Favorite Vanilla Frozen Yogurt

Vanilla frozen yogurt with sprinkles in pink dish.

No ratings yet

This easy Vanilla Frozen Yogurt is so refreshing and creamy. It has a bright flavor and subtle sweetness, and you can add any fruit you like to vary the flavor.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 222kcal

Author: Amy Palanjian

Equipment

Ingredients

2 cups plain whole-milk Greek yogurt
8 ounces cream cheese (softened at room temperature)
¼ cup honey (or maple syrup)
1 tablespoon fresh lemon juice
1 teaspoon vanilla bean paste
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Optional: To make the final frozen yogurt creamier, strain the yogurt by lining a fine mesh sieve with a paper towel and place over a bowl or measuring cup. Add the yogurt and let sit for about an hour. You'll see liquid in the bowl. Discard the liquid and use just the thickened yogurt to proceed with the recipe.
Stir together all ingredients until well combined. Taste to adjust the sweetness as you like.
Place in a freezer-safe container, seal the lid, and freeze for 3-4 hours (until just firm) and stir vigorously to break up any parts of the frozen yogurt that have frozen more solid than others. Serve.
(Or freeze overnight and let sit at room temperature for a bit before serving so it's very creamy and not frozen solid. Stir and mash it up before serving for the creamiest consistency and to break up any ice crystals that form. You can also microwave it for 30-60 seconds, then stir, to serve more quickly from the freezer.)

Notes

Freeze in a freezer-safe container for up to 2 months. You can also freeze in individual snack-size containers, if desired, as they soften a little faster than a larger container.
Let sit at room temperature for a bit before serving so it's very creamy (and not frozen solid).
Try adding 1 cup minced strawberries, raspberries, or peaches.
You could churn this in an ice cream maker and serve immediately for a soft frozen texture.
To make this with regular yogurt, simply place a little more than the recipe calls for into a paper towel-lined fine-mesh sieve placed over a bowl. Let it drain for at least an hour (or longer) to remove some of the liquid and thicken the yogurt.

Nutrition