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Homemade Frozen Yogurt - National Frozen Yogurt Day

Wow, homemade Frozen Yogurt in the middle of February.... Alright, why not! These recipes are so simple and delicious you'll want them anytime of the year. This recipes are from Healthy Recipes Blogs and The Kitchn. I hope you enjoy them as much as we have! #nationalfrozenyogurtday

Simple Homemade Frozen Yogurt

INGREDIENTS 1 quart (about 3 cups) whole-milk plain yogurt 1/2 cup heavy cream 3/4 to 1 cup sugar, honey, or other sweetener 1 tablespoon corn syrup, optional for smoother frozen yogurt.


  • Freeze the bowl of your ice cream maker 24 hours in advance.

  • Whisk together all the ingredients: Combine the yogurt, heavy cream, and sweetener in a bowl. Whisk until heavy cream and the sweetener are fully mixed in, 1 to 2 minutes. If you're using granulated sugar, then the mixture should feel smooth between your fingers, not gritty.

  • Refrigerate, if needed: If your yogurt mixture has warmed at all or if you want to wait to churn it for any reason, cover it and place it in the fridge until it has cooled to fridge temperature again. If your ingredients have only been out of the fridge a few minutes, another chilling isn't necessary.

  • Churn the yogurt until thick: Pour the yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milk shake (17 to 20 minutes on most machines).

  • Scoop into a freezer container: Smooth the top. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming.

  • Freeze until hard, at least 6 hours or overnight.

"Healthy" Homemade Frozen Yogurt


2 cups Greek yogurt plain, full fat ¼ cup honey 1 tablespoon pure vanilla extract


  • Place the yogurt, honey and vanilla in your food processor’s bowl.

  • Process to incorporate, stopping once to scrape the sides of the bowl, then process 1 more minute, until light and fluffy. You can also whisk by hand, but do so for several minutes until smooth and fluffy.

  • Using a spatula, transfer the mixture to a square 9-inch glass baking dish. Cover with cling wrap, and freeze for 45 minutes.

  • Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then spread evenly again.

  • Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.

  • When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop. If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days - I doubt it will last longer), remove it from the freezer 30 minutes before serving, to allow it to soften.

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