I love frozen yogurt, and making it fresh at home means I can be sure of what’s in it, whilst sneaking lots of protein and fresh fruit into the family whilst they think they’re enjoying a great treat. I’m sneaky like that. I like to use homemade Greek yogurt in the recipe, but store bought works just as well.
This easy homemade frozen yogurt recipe has just three ingredients and does not need an ice-cream maker (although you can use one to make your life a bit easier). Most of the sweetness comes from the fructose in the fruit and the lactose in the yogurt, so it’s not overloaded with sugar or fat.
This is raspberry frozen yogurt because right now the garden is producing more raspberries than I know what do do with. When the strawberries go crazy I use them. For a tarter frozen yogurt I’ve used gooseberries. When the supermarket had a case of bruised mangoes in the “reduced for quick sale” aisle I used those those, it was amazing. Peaches work well too, as long as they are super ripe and sweet.
Different countries and manufacturers have different sized condensed milk cans. I’ve found the easiest way around this is to use the can the milk comes in to measure the yogurt and fruit. That way it doesn’t matter if you have a big or small can, you can adapt the recipe to fit the can you have.
Prep Time: 10 minutes
Total Time: 6-8 hours
- 14 oz can of sweetened condensed milk (low fat works great)
- Enough well strained Greek yogurt to fill the empty milk can twice
- 2 cans of raspberries
- You can carefully push the raspberries through a sieve first to create a puree to give you a completely smooth raspberry yogurt, but you’ll lose an hour of your life, and a good serving of fiber. I don’t bother.
- Pop all the ingredients in a freezer safe container.
- I use a large Lock and Lock plastic lunch box. It’s better to use a large shallow tub rather than a deep one as the yogurt freezes quicker with a larger surface area.
- Blend everything together with a stick blender.
- Pop the blend into the freezer and leave for 90-120 minutes.
- Take the yogurt out of the freezer, it will be frozen around the edges, but not in the middle.
- Scoop the frozen yogurt into the middle and give it a good whizz with the stick blender for 3 x 1 minute blasts. You want to break up the ice as it forms and add a little air into the mix.
- Put back into the freezer for another 90 minutes.
- Repeat the ” remove, scoop and blitz” stages.
- One more ” freeze, remove, scoop and blitz” round should do the trick
- Keep in the freezer, but bring it out 10-30 minutes (depending on climate) before you want to eat it to soften.
You’ll need a handy stick blender. You can use a food processor, but you will need to do it three times with partially frozen yogurt, and that will be annoying and a bit wasteful as you’ll lose a lot of yogurt on the way. This Cuisinart one is great, it has a powerful and robust motor, and it’s easy to clean. It is available in 8 colors plus chrome, but right now Pink is 20% cheaper than any other color, so you can grab a bargain if you’re not intimidated by pinkness. White is usually more reasonably priced than the jazzier colors too.
This is the top rated ice cream maker that works just as well for frozen yogurt and sorbet. If you turn into a regular frozen yogurt maker it’s worth the investment as you’re guaranteed soft serve yogurt without the hassle of having to blitz it. The red, white and pink variations come in at half the price of the yellow and purple ones, with blues and greens mid-priced. If you’re not fussy about color, grab a bargain, it’s the same machine underneath.