D.I.Y. Friday: Easy Homemade No Churn Frozen Yogurt

D.I.Y. Friday: Easy Homemade No Churn Frozen Yogurt

Make no churn frozen yogurt at home without an ice cream machine—and with just a few basic ingredients like Greek yogurt, sugar and water. Freeze it longer for a scoopable treat, less for soft serve consistency.

Easy Homemade No Churn Frozen Yogurt

Is the weather getting warmer where you live? Here in New York, it’s getting warmer in a hurry, and warm weather sports are in full swing. That means the ice cream truck—and tons of those serve-yourself FroYo shops.

Although it’s nice that many of the flavors in those shops are gluten free, I cringe whenever I fill up that paper cup with frozen yogurt. Well, really, I cringe when they weigh the cup and tell me what I owe!

And is it just me, or do you wonder if they’re zeroing out the weight of the cup? If I hand them my cup, already full, do they just know the weight of the cup and do a quick subtraction? I bet we’re all buying those cups at $7.99 a pound!

Thankfully, we can make our own FroYo right at home. We don’t need an ice cream maker to do it, and the results are perfectly sweet and tangy, and oh-so-refreshing.

Easy Homemade No Churn Frozen Yogurt, Step by Step

I’ll spare you the “two ingredient” title of this no churn frozen yogurt, but really, it has just two ingredients: plain Greek yogurt and marshmallow fluff. You can replace ingredients 2 through 5 in the ingredient list with store bought marshmallow fluff (most brands are blissfully gluten free).*

But once you see how incredibly easy it is to make your own marshmallow fluff by whipping up some egg whites, then beating them with a bit of sugar and water cooked to 240°F, or the “softball stage,” I doubt you’ll be buying the jarred fluff ever again.

*ETA: To make the recipe with jarred marshmallow fluff, you will need about 14 ounces.

Easy Homemade No Churn Frozen Yogurt

Unlike my No Churn 3-Ingredient Vanilla Ice Cream, this No Churn Frozen Yogurt is meant to be a bit icy. Using Greek-style yogurt, rather than regular plain yogurt which has a much higher water content, means that there is less water in the finished product, but there is still more than in ice cream.

And that’s as it should be! It does mean that, if you freeze it more than overnight, you’ll need to leave it on the counter for a little while for it to return to a scoopable consistency. If you have some Greek yogurt, some sugar and some water, you can make your own No Churn FroYo.

Like this recipe?

Prep time: Cook time: Yield: 4 servings


3 cups (24 fluid ounces) Greek-style plain yogurt (at least 2%, or your FroYo will be too icy)

2 (50 g) egg whites, at room temperature

1 1/4 cups (250 g) granulated sugar

1/2 cup (4 fluid ounces) water

1/8 teaspoon cream of tartar

1/8 teaspoon kosher salt


  • First, place the plain yogurt in a large bowl and whisk vigorously until very smooth. Place the bowl in the freezer to chill while you make the marshmallow fluff.

  • To make the marshmallow fluff, in the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, whip the egg whites until they form soft peaks (about 1 minute). In a medium saucepan, place the sugar, water, cream of tartar and salt, and whisk together. Cook the mixture, undisturbed, over medium-high heat until it reaches the softball stage (240°F on an instant-read candy thermometer). Remove the cooked sugar from the heat and allow it cool for five minutes before pouring the mixture carefully down the side of the mixer bowl, with the mixer on low speed (making sure the sugar mixture doesn’t hit the whisk). Increase the mixer to high speed and beat until stiff peaks form (about 5 minutes) and the mixture thickens considerably.

  • Remove the yogurt from the freezer and whisk again to break up any clumps that have formed. Add about 1/2 of the marshmallow fluff to the chilled yogurt and whisk to combine. Add the remaining marshmallow fluff, and fold it in carefully, taking care not to deflate the fluff. Transfer the yogurt mixture to a freezer-safe container, cover it and place it in the freezer for about 4 hours for soft-serve consistency or overnight for harder, more ice cream-like consistency. If frozen for longer than 12 hours, leave out on the counter for 10 minutes for the frozen yogurt to reach a scoopable consistency.



