Does anyone else find a lot of comfort in a simple bowl of ice cream or frozen yogurt?
It’s cold, creamy, and sweet, sending us all straight back to carefree childhood days filled with happiness and pure imagination.
I remember when I was little, frozen yogurt was one of my favorite treats (aka rewards).
My mom would take me out to get some after every soccer game, basketball tournament, school play, or piano recital, whether I totally rocked it, we lost, or I sat on the bench the whole time.
We would stop by a local shop and sit outside, enjoying our icy treats while we watched the world go by.
Frozen desserts remind me of a simpler time. A bowl of this particular treat allows me to slow down and really savor the flavor of something sweet and slightly tangy, with a big sprinkling of nostalgia.
It can be a little daunting to tackle a homemade recipe like fro-yo. Yogurt on its own can be too watery or too tart, and you want to make sure you really nail the texture.
This recipe does exactly that. It’s basic and very simple, but that’s the absolute beauty of it.
After making this, you will never have to visit that fro-yo place down the street again. You can enjoy the sweet and tangy treat right in your own kitchen.
Don’t worry, making fro-yo is no more complicated than making ice cream at home. There are a few tips I can give you to master it, and make it the most flavorful treat possible.
When it comes to making this recipe, since there are so few ingredients, you want to make sure you select the best quality options for optimal taste.
Get a good quality yogurt that you know you already love, and make sure it’s full-fat because that will result in a creamier finished product. Be sure to stick with heavy whipping cream and full-fat milk as well.
The best part? You don’t have to transfer it to the freezer for more time after churning before you can enjoy it, as is the case for many homemade ice cream recipes. It can be served right away, so you can enjoy the soft serve texture.
Of course, you might not be able to eat all of it in one sitting, and that means you will have to freeze it for storage. But don’t worry – this won’t hurt the texture, so don’t be afraid to do it.
If you do end up freezing any to save for later, be sure to let it rest at room temperature for about 20 to 30 minutes before you scoop it out, to achieve that soft serve texture again.
Stir it up before serving to make sure it’s nice and creamy. Then all you have to do is top it as desired, and dig in.
Speaking of toppings, if you ask me, nothing beats fresh berries like raspberries and blueberries. But there are so many options!
I’ll talk a little more about these at the end of this article, so keep reading for more of my favorite serving suggestions.Print
Soft serve frozen yogurt is creamy and delicious. With a hint of cinnamon, making our recipe is the best way to get your fro-yo fix at home.
- 8 ounces heavy cream
- 8 ounces whole milk
- 16 ounces plain full-fat Greek yogurt
- 3/4 cup honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Freeze bowl for ice cream maker for at least 24 hours before starting this recipe.
- Combine all ingredients in the order listed on the ingredients list in a high-speed blender. Process until well combined, about 30 seconds.
- Transfer to the ice cream maker and process according to the manufacturer’s instructions.
- The frozen yogurt will still seem soft when it’s done, with the texture of soft serve. Serve immediately with your favorite toppings, or place in an airtight container and store in the freezer.
This dessert will firm up some more after it’s been frozen. Set on the counter at room temperature to soften, and stir before serving to achieve the desired texture.
- Prep Time: 10 minutes
- Category: Ice Cream
- Method: Ice Cream Machine
- Cuisine: Dessert
Keywords: frozen yogurt, soft serve, vanilla
Cooking By the Numbers…
Step 1 – Freeze Ice Cream Maker Bowl and Measure Out All Ingredients
Freeze your ice cream maker bowl for at least 24 hours before making this recipe.
Measure out all of the ingredients as listed on the ingredients list. For this particular recipe, the texture will be best with full-fat Greek yogurt.
Step 2 – Make Base
In the order in which they are listed on the ingredients list, add all of the ingredients to a high-powered blender. I like to use my Vitamix.
I love this recipe just the way it is, but you could experiment with some substitutions if you like. Try fresh vanilla bean, swap out the cinnamon for cocoa powder, or add a tiny bit of powdered freeze-dried berries for a touch of color and flavor.
Process until well combined, for about 30 seconds.
Step 3 – Churn and Freeze
Pour the blended base into the ice cream maker. Process according to the manufacturer’s instructions.
Note that the frozen yogurt will have a soft texture when it is done, like soft serve. Serve immediately, with your favorite toppings.
To store, transfer to an airtight container with a lid and place in the freezer.
What Should I Serve on Top of My Frozen Yogurt?
This is where you can let your creativity run wild!
I like to raid my pantry and fridge to track down all of the available possibilities, from sauces and syrups to fruit and chocolate chips, coconut flakes, peanut butter, and so much more.
I like to set up a toppings bar with my hubby, to bring the fun experience of the frozen yogurt shop home. We play with crazy flavor combinations, and on top of that tangy soft serve base, it’s pure heaven.
Plus, you can pile up as much deliciousness as you like – no scale and hefty price tag to worry about at home!
What will you top your frozen yogurt with? Tell us in the comments below, and be sure to rate the recipe after you try it!
Do you love all things ice cream? Here are some more recipes to cool off with:
- Pumpkin Cinnamon Ice Cream
- Dairy-Free Cherry Chocolate Coconut Milk Ice Cream
- 3-Ingredient Vanilla Bean Ice Cream
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on July 31, 2012. Last updated on June 18, 2020.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.