Easy Frozen Greek Yogurt
Let’s Chat About Easy Frozen Greek Yogurt (And One Lost Spoon)
Alright, so first off, can I just say I never thought I’d be that person making homemade frozen yogurt? But here we are, and not to brag (okay, maybe a tiny bit), but this easy frozen Greek yogurt recipe has become my secret weapon, especially on days when everyone’s peckish and the fancy stuff in the freezer is either gone, suspiciously crusty, or both. I actually started making this after a late-night Target haul when all I really wanted was a pint of froyo, but they were out of my favorite. My daughter once asked for rainbow sprinkles “like the ice cream shop guy,” so naturally, now it’s a whole thing. Anyway, if you’ve ever hidden in your pantry to eat ice cream in peace—I see you.
P.S. If you find a spoon missing in your drawer, check the freezer. I’ve lost more utensils to the depths of frozen desserts than I’d like to admit.
Why You’ll Love This One (Or At Least, Why I Do)
I make this when I’m feeling lazy but also weirdly motivated to avoid another grocery run, you know? My family goes absolutely bananas for it because it’s creamy and tangy, but not so sweet that you feel like you’re bouncing off the walls. And speaking of bouncing—all you really need is a little patience, which, let’s be honest, usually runs out around the halfway mark (I’ll admit I once tried scraping it out too soon; don’t do that if you value your teeth!). It’s oddly satisfying watching a few humble ingredients transform into something that could, maybe, pass for that $7 tub at the store.
What’s In It? (Plus a Few Workarounds)
- 500g Greek yogurt (full-fat is my jam for creaminess, but my cousin swears by low-fat—honestly, either works and I can’t always tell the difference in the final scoop)
- 1/4 to 1/3 cup honey (or maple syrup if you’ve run out, which seems to happen here every other week; sugar works in a pinch, but I think the flavor gets a bit flat)
- 1 tsp vanilla extract (I sometimes skip this if it’s late and I can’t be bothered—my grandmother was horrified, but it’s still tasty)
- Optional bump-ups: A pinch of salt, zest of half a lemon, or a drop of almond extract if you’re feeling wild
Here’s How I Do It (More or Less)
- Stir together your yogurt, honey, and vanilla in a big bowl. If you’re adding lemon zest or a pinch of salt, toss ‘em in now. This is where I usually sneak a taste—quality control, right?
- Now, if you have an ice cream maker, just pour the mixture in and churn per the machine’s instructions, usually about 20–25 minutes. You’ll see it thicken up nicely.
- No ice cream maker? No worries. Spread your mixture into a freezer-safe container, cover it, and pop it in the freezer. Every 45 minutes or so, give it a good stir with a fork or spoon (broken up, not perfect), until it’s almost firm. Usually takes about 3–4 hours—I wouldn’t set an alarm or anything, though, unless you’re really particular.
- Once it’s firm enough to scoop, it’s ready. If it gets rock hard (sometimes mine does if I get distracted and forget about it), just let it sit on the counter for a bit before digging in. Patience is a virtue, or so I’ve heard.
Things I Wish I’d Known (Notes From the Trenches)
- Full-fat yogurt really does taste creamier, but I honestly don’t hate the result with nonfat either.
- If your honey is super thick, microwave it for just a few seconds so it mixes in smoothly.
- Actually, I find it works better if you whisk everything in a glass bowl—metal seems to make it taste almost tinny, though maybe that’s just my brain?
- I ALWAYS forget to wash the container first, so now I keep a spare in the freezer—an ounce of prevention…
Variations I’ve Tried, For Better or Worse
- Berry swirl: Add a handful of mashed berries (blueberries are my go-to) before freezing. Looks all fancy, tastes great.
- Coffee kick: Bit of instant coffee dissolved in a splash of water, then mixed in. My husband says it’s “like dessert and breakfast had a baby.”
- Chocolate chips or chopped nuts: I stir them in just before the last freeze. Choc chips are a hit, nuts give a bit more texture.