Comments are closed.

  • Mykee Thompson Saunders
    May 10, 2015 at 10:15 AM

    So excited to try this! After discovering your blog and all the yummy things on it I had to get your classic snacks cookbook! We’ve only made the pop tarts so far but the kids loved them! We will be adding more of your cookbooks to our collection. Thank you for figuring out how to make all the snacks we love but have been missing out on!!

  • Emily Jelassi
    May 8, 2015 at 11:19 PM

    Do you think I could use coconut milk greek-style yogurt? I can’t have dairy but this looks sooo yummy!

  • Jan V
    May 8, 2015 at 11:49 AM

    Can you make it sugar free with Stevia or Splenda? It sounds yummy!

    • May 8, 2015 at 12:57 PM

      I’m afraid I really don’t think so, Jan, as I don’t think you can cook sugar alternatives the same way you can actual sugar, to the softball stage. Sorry!

  • Jennifer S.
    May 8, 2015 at 11:39 AM

    This looks great and I visit your site and pin but am not reading because I’m doing a whole30 and I basically can’t eat anything. blech. see you in 25 or so days!

    • May 8, 2015 at 12:55 PM

      Oh no, Jennifer! I’m glad you’re still visiting, but I have noticed you haven’t been commenting much. Looking forward to your return! :)

  • Kim Thomas
    May 8, 2015 at 11:37 AM

    Genius!! I can’t wait to make this! Do you think this would work for your no churn ice cream as well, adding the marshmallow cream to it to make it soft serve ice cream?

    • May 8, 2015 at 12:56 PM

      I think you could make that soft serve just by not freezing it all the way through, and maybe stirring it a couple times, Kim!

  • Mare Masterson
    May 8, 2015 at 11:32 AM


  • J holl
    May 8, 2015 at 10:14 AM

    If we are just using store bought fluff, how much should we add?

    • May 8, 2015 at 11:06 AM

      Try 14 ounces, J. I edited the text to reflect that since so many of you are interested in the answer to that question!

  • Carole
    May 8, 2015 at 10:06 AM

    Am going camping for two months. How much fluff do I need to make it the easy way. The Grandkids would love this treat as well as Grandpa.

    • May 8, 2015 at 11:06 AM

      Try 14 ounces, Carole.

      • Carole
        May 8, 2015 at 2:37 PM

        Thank You so much.

  • Jenn M
    May 8, 2015 at 9:58 AM

    If using store bought fluff, how much would you need to use? (In other words, how much fluff does your recipe yield?)

    • May 8, 2015 at 10:58 AM

      About 14 ounces, Jenn!

  • Lucy
    May 8, 2015 at 9:19 AM

    Yum! :)

  • youngbaker2002
    May 8, 2015 at 9:11 AM

    looks yummy!

  • May 8, 2015 at 7:08 AM

    Is there anyway to make different flavors?

    • May 8, 2015 at 10:58 AM

      Feel free to experiment, Devra!

  • Victoria Donaldson
    May 8, 2015 at 6:14 AM

    I’ve never had marshmallow fluff, definitely want to give it a try. Do you know if it’s possible (or more correctly would you recommend) to swap out the sugar for coconut sugar or maple syrup.? Thanks for all the tasty treats ready for the weekend.

    • May 8, 2015 at 11:01 AM

      You might be able to use coconut sugar, Victoria, as it’s a granulated, but it has lots of flavor that refined granulated sugar does not have. To use a liquid sweetener like maple syrup would require more work, though, as it changes the whole moisture balance. Feel free to experiment!

      • Victoria Donaldson
        May 9, 2015 at 7:04 AM

        Thank you Nicole I’ll give it a try and report back

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