We’ve made a lot of ice creams before, so I don’t know why it’s taken us this long to think of making a frozen yogurt recipe with actual yogurt!
Guess what? It tastes nothing like the soft-serve froyo you get from frozen yogurt shops. It’s creamy, luscious, and rich, made with Greek yogurt, a bit of coconut cream, a little sugar, maple syrup, and vanilla. The yogurt gives it a tangy flavor (a little like cheesecake), and it has a bright pop from the tart cherries that are marbled throughout. We’re kind of obsessed.
How to Make Frozen Yogurt
To make this frozen yogurt, I use an ice cream maker. Your first step is putting the bowl of your ice cream maker in the freezer the night before you want to make your frozen yogurt. Once it’s nice and cold, this frozen yogurt recipe couldn’t be easier. Here’s what you need to do:
- Take your frozen fruit out of the freezer to thaw while you make your froyo base. That way, the fruit will be easier to incorporate into the creamy mixture later on.
- Whisk together the ingredients for the yogurt base – the Greek yogurt, coconut cream, sugar, maple syrup, vanilla, and salt.
- Pour the base into your ice cream maker and churn the yogurt according to the instructions of your ice cream maker manufacturer.
- Lightly mash your frozen fruit and add it to the ice cream maker toward the end of the churning time.
- When your yogurt is thick & creamy and the fruit is fully incorporated, scoop and enjoy!
Frozen Yogurt Recipe Variations
I LOVE sour cherries, and they’re especially good mixed into the tart frozen yogurt. If you can’t find tart (or sour) cherries in your grocers’ freezer section, you can make a request for your store to start carrying them (I do this all the time). Otherwise, swap your favorite frozen fruit into this recipe. Raspberries would be an especially good substitute.
You can eat your frozen yogurt straight out of the ice cream maker, and it will have a soft consistency. If you prefer a firmer texture, pop it in the freezer for 30 minutes before digging in.
And don’t forget the toppings! Berries (I like fresh strawberries!), toasted nuts, shredded coconut, or dark chocolate chips would all be great choices. Let me know your favorites!
If you love this frozen yogurt recipe…
Try another of my favorite frozen desserts next:
- Raspberry Vegan Cheesecake
- Tart Cherry Sorbet
- Green Tea Ice Cream
- Pistachio Ice Cream
- Chocolate Pudding Pops
- 2 cups whole milk Greek yogurt
- 1 can full fat coconut milk (refrigerate & scoop the solid part)
- ⅔ cups cane sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- ¾ cup tart cherries or raspberries, thawed if frozen
- extra tart cherries
- toasted sliced almonds
- In a large bowl, whisk together the yogurt, coconut milk solids (see note below), sugar, maple syrup, vanilla and salt. Whisk until well combined then pour the mix into an ice cream maker and follow the manufacturer's directions.
- Use a fork or a potato masher to gently break up the tart cherries. Add them to the ice cream maker toward the end of the churning time so they swirl throughout.
- Scoop & enjoy! (And/or pour it into a container and freeze it for 30 minutes to firm it up).
After you've stored your frozen yogurt in the freezer overnight, it'll harden more than normal ice cream (because there aren't stabilizers in this recipe), just let it sit out to thaw for 20 or so minutes and it'll become creamy again.
Vegan option: skip the yogurt and use 2 (total) cans of full fat coconut milk instead.
I have this Cuisinart ice cream maker.