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.
Sweetened with honey, and flavored with a touch of vanilla and cinnamon, that’s all there is to it. And it’s just perfect.
Making this recipe couldn’t be simpler. It all comes together in the blender, and then you add the base mixture to an ice cream maker to churn and freeze.
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.
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Soft Serve Frozen Yogurt
- Total Time: 30 minutes
- Yield: 1 quart 1x
Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Try your favorite chopped nuts, candies, gummies or mochi, or even crushed cookies if you like.
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.
I love starting the day off with this story. Thank you!
And I loved starting it with this comment! Thank you!
Your day sounds lovely, but I do hope the weather has cooled off a bit. A visit to the lake on Wednesday — lucky duck!
It’s been a little better lately—still hot, but bearable—but really, I can’t complain about the heat with days like this! : )
Now that’s a lovely day! Bookmarking this recipe now. 😉
Hope you enjoy!
I love the idea of writing about a time when you’re happy. Sometimes I think that’s actually harder than capturing the darkness. This post manages it though, a perfect description of a perfect summer day (and a bowl of frozen yogurt to go with it).
I know just what you mean, Kathryn. I’ve often thought it’s easier to write about the hard than the good, and I don’t know why. Thank you for your kind words!
A day by the water is one of the more simple, but completely perfect bits in life. Definitely get you on that one. Glad you had a wonderful day by the lake and some AMAZING frozen yogurt to boot. It looks so good, Shanna, seriously.
Thanks, Laura! It was one of the good bits, for sure. : )
I sit here working on freelance stuff, reading your blog, and look out the window. We’ve had thunderstorms for the past few days, but today the sun is shining. Your post has inspired me to pack up my stuff and head to the pool. 🙂
This comment makes me want to cheer!
Writing like you talk, going swimming when you’re hot, simple frozen yogurt. I’m always amazed at how simplicity always seems to be the answer… It’s like decluttering our spaces and our minds. I shall declutter with that frozen yogurt very soon 🙂
Such a thoughtful comment, Helene. You make me look at the day in a new way. Thank you!
I have never ever made homemade frozen yogurt – but now I definitely want to give it a whirl. Because I’m a texture fiend, sometimes, when I eat a sundae, I wonder whether I do it for the crunchy toppings or the actual ice cream/frozen yogurt. With toppings like shredded coconut and strawberries and nuts – it’s hard to know which I would look forward to more!
A girl after my own heart! That’s one of the best parts about frozen yogurt, I think: loading it high with toppings. Makes it so fun! : )
oh my yum! i have been craving this exact thing. your story is so beautifully written, you are so talented.
oh, sara, too nice! words like that are always powerful, but especially coming from someone as gifted as you. thank you.
I cannot wait to try this! Here’s to summer and enjoying it.
Hear, hear! (Or is it here, here? I can never remember…)
Ok. That sounds like the perfect summer day. I’m so jealous!
My husband and I have decided we need to make friends with someone who has a pool! haha
Ha! If ever there were a summer for a pool, it’s been this one!
Love the idea of making soft serve at home! It’s actually quite cool here in San Francisco, so I loved reading about your hot summer..it sounds dreamy 🙂
Ah, Kasey, that is just the perspective I need to hear! I’ll miss these hot days soon enough, won’t I? Thanks for reminding me to enjoy it! : )
Do you recommend ‘writing down the bones’? Sounds like a book I might like!
Definitely! It’s super encouraging and motivating in going after writing.
Sweet!
Hi Shanna,
I love your post! Lucky dawg!! 😀
Just wondering, what kind of ice cream maker do you use? Do you like it? I REALLY want one and I think I’m gonna ask for one for my birthday. I just don’t want anyone wasting $60 on one that’s bad quality. 😉
Thanks!!!
Alyssa
Great question, Alyssa. Ours was a wedding gift—one that Tim spent a lot of time researching before we put it on the registry. It’s a DeLonghi GM6000 Gelato Maker
, which admittedly is expensive. (We’re really serious about ice cream.)
Thanks a lot!! Maybe I’ll combine birthday money and make the splurge! 🙂 Do you find that since the machine is a gelato machine that it doesn’t make ice cream as well?
Actually, the main reason Tim liked it was because it’s supposed to beat less air into the mixture and thus make it more creamy (you know how a lot of ice cream makers tend to make icier versions?). So we love it and I mean we LOVE it (as evidenced by our constant use of it this summer, ha!).
Sorry if I’m bugging you with all these questions. I read some reviews and some people had problems with the thin blade in the compartment. Did you ever have a problem with that? Sorry again. Thanks for being so helpful. 🙂
Oh, feel free to ask away! We honestly haven’t had any problems with the blade—it’s cold when the ice cream is done, so it’s always a fun task pulling it out, but it’s worked wonderfully. If you have any other questions, feel free to write me at shannalee [at] foodloveswriting [dot] com. : )
enjoyed the frozen yogurt very much, it was a great dessert last sunday
★★★★★