5 Ingredients or Fewer

Max Falkowitz' Best (and Easiest) Frozen Yogurt Recipe

July 19, 2016
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
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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Review
Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.