Ingredients & Substitutions
Here I explain the best ingredients for my homemade frozen yogurt recipe, what each one does, and substitution options. For measurements, see the recipe card.
Basic Frozen Yogurt Ingredients:
Like I often do for recipes that have different flavors, I’ve got a base to start and you can customize it from there. Here are the basics for plain frozen yogurt:
Whole Milk Plain Yogurt – You can also use Greek yogurt, but I’ve found that whole milk yogurt gives a smoother, creamier texture and it’s less tangy. If you need a dairy free option, try almond milk or coconut milk yogurt. And if you’ve got extra to use up, make my yogurt bark! Honey – You can use regular, but I prefer to use my natural sugar-free honey. It’s sweet and gooey, and the flavor is from real honey. You can substitute maple syrup too, I just think it’s less versatile for some of the flavor options. Heavy Cream – A splash of heavy cream gives my homemade frozen yogurt a rich and creamy texture that I haven’t seen in other recipes. You can easily swap it out for half-and-half or full-fat coconut milk for lighter options. Sea Salt – Just a pinch actually brings out the sweetness.
Add-Ins For Different Flavors:
Now for the fun part — flavors! Here are the ones I tested:
Vanilla – The simplest one! Just add vanilla extract to my frozen yogurt recipe base above. Fruit – I use frozen fruit for this. Fresh should also work, but it’s more watery so your frozen yogurt might turn out a bit more icy. My ratio is 2 1/2 cups of fruit to a quart of yogurt. You’ll need a blender or food processor to combine them. I made strawberry frozen yogurt for the pics, but you can use any fruit you want! Try blueberries, raspberries, or peaches. Chocolate – Add cocoa powder and vanilla. I recommend Dutch processed cocoa powder because it avoids any bitter taste. Peanut Butter – Add some creamy peanut butter to the mix. This flavor turns out a bit harder than the others, but it’s so good with the honey!
How To Make Frozen Yogurt
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Topping Ideas
You can certainly enjoy this frozen yogurt recipe plain, but I love toppings! And you can mix and match them. Try any combo of these:
Make sure your ice cream maker bowl is totally frozen before you start. How long to freeze varies by manufacturer, but I always pop mine in the freezer a full 24 hours ahead to be safe. Ensure the mixture is refrigerator-cold before churning. The ideal temp is 40-45 degrees F (4-7 degrees C). If you take your ingredients out of the fridge and work quickly, you can churn right after mixing them together. But if they sit out for a bit (um, like what happens when you have to take process pictures like me), cover the mixture in plastic wrap, flush against the surface of the yogurt, and freeze for 15-20 minutes, until cold. You can also just leave the mixture in the fridge for a few hours and churn later. With the exception of the fruit flavor, whisking works better than blending. My original plan was to blend all the flavors, but I found that whisking works better for the right texture — the mixture is thinner if you blend the versions without fruit. Be patient with the ice cream maker. My ice cream maker usually takes about 25 minutes to get that perfect texture, but it can vary. Look for that soft-serve consistency! Yes, you can make frozen yogurt without an ice cream maker! If you don’t have one, just skip the churning step. Pour your mix directly into the container and freeze. You’ll need to give it a stir every 30 minutes for the first 4 hours to prevent ice crystals from forming, so that’s why I prefer my ice cream maker. Let it sit at room temp for a bit before serving. I recommend removing it from the freezer 15-20 minutes ahead to make it easier to scoop. My frozen yogurt recipe doesn’t have the additives that store-bought ones have to make them soft right out of the freezer.
Syrup – A drizzle of my sugar-free chocolate syrup goes with any flavor! I also love sugar-free caramel sauce on the plain one. Whipped Cream – Use regular if it works for you, or keep it light with my sugar-free whipped cream. Fruit – Fresh berries make the perfect juicy garnish. They’re probably my favorite frozen yogurt toppings of all. Chopped Nuts – Sprinkle on some chopped almonds, walnuts, or pecans for crunch. Of course I add peanuts on the peanut butter flavored version. Granola – My kids like a handful of my homemade granola on top of their frozen yogurt for that breakfast-y feel. Chocolate Chips – Any kind you like adds extra dessert-ish vibes! I like these sugar free chocolate chips.
My Tools For This Recipe
Ice Cream Maker – Mine fits a large batch and has lasted me for years. For The Fruit Flavor – Depending on what’s ready to go in my kitchen, I use either my blender or food processor. Both are powerful enough to handle the frozen fruit in my homemade frozen yogurt. Containers – I repurposed my glass meal prep containers this time, but also like using a stainless steel one like this sometimes.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info is based on the basic frozen yogurt. It will vary for different flavors.
