There are just four ingredients frozen into sheer indulgence in this Frozen Yogurt Recipe.
Frozen yogurt takes all the wholesome flavor of plain Greek yogurt, that deep taste of cream and undertone of sourness that you know and love so well, and then elevates it … into dreamy, frozen deliciousness.
But homemade frozen yogurt? Yes, Yes. It’s a win-win-win for so many reasons.
You see, by making this frozen yogurt yourself using only wholesome, carefully selected ingredients, you can elevate its flavor … even further.
What’s amazing is that it only takes four ingredients to make something this icy-white, velvety, and sublime.
As a chef, what astounds me about some recipes is that, often, the higher the chef’s level, the fewer the ingredients they use. That’s because good chefs know that flavor is created in recipes by using wholesome, simple ingredients that bring the flavor, like this recipe’s wee little ingredient list of vanilla, Greek yogurt, heavy cream, and sugar.
You won’t believe how those four little ingredients create one indulgently delicious surprise of frozen yogurt. That, and I’m beginning to think that love adds a flavor to food all its own … But I’m going to have to hire some kind of scientist to find out for sure.
We may not know the for-sure answer to that question in our lifetimes, but I insist upon believing that love does add something special to a dish that warms and fills our family’s bellies with happiness.
Why You And Your Family Will Love Frozen Yogurt
Frozen yogurt is such a luxuriant-tasting frozen treat that it makes an excellent serve for any soirée, no matter how basic or bougie.
For a fancy dinner party, one could top homemade frozen yogurt with a “raspberry reduction.” That’s how they put it on Top Chef, after all.
But being a chef, I can tell you that what that really means is they threw some port wine in a saucepan with some raspberry preserves, let it thicken and reduce, and there’s your quote-unquote “reduction.”
Equally splendid and extravagant is a plating presentation with a shimmering ganache flowing over that frozen yogurt, especially if it’s spilling atop an equally glossy white plate.
Or you can dress frozen yogurt down, especially if you’re making a fun dessert for the kiddos — with this or that favorite crumbled, crushed, mangled, or smashed bits of this and that favorite cookie, candy, chip, bar, nut, or cereal.
You just cannot beat using frozen yogurt for your treat base and simply leaving the rest to your creativity.
Or just eating it as is. Because it’s gooooooood.
How Do I Store Leftovers?
To store frozen yogurt, cover the surface of the yogurt with parchment paper or plastic wrap after it comes out of the ice cream maker (and before you put any kind of lid on the freezer container). The parchment paper works magic at keeping the enemy—ice crystals—out of your frozen yogurt. And believe it or not, you can freeze this frozen yogurt for a whole 30 days.
Serving Suggestions
This frozen yogurt is fantastic after any meal, but I love it best after some good BBQ food, like this easy-fix Oven-Baked BBQ Chicken recipe. I love serving this beside something cheesy and salty, like a good Hash Brown Casserole or my new favorite mac and cheese, this sublime 4-Cheese Baked Mac and Cheese. It really brings the yummy and the stretchy, so kids love, love, love it.
If you enjoy this recipe, you’ll adore this heavenly, amazing, swoon-worthy, ultra-delicious … Frozen Custard Recipe.
Frozen Yogurt Recipe
Ingredients
- 6 cups nonfat Greek yogurt
- 1/2 cup heavy cream
- 1 1/3 cups granulated sugar
- 2 1/2 teaspoons vanilla extract
Instructions
- In a large bowl, stir together the Greek yogurt, cream, granulated sugar, and vanilla extract until the sugar is completely dissolved.
- Cover the bowl and refrigerate for 1 hour to ensure the mixture is thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the frozen yogurt to a container, cover the surface with plastic wrap, and seal with a lid. Freeze for at least 2 hours or overnight to harden.
Leave a Comment