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This homemade frozen yogurt is made from Greek yogurt and honey, and without an ice cream maker. Smooth, creamy and ready to be served immediately!
Why we love this recipe for 2 ingredient homemade frozen yogurt
There are a few ingredients that keep frozen ice cream and frozen yogurt from freezing solid: fat, sugar and possibly gelatin. The less moisture you have in your frozen treat, the less likely it is to freeze solid, too. But there's a way to enjoy creamy, smooth, scoopable frozen yogurt without much sugar and without any gelatin—and on a moment's notice.
When you freeze Greek yogurt with at least 2% milkfat into cubes (whole milk is 4% milkfat), you can process it with just a bit of honey into refreshingly cold frozen yogurt that's ready in minutes. Just pop the yogurt into a food processor until it turns snow-like in consistency and appearance, add some honey and process just until it clumps.
The frozen cubes of yogurt themselves have a tendency to begin to melt pretty quickly once you take them out of the freezer. Just be sure to have your food processor set up and ready to go, with a simple squeeze bottle of honey right alongside. Then, remove the cubes from the freezer, pop them in the processor. Process, add honey, and process again. Voila!
You don't need an ice cream machine at all. The only advanced planning is to freeze the yogurt into cubes, but they'll keep for quite a while in the freezer. You'll be ready whenever the FroYo mood strikes!
Homemade No Churn Frozen Yogurt (2 Ingredients)
Equipment
- Ice cube trays any size
- food processor
- Chocolate chipper optional
Ingredients
- 1 quart (32 fluid ounces) Greek-style plain yogurt, (at least 2% milkfat; 4% (whole) is best)
- 3 tablespoons (63 g) honey, plus more to taste
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you add flavors to it?
Sure, Carisa. I have tried replacing some of the frozen yogurt cubes with some frozen berries. You just end up with a bit of a icier result, since frozen fruit has a lot more moisture.
Couldn’t 2% regular yogurt be used….once it has been strained overnight using cheesecloth? My son isn’t a fan of Greek yogurt.
Thanks!
Bee, yogurt that has been strained for that long is, essentially, Greek-style yogurt. It’s just thicker yogurt.
Hi, can Goats milk yoghurt be substituted for Greek yoghurt?
You’d have to strain it until it is the proper consistency/has as little moisture as Greek-style yogurt, Donna, but it should work then.
Any reason why you couldn’t use flavored Greek yogurt?
The only thing I would keep in mind, Kristy, is that a flavored yogurt will likely have more moisture if that flavoring is fruit, which will lead to a somewhat icier, less creamy yogurt. But otherwise, no reason. ?
Would this work with nondairy yogurts like coconut or almond?
It should work fine if they are similar in consistency, with as little moisture as Greek-style plain dairy yogurt, mamashmoi. You cannot use yogurt with regular consistency, dairy or nondairy.
Thank you.. Unfortunately I haven’t found a non-dairy yogurt that fits the bill..