with a chilled mixture gives the ice cream machine a cold base to work with.

Plan ahead: The chilling period is part of the recipe’s timing, even though it does not need active attention. Keep the mixture covered in the refrigerator while it chills.

Getting the right texture

Churning: Follow your machine’s instructions and allow about 25 minutes. The exact timing can vary by machine, so use its guidance alongside the recipe’s estimate.

Doneness: Look for a thick, frozen consistency as the mixture churns. If it is still loose at 25 minutes, follow your machine’s directions rather than relying on the clock alone.

Serving and pairing

Serve the frozen yoghurt as a simple dessert on its own, or pair it with fresh fruit for a contrast to its creamy tang. A small portion also works alongside a crisp biscuit or a slice of fruit tart.

For a topping, keep the flavour of the yoghurt in mind: berries or sliced stone fruit complement its gentle vanilla flavour without overwhelming it.

Recipe notes & tips

• Use plain, whole-milk Greek yoghurt for the intended rich, tangy base.
• Start with 2/3 cup sugar if you prefer a less sweet result.
• Stir until the sugar has completely dissolved before chilling.
• Allow at least 1 hour for the mixture to chill in the refrigerator.
• Check your ice cream machine’s instructions before churning.
• Make a note of your preferred sweetness after tasting a batch.

Variations

• Less sweet: Use the lower end of the sugar range for a tangier result.
• More sweet: Use 3/4 cup sugar if you prefer a sweeter frozen yoghurt.
• Berry topping: Serve with fresh berries for a fruity contrast.
• Stone fruit: Add sliced ripe peaches or nectarines when serving.
• Biscuit pairing: Serve with a crisp biscuit for a contrasting texture.

Common mistakes to avoid

• Sugar still grainy: Keep stirring until it has completely dissolved before chilling.
• Skipping the chill: Refrigerate the mixture for at least 1 hour before churning.
• Using flavoured yoghurt: Choose plain yoghurt so you can control the sweetness and flavour.
• Guessing the machine settings: Follow the manufacturer’s instructions for churning.
• Relying only on the timer: Check the texture as it churns, since machine timing can vary.

How to store

Transfer leftover frozen yoghurt to a covered, freezer-safe container and keep it in the freezer. It will firm up as it freezes; let it soften briefly at room temperature before serving if it is too hard to scoop.

Frequently asked questions