Vanilla Frozen Yogurt Recipe
Heidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David’s book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup – but you can go either way depending on what you like.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.
Click here for whereindc’s frozen yogurt recipes
Frozen Oreo Yogurt Recipe
- 1 cup of Greek yogurt (or strained yogurt)
- 1/4 cup of half-and-half
- 10 cookies, crumbled
- 2 TBSP sugar
- 4 cookies, crumbed
It’s still low-fat (considering you’re using Oreo’s), but it’s good.
Frozen Chocolate Yogurt
- 1 cup of Greek yogurt (or strained yogurt)
- 4-5 TBSP of dark cocoa powder
- 4-5 TBSP sugar
- 1/4 cup of whipped cream
After making chocolate ice cream, I decided I wanted to make chocolate yogurt. This was pretty good — still the damn tang, but I’m getting used to it. I’m learning though that if you want to remove the tang, add more fat. So I find adding 1/4 cup of half-and-half helps.
It was also darker because I added more dark cocoa powder, but that also means you need to add more sugar.
- 1/3 cup of half and half
- 1/4 cup of whipped cream
- 1 cup of greek yogurt (or strained regular)
- 2 TBSP of sugar
- 2 tsp of vanilla
Mix together according to your ice cream machine maker’s instructions.
- 2 cups of mango pureed
- 1 tsp vanilla
- 1 pint of yogurt, drained (or Greek yogurt)
- 2 TBSP of sugar
Put into your machine and mix for 30 minutes. Then put into the freezer for an hour to harden.