Vanilla Frozen Yogurt

Hidy Ho Everyone,

I’m officially back from my trip, however I am writing this in advance since I get in so late on Sunday.  I have been dabbling in making frozen yogurt.  I bought my machine about a month ago and I love and hate it!!  I figured I would share my experience with you to see what you think and if you have ever used an ice cream maker.

When I first make the ice cream it is so creamy smooth that I could eat a whole carton.  But then it happens! I put it in a freezer safe container and butta bing butt a doo, it turns out rock hard!  I leave it on my counter for an hour or longer to soften up, but it’s still pretty hard.  The first night I made ice cream, I let it sit on my counter for 4 hours, it finally soften up and I ate most of it!  I couldn’t help it, it was good!!

I can’t give credit to anyone in particular for this recipe, since I seen it on all sorts of sites and blogs.  I made vanilla frozen yogurt.  It was pretty simple.  I used Chobani plain yogurt, 1/2 cup of sugar and 1 teaspoon of vanilla extract.  It was very, very good!  After this ice cream, I also did the same thing, but added peanut butter and another time I added cherries.  I love it!! I just hate the frozen part of it.  I want to learn more about make ice cream making because I would love to make all sorts of flavors!

Have you ever made frozen yogurt?  How was your take on it?  I love it because of the taste of course, but the nutritional stats are wonderful, way better than store-bought.  Who can beat 108 calories for a half a cup and 9 grams of protein and no fat?  Now I know regular ice cream contains egg yolks, heavy cream and lots of sugar, but I can’t do that!  Ice cream is one of those treats that I want more of, so the healthier it is, the better off I am.

Vanilla Frozen Yogurt
Nutrition Information
  • Serves: 7½ cup servings
  • Serving size: ½ cup
    Prep time: 
    Total time: 
    Creamy healthy vanilla frozen yogurt.
    • 3 cups (720g) Plain GreekYogurt
    • ½ cup (150g) sugar
    • 1 teaspoon vanilla extract (optional)
    1. In a bowl add yogurt, sugar and vanilla. Stir until sugar is dissolved. Place in the refrigerator for 1 hour.
    2. Freeze in your ice cream maker according to the manufacturer's instructions.
    Calorie per half cup: 108, Fat: 0, Sodium: 30, Potassium: 116, Carbs: 17.4, Fiber: 0, Sugar: 14.3, Protein: 9.3

    So please share with me any advice you can get or even share some recipes, I’d love to read and try them.

    Have a great week!!






    1. That looks really refreshing! I’ve never made yogurt ice-cream and That’s on my to do list for now:-)

    2. Welcome home! It’s always good to be back on USA soil again, isn’t it? Hope your trip was wonderful! This yogurt looks wonderful – a tiny bit of some type of alcohol will keep the ice cream or yogurt from getting so hard. It’s not enough to have any effect when distributed through the ice cream.

    3. Ooh yum! I wish I had one of those machines! I love the photography on this post, great job – the flower is so pretty I love the color 🙂

    4. Looks delicious, you’ve inspired me to come up with my own recipes for healthier frozen treats

    5. Love how easy this is! I’m giving it a try soon! 🙂

    6. So would you or would you not recommend this as a good homemade ice cream recipe? You mentioned it doesn’t thaw out correctly at all, which would totally put a damper on things!

      • If you plan on eating it all tonight to serve to others, I highly recommend it. If your planning placing it in the freezer for a later use, I’d try it, but leave it on the counter for about an hour to two hours to soften up. Once it softens it’s perfect! I read that using 2% yogurt works better, but I haven’t tried that yet. This recipe was on several websites and everyone seems to like it. I like the tastes, I just don’t have the patience to wait for it to defrost.

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