Homemade Vanilla Frozen Yogurt
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Before summer slips away entirely, I wanted to squeeze in one last chilly treat to savor the season. With my kids heading back to school in just two weeks, this Homemade Vanilla Frozen Yogurt feels like a sweet send-off—and a perfect way to welcome them home after a long day of learning. It’s creamy, refreshing, and surprisingly simple to whip up, making it just the kind of recipe every busy parent needs in their back pocket.
This frozen yogurt couldn’t be easier—just three ingredients stand between you and a bowl of homemade goodness. At the heart of it is Greek yogurt, which gives the treat its thick, luscious texture and that signature tang. A touch of sugar brings just enough sweetness, and pure vanilla extract adds that cozy flavor we all know and love. Stir them together and let your ice cream maker do the rest!
One important note: this version definitely tastes like yogurt. If you’re used to the ultra-sweet frozen yogurt from the store, you might be surprised by how pleasantly tart and creamy this homemade version is. It’s simple, real, and totally satisfying.
Right after churning, it’s ready to eat—no extra freezer time needed! What you see in the photo is straight out of the machine, thick and scoopable. I finished mine off with a drizzle of raspberry sauce for a pop of color and bright berry flavor, but you could easily swap in chocolate chips, crushed graham crackers, or fresh fruit.
Ingredients for Homemade Vanilla Frozen Yogurt
- PLAIN GREEK YOGURT (YOU CAN USE FULL FAT, LOW FAT, OR NONFAT – I USED FAGE TOTAL 0% FROM COSTCO)
- SUGAR
- VANILLA EXTRACT
Instructions for Homemade Vanilla Frozen Yogurt Recipe
In a medium bowl, stir or whisk together the plain yogurt, sugar, and vanilla extract until the sugar is fully dissolved and the mixture is smooth. This step ensures your frozen yogurt has a consistent flavor and texture.
Pour the mixture into your ice cream maker (I used my Cuisinart ice cream machine). Churn according to the manufacturer’s instructions; mine took about 20 minutes to reach a thick, creamy consistency.
Serve immediately for a soft-serve texture, or transfer to a container and freeze for a firmer scoop. This recipe yields about 1 quart of frozen yogurt.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Yes, but keep in mind that regular yogurt is thinner and has a higher water content. The frozen yogurt may turn out less creamy and slightly icier. Greek yogurt gives the best texture.
Do I need an ice cream maker to make this recipe?
An ice cream maker definitely makes it easier and gives the smoothest result, but you can still make it without one! Just pour the mixture into a freezer-safe container and stir every 30–45 minutes for 2–3 hours until it reaches a soft-serve consistency.
How long will the frozen yogurt keep in the freezer?
Stored in an airtight container, it’ll keep for up to 2 weeks, though the texture may firm up over time. Let it sit out for 5–10 minutes before scooping.
Can I add mix-ins or swirl in sauces?
Yes! Try folding in fruit, chocolate chips, granola, or a swirl of jam right after churning. Raspberry sauce, like the one mentioned in the post, is a delicious topping or mix-in. Or top with your favorite toppings. My husband likes sprinkles.
Why isn’t it as sweet as store-bought frozen yogurt?
This recipe uses less sugar and highlights the natural tang of yogurt. If you prefer a sweeter version, you can increase the sugar or add a sweet mix-in like honey or fruit purée.
FOR MORE RECIPES LIKE THIS, TRY:
Vanilla Frozen Yogurt
Real Mom Kitchen
Ingredients
- 3 cups plain Greek yogurt you can use full fat, low fat, or nonfat – I used Fage total 0% from Costco
- 1 cup sugar
- 1 tsp. vanilla extract
Instructions
- In a bowl, combine the yogurt, sugar, and vanilla extract. Stir until the sugar is completely dissolved.
- Pour into your ice cream freezer. I used my Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White (See all Ice-Cream Machines)and churned it for 20 minutes. Makes 1 quart.
