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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

Ingredients

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

Directions

  • 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.

Love,
Nicole

 

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