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Homemade Frozen Yogurt (2 Ingredients)

Homemade Frozen Yogurt (2 Ingredients)

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!

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!

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.

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!

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.

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!

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!

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!
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Prep time: Cook time: Yield: 1 quart

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)

Directions

  • 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.

Love,
Nicole

Comments are closed.

  • Carisa Sanchez
    July 4, 2016 at 7:47 AM

    Can you add flavors to it?

    • July 4, 2016 at 9:51 AM

      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.

  • Bee W
    July 3, 2016 at 2:54 PM

    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!

    • July 4, 2016 at 9:51 AM

      Bee, yogurt that has been strained for that long is, essentially, Greek-style yogurt. It’s just thicker yogurt.

  • Donna Louise Meade
    July 2, 2016 at 2:12 PM

    Hi, can Goats milk yoghurt be substituted for Greek yoghurt?

    • July 4, 2016 at 9:52 AM

      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.

  • Kristy B.
    June 29, 2016 at 11:08 AM

    Any reason why you couldn’t use flavored Greek yogurt?

    • July 4, 2016 at 9:52 AM

      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. 😌

  • mamashmoi
    June 27, 2016 at 12:58 PM

    Would this work with nondairy yogurts like coconut or almond?

    • June 28, 2016 at 8:05 AM

      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.

    • mamashmoi
      June 28, 2016 at 12:23 PM

      Thank you.. Unfortunately I haven’t found a non-dairy yogurt that fits the bill..

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