Vanilla Frozen Yogurt
Do you have a local frozen yogurt shop that you like to visit? We certainly do, and it’s often a fun way for Julia and I to spend some mother-daughter quality time. We sample a few flavors before deciding on what we want, and then each choose our toppings. Julia’s favorite? Vanilla yogurt with mini M&M’s and rainbow sprinkles. Mine? Vanilla yogurt with roasted almonds and Heath bar. Then we sit down at a table and enjoy some quiet time together. She’s growing up so fast, and I love to savor these little moments with her.
Sometimes, it can be just as fun to enjoy a treat and some family time at home. We even let Dad and little brother join in (sometimes). 🙂 It is remarkably easy to make frozen yogurt at home, and it doesn’t take much longer to make than it would take you to travel to your local yogurt shop. This Vanilla Frozen Yogurt tastes quite different than the yogurt you find at the shop, but in a very good way. It has a little bit of the tang that you find with real yogurt, but also the sweetness that you expect in a frozen dessert. The best way to describe it is that you can tell it is made with real ingredients- just yogurt, sugar, and vanilla. I do wonder sometimes what exactly the yogurt shop yogurt is made of, and I like knowing that only natural ingredients go into this homemade frozen yogurt.
We like to eat this frozen yogurt immediately after churning and topped with some fresh berries. It is best enjoyed the day you make it, as it does freeze up pretty hard in the freezer by the next day. I make mine with 2% Greek yogurt, and it is sweet, tangy, and just plain delicious.
Vanilla Frozen Yogurt
Makes about 1 quart
- 3 cups plain Greek yogurt*
- ¾ cup granulated sugar**
- 1 tsp. pure vanilla extract
- In a medium bowl, whisk together the yogurt, sugar, and vanilla until the sugar is completely dissolved. Refrigerate for 1 hour. (I have skipped the refrigeration step with good success. Sometimes you just can’t wait that long for your frozen yogurt!)
- Freeze the yogurt in your ice cream maker according to the manufacturer’s instructions. The frozen yogurt is best enjoyed the day it is made. It will still taste good after that, but will need to soften on the counter for a few minutes in order to be scoop-able.
*You can also use regular plain yogurt (not Greek-style), but it is more sour so you may want to increase the sugar to 1 cup.
**You can experiment with the amount of sugar to achieve your preferred level of sweetness. I sometimes use less than ¾ cup.
Source: Slightly adapted from The Perfect Scoop by David Lebovitz.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission. Thank you for supporting Kristine's Kitchen!