Did you know that you can easily make this frozen yogurt recipe with an ice cream maker at home? It comes together with only 3 ingredients and has that perfect creamy consistency. You can easily make it vegan, too.
There's nothing better than the tanginess of yogurt combined with the sweetness of maple syrup. This homemade frozen yogurt recipe checks all the boxes and is made with clean ingredients.
Why you'll love this recipe
- This easy frozen yogurt recipe makes the absolute best summer snack.
- It has a very short preparation time that allows you to make it right when you crave it.
- It's faster to make than homemade ice cream. You don't even have to chill the frozen yogurt mixture prior to churning.
Key ingredients and substitutions
- Plain yogurt is the most important ingredient in this recipe. You want to choose a yogurt that has a relatively high-fat content (3-5 grams of fat/100 grams). I like to mix plain soy yogurt with coconut yogurt for richness (you barely taste the coconut once it's churned). If not vegan, you can use plain Greek yogurt.
- Maple syrup adds a touch of sweetness.
- Vanilla extract is the secret to making it taste like the frozen yogurt from the froyo shop. You can replace it with peppermint extract.
Elo's tips for creamy frozen yogurt
Yogurt has a high water content that can give your frozen yogurt an icy consistency. Here are some tips to obtain the creamiest results.
- Use yogurt with high-fat content. That's what's going to make your frozen yogurt creamy instead of icy.
- Add 1-2 tablespoons cashew butter if you're worried that the fat content of your yogurt isn't high enough. I like it because it's the nut butter with the most neutral taste.
- Add more sugar. Sugar molecules prevent the formation of ice crystals and make your froyo creamier. The more sugar you add, the sweeter and smoother it will be. You can add up to ⅓ cup of sweetener per cup of yogurt.
- Add 1 tablespoon of vodka (or white rum). Alcohol lowers the freezing point of the frozen yogurt, which means that it won't freeze as solid. As a result, your yogurt will remain creamier and smoother.
Note that homemade frozen yogurt will not have the same texture as froyo from the grocery store or frozen yogurt shop. That's because manufacturers add a lot of sugar and additives such as gums, stabilizers and emulsifiers.
Step-by-step with pictures
Make sure to place your ice cream maker bowl in the freezer at least one day before making your fro-yo.
STEP 1: Combine. Add the yogurt, maple syrup and vanilla extract to a mixing bowl or food processor. Whisk or blend to combine.
STEP 2: Turn on your ice cream maker and pour in the yogurt mixture.
STEP 3: Churn for 20-25 minutes or until it stops. Most ice cream machines stop churning when the mix has reached a thick and creamy texture.
STEP 4: Serve or freeze. If you like a soft serve ice cream consistency, you can eat it right after churning. Alternatively, transfer the frozen yogurt mixture into a baking dish or loaf pan. Cover with plastic wrap and freeze it for 2 more hours. If you freeze it overnight or longer, let it sit at room temperature for 10-15 minutes until it reaches a scoopable consistency.
You can pimp this basic recipe by stirring in peanut butter, jam, chocolate chips or cookies after churning.
Watch the video
- Ice cream machines are affordable kitchen appliances. Basic ones usually do a great job at a really good price point. The only minus is that you have to place the whole churning bowl in your freezer, which takes up a lot of space. However, that's the case for most ice cream machines out there.
- Stand mixer ice cream attachments are a great alternative to ice cream machines. If you have a KitchenAid stand mixer, you can get this ice cream attachment. It will save you from buying another kitchen appliance.
Frozen yogurt toppings
- Fresh berries and fresh fruit
- Candied ginger and nuts
- Chocolate chips, chocolate chunks or melted dark chocolate
- Caramel sauce
- Peanut or almond butter
Frequently asked questions
The healthiness of homemade frozen yogurt depends on the amount of added sugar. Higher amounts of sugar improve the creaminess and texture of the froyo but also impact its nutritional value. Froyo made with plain yogurt and little added sugar can be considered healthy.
Ice cream is commonly made from heavy cream, egg yolks and sugar while frozen yogurt is made from fermented milk and sugar.
You can freeze leftover froyo in an airtight container or baking dish covered with plastic wrap for up to 1 month. Since the yogurt turns completely solid when frozen for longer periods of time, you need to take it out of the freezer 10-15 minutes prior to serving.
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Frozen Yogurt Recipe (With Ice Cream Maker)
- Ice cream maker
- Mixing bowl or food processor
- 4 cups (950 g) yogurt plant-based (see notes)
- ½ cup maple syrup sub sugar
- 1 teaspoon vanilla extract sub peppermint extract
- 1 teaspoon vodka optional
- Place the bowl of your ice cream maker in the freezer at least 24 hours before making the frozen yogurt.
- Add the yogurt, maple syrup and vanilla extract to a mixing bowl or food processor. Whisk or blend until combined.
- Pour the frozen yogurt mixture to the ice cream maker. Churn for 20-25 minutes or according to manufacturers' instructions. Most ice cream makers stop churning once the mixture is thick enough.
- Serve as is if you like the soft serve consistency. For scoopable frozen yogurt, transfer the mixture into a loaf pan or baking dish. Place in the freezer for 2 more hours.
- Choose a high-fat yogurt (3-5 grams of fat/100 grams) to prevent your yogurt from being icy. I like to mix plain soy yogurt with coconut yogurt for richness. If not vegan, you can use plain Greek yogurt.
- Add 1-2 tablespoons cashew butter if you're worried that the fat content of your yogurt isn't high enough. It's the nut butter with the most neutral taste.
- Vodka lowers the freezing point of the frozen yogurt, which means that it won't freeze as solid. As a result, your yogurt will remain creamier and smoother.
- If you freeze the froyo overnight or longer, let it sit at room temperature for 10-15 minutes until it reaches a scoopable consistency.
- If you have a KitchenAid stand mixer, you can get this ice cream attachement.
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