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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.
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!
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.
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 (just like we use to make marshmallow fluff fudge). You can replace ingredients 2 through 5 in the ingredient list with 14 ounces of 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.
What makes no churn frozen yogurt different from ice cream?
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.
No Churn Frozen Yogurt
Equipment
- Stand mixer fitted with whisk attachment or handheld mixer with balloon attachments
- Candy thermometer
Ingredients
- 3 cups (24 ounces) Greek-style plain yogurt, (at least 2%; ideally 4% milkfat, or your FroYo will be too icy)
For the marshmallow fluff (See Recipe Notes)
- 2 (50 g) egg whites, at room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (4 fluid ounces) lukewarm water
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
Instructions
- 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.
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.
Make the frozen yogurt.
- 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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! :)
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?
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!
YUM!
If we are just using store bought fluff, how much should we add?
Try 14 ounces, J. I edited the text to reflect that since so many of you are interested in the answer to that question!
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.
Try 14 ounces, Carole.
Thank You so much.
If using store bought fluff, how much would you need to use? (In other words, how much fluff does your recipe yield?)
About 14 ounces, Jenn!
Yum! :)
looks yummy!
Is there anyway to make different flavors?
Feel free to experiment, Devra!
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.
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!
Thank you Nicole I’ll give it a try and report back