Max Falkowitz' Best (and Easiest) Frozen Yogurt Recipe Recipe on Food52

5 Ingredients or Fewer

Max Falkowitz' Best (and Easiest) Frozen Yogurt Recipe

August 20, 2019
2 Ratings
Photo by James Ransom
Author Notes

To pre-empt your questions: Don’t substitute non-fat yogurt or slash the sugar (or it won't be as scoopable, and don’t say I didn’t warn you). Yes, you can use Greek yogurt, but you might want to cut it with a little liquid to keep it from being too creamy, like in Max's tips are here). If you don’t have an ice cream maker, do the things that people tell you to do. But also, did you know they cost approximately $50 and will do the stirring for you? Recipe adapted from Ethan Frisch and Serious Eats (June, 2014). —Genius Recipes

  • Makes 1 quart
  • 1 quart container (about 3 3/4 cups) full-fat plain yogurt (see note above about substituting for Greek)
  • 1 cup sugar
  • 1/4 teaspoon kosher salt
In This Recipe
  1. Whisk yogurt, sugar, and salt together in a mixing bowl until sugar has completely dissolved. Chill in an ice bath or refrigerate until yogurt registers at least 45°F on an instant-read thermometer (i.e. thoroughly chilled—this is roughly fridge temperature).
  2. Churn yogurt in ice cream machine according to manufacturer's instructions. Scoop and eat like soft serve, or transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

See what other Food52ers are saying.

  • Cary Walker
    Cary Walker
  • Daphne J. Verardi
    Daphne J. Verardi
  • Alice Kruse
    Alice Kruse
  • Elizabeth Page
    Elizabeth Page
  • Margaret Lukens
    Margaret Lukens
Genius Recipes

Recipe by: Genius Recipes

    15 Reviews

    rlsalvati August 5, 2017
    I make this once a week all summer, for two summers now. Usually with Greek yogurt, which allows me to add a bit of flavor (lately limoncello). I also usually add a bit of homemade vanilla.
    Cary W. July 24, 2016

    You can find tips about sugar and add ins here.
    Connie B. July 24, 2016
    Thanks Bertha! This sounds great and I'm looking forward to trying!
    Bertha R. July 24, 2016
    3 ripe bananas, sliced and frozen, 2 cups frozen unsweetened strawberries 6 oz carton Greek yogurt, 1/4 cup cream or half and half, 4 packages of non sugar sweetner, all put in blender and blend until smooth. If.too thick add few drops of cream or half and half. Enjoy immediately or put in container and freeze for later. If frozen for later, let containersit 10 minutes before serving. Delicious, healthy and fast.
    Daphne J. July 24, 2016
    Would love to make the recipe sugar-free using Stevia...either liquid or powder. Honey is not an option as I'm looking to create recipes for my patients with zero blood sugar impact. I know xylitol may be option but that is contraindicatory with some patients because it can cause gastric distress. Stevia is my first choice. What are your thoughts? If not stevia do you have any other ideas?
    Cary W. July 24, 2016
    It mentions that you can make it as soft serve without sugar at all.
    Daphne J. July 24, 2016
    Thank you Cary :)
    ilesyk July 30, 2016
    Try coconut sugar. Low glycemic index. I buy mine at
    btglenn July 24, 2016
    What about adding pureed fruit - i.e. peach frozen yogurt, or other flavorings --- chocolate frozen yogurt. This is a simple bare bones recipe that might be quite delicious, but boring!
    Mme July 24, 2016
    How little sugar can be used and still get a good texture? Can stevia replace some of the sugar?
    Daphne J. July 24, 2016
    Would love to know answer to this as well. Would love to make the recipe sugar-free using Stevia... Honey is not an option as I'm looking to create recipes for my patients with zero blood sugar impact.
    Alice K. July 24, 2016
    If I add extracts, like vanilla or lemon, will that affect the texture? What about using flavored, sweetened yogurt instead of plain?
    Angela July 24, 2016
    What about full fat Greek yogurt?
    Elizabeth P. July 24, 2016
    Why kosher salt?
    Margaret L. March 22, 2019
    Surprisingly, various kinds of salt have different flavor profiles and different measurements. (I know, right? Isn't salt just NaCl? Apparently, not quite.) Kosher salt has a reliable measure and a consistent quality. If you want to substitute sea salt, for example, you may want to use a little less than the amount of kosher salt called for, and be prepared for a few colored specks in your fro-yo that one made with kosher salt wouldn't have.