I am a frozen yogurt fiend. And it’s not a secret. The downside of putting your life on Instagram is that people actually see your photos. Who knew? A few months ago, a friend said to me, “You really like frozen yogurt, don’t you?” I guess I’d posted one too many pictures of fro-yo.
This, combined with the realization that I was going a little crazy with toppings at the yogurt shop, spurred me on to make some delicious frozen yogurt at home.
There are a few tips to making the creamiest fro-yo. Use these, and you’ll end up with a yogurt that is smooth, thick, and velvety. Both of my boys (husband and son) say these frozen yogurts remind them of cheesecake. That’s a good thing.
The base is made using strained whole milk yogurt. Straining the yogurt overnight, or for at least 6 hours, will result in a thick yogurt. In the straining process, about 1 cup of liquid whey will be strained out of 1 quart of yogurt. Because we’re removing liquid, the yogurt is creamier and less icy.
Straining the yogurt might seem like an unnecessary step when thick Greek yogurt is available, but Greek yogurt can get chalky in texture when frozen. The few hours spent straining will be worth it in the end.
The other key to creamy, dreamy frozen yogurt? Corn syrup. Corn syrup keeps iciness at bay and adds a certain lusciousness. You’re probably wondering, can you make it without corn syrup and just substitute more sugar? To answer your question now, yes—but I wouldn’t.
Vanilla bean yogurt is super simple. Mix the strained yogurt with sugar, corn syrup, and vanilla bean paste (lots of it).
Vanilla bean paste not only tastes delicious, but those vanilla seeds are total eye candy. Don’t you love seeing vanilla flecks in something vanilla-flavored? I like my vanilla to scream, “Vanilla!”
For fruit yogurt, you’ll use half the amount of yogurt and add pureed fruit. A little lemon juice helps the color stay true. Since fruit puree can get icy when frozen, we’re adding our friend corn syrup again and a little help from vodka. Any alcohol will work. Alcohol doesn’t freeze, so there’s no chance of rock hard fro-yo. Use a neutral alcohol like vodka or boost the flavor using something like coconut rum.
Oh hello, gorgeous!
And then, there was chocolate. Adding cocoa powder to the strained yogurt adds taste and great “mouthfeel.” I learned that term from my Ben & Jerry’s ice cream book circa 1987. It’s true!
To boost the chocolate flavor, you’ll also add vanilla, a smidge espresso powder, and bits of chocolate. Chocolate frozen yogurt still has that tangy yogurt flavor, so adding chocolate pieces to the mix increases that chocolate flavor. You can use chopped chocolate or chocolate chips. I like smaller bits, so I’ll either chop a chocolate bar or run a knife though my chocolate chips to break them up.
Once the yogurt has churned in an ice cream maker, it will be soft. Spoon into a freezer-safe container and freeze for 4 hours or more. At 4 hours, the frozen yogurt will still be soft but scoopable. Once frozen 12–24 hours or more, you’ll want to leave it on the counter to sit for 5 minutes before scooping.
What other flavors would you love to see?
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