Homemade Frozen Yogurt (2 Ingredients)
Ingredients
1 quart (32 fluid ounces) Greek-style plain yogurt (at least 2% milkfat, 4% (whole) is best)
2 to 4 tablespoons (42 to 84 g) honey
Special Equipment Needed
Ice cube trays (any size)
Food processor
Chocolate chipper (optional) (aff link)
Instructions
Pour the Greek yogurt into the wells of as many ice cube trays as necessary, and smooth the tops. Place in the freezer until frozen (at least 6 hours). Remove the frozen yogurt cubes from the wells of the ice cube trays and place in a tightly-sealed zip-top bag. Store in the freezer until you are ready to make frozen yogurt (up to a month).
When you are ready to make frozen yogurt, place the frozen yogurt cubes in a food processor fitted with the steel blade. If you are using a mini chop food processor, you are best off using the chocolate chipper (or another sharp object) to break up the cubes into smaller pieces before processing. Cover the food processor and process the cubes until they take on a uniform, snow-like appearance. With the food processor still on, drizzle in at least 2 tablespoons of honey (or more to taste) and continue to process until the mixture clumps (1 to 2 minutes). Scoop and serve immediately.