Classic Vanilla Frozen Yogurt Recipe | Easy Homemade Froyo Dessert
Bright, creamy vanilla frozen yogurt with a clean flavor and soft-serve scoopability, made from simple ingredients. This easy churned froyo balances sweetness and tang for a smooth, not-icy texture.
Ingredients
Ingredients
- Whole-milk Greek yogurt (3–5% milkfat), 3 cups, cold
- Granulated sugar, 2/3 to 3/4 cup
- Light corn syrup or honey (optional), 2 tablespoons
- Pure vanilla extract, 1 tablespoon
- Vanilla bean paste (optional), 1 teaspoon
- Fine sea salt, a pinch
- Milk or half-and-half (optional), 2–4 tablespoons
Instructions
Instructions
- Freeze the ice cream maker bowl for at least 24 hours and chill the storage container.
- In a large bowl, whisk together the Greek yogurt, sugar, optional corn syrup or honey, vanilla extract, optional vanilla paste, and salt until the sugar fully dissolves and the mixture is smooth; adjust sweetness to taste.
- If the base seems very thick, whisk in 2–4 tablespoons milk or half-and-half until slightly loosened.
- Cover and refrigerate the mixture for at least 2 hours and up to 24 hours; optionally strain through a fine mesh sieve before chilling.
- Assemble the ice cream maker with the frozen bowl, start the machine, and pour in the cold base; churn until thick and at soft-serve consistency, about 18–25 minutes.
- Transfer the churned yogurt to the chilled container, press parchment directly on the surface, and freeze until scoopable, about 2–3 hours; serve immediately for soft-serve texture if preferred.
Notes
For best texture, use whole-milk Greek yogurt; strain regular yogurt if needed. Don’t skimp on sugar, as it reduces iciness and improves scoopability. Keep the base and equipment very cold for smaller ice crystals. Stop churning once it reaches soft-serve consistency to avoid graininess. Store in a shallow, airtight container with parchment pressed on the surface and use within 1–2 weeks for best texture. Variations: swap honey for corn syrup, add vanilla paste for specks, or add lemon zest. Fold in mix-ins like jam swirls, crushed cookies, mini chocolate chips, or caramel after churning.