How to Make 3-Ingredient Frozen Yogurt at Home
By Sarah Jampel
Today: Once you realize homemade frozen yogurt takes only 3 ingredients and 2 hours to make, will you ever set foot in one of those self-serve shops again?
If it were August of 2014, I would be writing about my obsession with Pinkberry (…and 16 Handles …and Froyo World), and it would already be old news. One year ago, frozen yogurt stores were already so ubiquitous that pundits were predicting a bubble burst akin to the Great Cupcake Decline. But that didn’t stop me from frequenting.
More: 5 ways to turn plain yogurt into dessert
But now it is 2015 and I’m a changed woman. I no longer spring for a $6 cup of “Original Tart” topped with shriveled blueberries or spend entirely too much time constructing the perfect cocktail of “Chocolate Love Affair,” “Dunk Yo’ Cookies,” and “Peanut Butter Confession.” These days, I only fro-yo when I’m in need of a squishy mochi topping.
More: Savory yogurt is the next greek yogurt
This is not because I've joined the leagues of cynics who are more interested in matcha than frozen yogurt. It’s because over the past year I received an ice cream maker as a gift from a generous aunt and familiarized myself with the recipes of Max Falkowitz, my favorite internet ice cream personality. Equipped with just three ingredients, an ice cream machine, and Max’s recipe, I can have frozen yogurt that's just as good, if not better, than what I would over-pay for at the store on every corner.
More: How to make your own yogurt + use it in 12 recipes
The first time I tasted homemade frozen yogurt, I was floored. While it can be hard to acheive shop-quality ice cream at home, it’s simple to replicate the flavor and texture of frozen yogurt that I love. Simply whisk together full-fat plain yogurt, a fair amount of sugar (sorry, folks—sugar is what keeps the fro-yo soft and scoopable), and a bit of salt, chill the mixture until it’s below 45° F, and then churn. Eat the frozen yogurt straight from the machine, soft serve-style, for a soupy, slurpy experience, or freeze it until solid (about 4 or 5 hours) and scoop it like ice cream.
More: Cooking with yogurt, 6 ways
Swap in Greek yogurt for a richer, creamier consistency (I like to use a mix of plain and Greek for something in between). Max says you can replace up to half the yogurt with fruit purée, peanut butter, jam, or even wine (please tell me if you try it with rosé!), and I’ve found that processing frozen blueberries or strawberies with the sugar before whisking it into the yogurt yields an intensely fruity variation. I have ambitions to flavor the yogurt with vanilla bean seeds, espresso grounds, and spices and to infuse it with grated ginger and mint leaves overnight. It should be noted that yogurt is not a neutral base: It will maintain its distinct yogurt quality even if you add peanut butter or Nutella.
More: 12 frozen fruit desserts
Because frozen yogurt is so simple to make at home, I’m left with plenty of time to work on stocking my pantry with topping options. I’m almost ready to set up my own shop, but don’t worry: If you want to come over and eat fro-yo with me, I promise I won’t charge you by weight.
More: One container of greek yogurt, 5 ways to use it
Soft serve-style frozen yogurt, straight from the machine to the bowl.
Homemade Frozen Yogurt
From Max Falkowitz of Serious Eats
Makes 1 quart
1 quart (3 ¾ cups) plain full-fat yogurt (or use a mix of plain and Greek)
1 cup sugar
¼ teaspoon kosher salt
In a large bowl, whisk all of the ingredients together until the sugar has dissolved and the mixture is smooth.
Chill until the mixture is 45° F or colder (I usually use an ice bath to speed up this process).
Churn in ice cream machine according to manufacturer’s instructions. Eat as soft serve or transfer to an airtight container and freeze for at least 4 to 5 hours before serving.
Photos by James Ransom.