- Don’t try blending in fresh pineapple. Trust me, it curdles weirdly. Move along. I’ve made that mistake more than once; you think I’d learn but…
Do You Need Fancy Gear?
I use my ice cream maker if I’m feeling all Nigella, but most of the time it’s just me, a bowl, and a spoon (electric mixers are nice, but not essential—plus, sometimes it’s nice to work off the calories you’ll eat later, yeah?). If you’ve got a large Pyrex dish, that works; Tupperware will do too, or heck, a bread tin covered in foil if you’re desperate. I once saw someone use a bag and squish it around between books in the freezer; not exactly pretty but it does kinda work in a pinch.
How Long’s It Keep? (I Mean, If It Lasts That Long)
This stuff technically will keep in the freezer for up to two weeks if tightly covered, but—and this is a big but—in my house, it never lasts more than a day or two. The kids tend to inhale it faster than I can say “save me a scoop,” but on the rare occasion there’s leftovers, cover it well so it doesn’t get frosty. Honestly, if it starts growing ice crystals, I just blend it and call it a smoothie.
How We Eat It (And a Small Detour on Toppings)
We usually pile it up in bowls with a drizzle of honey, a few strawberries, and (on birthdays) a scandalous amount of rainbow sprinkles. Some days, I load mine with cocoa nibs and a swirl of peanut butter—try it, it’s weird but wonderful. My uncle once put Froot Loops on his. Don’t ask.
For more fun flavor ideas, Serious Eats has a great guide to mix-ins, and if you’re into toppings, you might waste an hour on Food52’s frozen yogurt section (like I do every so often).
Pro Tips (Mostly Learned the Hard Way…)
- I once tried rushing the freezing step, thinking I could bend the rules—result: ice shards and a spoon bent like a pretzel. Just wait it out, trust me.
- If you taste the mix and it’s not sweet enough, add a bit more honey now; it’ll taste less sweet once frozen, so a little extra is your safety net.
- I forgot to mix in the honey once (it was early, I was sleepy) and just drizzled it on top. It was okay, but not quite the same. Mix it in properly if you can.
Easy Frozen Greek Yogurt Questions I Actually Get Asked
- Can you use regular yogurt instead of Greek? Sure, but it’ll be a bit runnier. If that’s all you’ve got, maybe strain it in a cheesecloth for a bit? Or just accept it as is, life’s too short.
- My yogurt froze totally solid—what gives? That happens! Just let it sit out 10-15min before scooping, or give it a quick whirl in the food processor (if you’re not feeling patient).
- Is this actually healthy? Well, it’s got a lot less sugar than some of the tubs you buy, but it is dessert. I wouldn’t eat a gallon a day (…again).
- Do I need an ice cream maker to make frozen Greek yogurt? Nope. Tastes fab either way, though machine-churned is a bit silkier.
- Can I double the recipe? Probably, though honestly my freezer is too tiny. But yeah, give it a go if you have space. More is more here.
So there you have it. A frozen Greek yogurt treat that’ll make you the star of any casual get-together (or just a Tuesday night). If you come up with a wilder flavor combo, let me know. I’ll try almost anything once, unless it involves pineapple—learned my lesson the hard way.
Ingredients
- 2 cups plain Greek yogurt (full-fat or low-fat)
- 1/3 cup honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup frozen mixed berries
- 1 tablespoon lemon juice
- 1 pinch salt
- 2 tablespoons mini chocolate chips (optional)
- 1/4 cup granola for serving (optional)
Instructions
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1In a medium mixing bowl, whisk together Greek yogurt, honey (or maple syrup), vanilla extract, lemon juice, and a pinch of salt until smooth.
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2Fold in the frozen mixed berries and optional mini chocolate chips until evenly distributed.
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3Transfer the mixture to a freezer-safe container and smooth the top with a spatula.
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4Cover and freeze for at least 2 hours, or until firm but scoopable.
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5Let the frozen yogurt sit at room temperature for 5–10 minutes before scooping. Serve with granola or extra berries, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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