Max Falkowitz' Best (and Easiest) Frozen Yogurt Recipe

July 19, 2016


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

Ingredients

  • 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

Directions

  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.

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Reviews (14) Questions (0)

14 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
http://www.seriouseats.com/2014/06/how-to-make-what-is-best-frozen-yogurt.html <br /><br />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.<br />http://www.seriouseats.com/2014/06/how-to-make-what-is-best-frozen-yogurt.html
 
Daphne J. July 24, 2016
Thank you Cary :)
 
ilesyk July 30, 2016
Try coconut sugar. Low glycemic index. I buy mine at www.tropicalsweet.com
 
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?