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READY IN 1 hr

Creamy Vanilla Frozen Yogurt

Read Reviews (21)

"A creamy and delicious frozen yogurt with a subtle hint of vanilla." — Paige

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Original recipe makes 1 quart Change Servings

3 cups Greek yogurt
3/4 cup white sugar

1/2 teaspoon vanilla extract

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Directions

Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

Kitchen-Friendly View

PREP 5 mins
READY IN 1 hr

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I have the benefit of living currently in Greece where "fresh greek yogurt" is available in endless varieties: full fat, 2%, non-fat, skinless, with skin, flavored or not ... you name it! Please do not strain your yogurt; you lose all the prebiotic cultures that are soo good for your health! To overcome the "rock-solid" effect the day after you freeze your desert try either of the two: 1. disolve 1 tsp unflavored gelatin in 1 tbsp water and 1 tbsp lemon juice, and stir in before you freeze, or 2. (provided you don't serve it to kids) stir in your mix a good shot of vodka or favorite "sweet liquor" like peach schnapps, kalhua (coffee) or baileys. The alcohol keeps it from freezing to a rock. Great - simple recipe! Will keep churning!

—leanergourmet

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Most Helpful Critical Review

Sep 14, 2010

I made as directed and then thought to myself why not use "vanilla" yogurt instead of making plain yogurt vanilla. This was ok and good at the soft-serve consistency and has a very strong yogurt flavor (which is ok, it is yogurt put through an ice cream maker). This however turns into a block of hard frozen solid yogurt when allowed to ripen in the freezer so it is best used immediatley. If frozen solid you can leave out to soften but then why do you use an icecream machine. You get the same result if you put some yogurt in a bowl/container and place it in the freezer bringing out to stir a few times before it freezes solid and serving before that frozen solid state.

—Linda (LMT)

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24 Ratings

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Sep 14, 2010

This is very similar to David Lebovitz's recipe from the cookbook Perfect Scoop. Except that he calls for 1 tsp. vanilla. I made this recently and could not stop eating it! It is SO good! If you like true frozen yogurt. It does get very hard in the freezer after awhile which doesn't bother me but just let it sit out for a little to soften up if you prefer it that way. You can also add pureed fruit to the mixture before freezing to make flavored yogurt. I plan to try using low-fat yogurt next time. ***UPDATE: made this with 2% yogurt and half sugar half sun crystals (Stevia and cane sugar) and was disappointed. It froze really quickly in my ice cream maker then got rock hard in the freezer. Won't be making the lighter version again anytime soon.

—SAHMCOOK

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Aug 29, 2008

it's delicious and it works with some adjustments. Make sure you STRAIN the yogurt ( place a mesh strainer on top of a bowl, put some nylon or cheese cloth on it, pour the yogurt on top of the cloth, fold the ends to cover and refrigerate for no less than 6 hours or overnight).... i used fage yogurt and even though it says strained-yogurt i still went ahead and strained it again. i don't have an ice cream machine yet, so i used the freezing directions from the recipe "peach frozen yogurt" from Stephanie Norr

—d_suprstar

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Jul 13, 2011

I only made one change--I used one whole teaspoon of vanilla. No ice cream maker, I mixed this up in my blender. I just whirred it in my blender, froze it once, then scooped it out and blended it again, then refroze. This is SO good. All of it is gone, no leftovers. Next time I'll double it and maybe add a cup of fresh berries. The grtat thing about this dessert is it's cheaper than any prepackaged frozen yogurt you can buy pre-made and I was able to coupon greek yogurt for almost nothing--so this dessert cost so little.

—Sarah Jo

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Jan 19, 2012

This recipe makes me want to go back and change every recipe I've ever given 5 stars to and make them all 4 stars. I've never tasted anything so incredible. The texture of this frozen yogurt is nothing short of remarkable. It's unbelievably creamy. I could keep gushing. I used fat-free Fage Greek yogurt, but the mouth feel of this frozen yogurt feels like I used nothing but heavy cream. It's just so creamy. Yum. I mixed the yogurt with the sugar and vanilla as directed and then just dumped it straight into the ice cream maker. I added some dark chocolate chips. It's 10:30pm, and I just came back to the freezer to eat some more. This stuff is better than ice cream. So, so good. I want to tell my husband about how awesome this is, but then I know he'll eat some, and I don't want to share.

—WHIRLEDPEAS

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Jul 29, 2010

Sometimes the simplest recipes are the best. This is the case for this recipe. I sometimes add extra vanilla, just because I love it!

—ChiefChef

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Dec 06, 2011

Added frozen blueberries, and as someone suggested, a bit of alcohol before freezing. Excellent.

—DEBIVEE

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Nutrition

Calories
342 kcal
17%

Carbohydrates
43.6 g
14%

Cholesterol
34 mg
11%

Fat
15 g
23%

Fiber
0 g
0%

Protein
9 g
18%

Sodium
98 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Vanilla Frozen Yogurt

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 342
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
Saturated Fat 7.5g 38 %
Cholesterol 34mg 11 %
Sodium 98mg 4 %
** Potassium 2mg < 1 %
Total Carbohydrates 43.6g 14 %
Dietary Fiber 0g 0 %
Protein 9g 18 %
Sugars 43.5g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 0 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.