Frozen Yogurt
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Craving homemade frozen yogurt that rivals your favorite yogurt shop? Surprisingly, you can achieve that same refreshingly delicious taste with just three humble ingredients!
Frozen yogurt shops may not be as trendy as they used to be, but my love for the famous tart frozen yogurt that put them on the map remains strong. And guess what? Whipping it up in your own kitchen is an absolute breeze. For all their popularity, you’d think those yogurt shops held onto some secret recipe, but the truth is, creating this tangy frozen dessert is astonishingly simple: yogurt, sugar, and honey – that’s all it takes! As for the additives that find their way into those yogurt chains’ mixtures, who knows? But when you make tart frozen yogurt in your own kitchen, these three ingredients are all you need.
To achieve that dreamy, creamy consistency, an ice cream machine is required. If you don’t have one, it’s definitely worth considering. Homemade ice creams, yogurts, and sorbets are a joy to make with one, especially during the summertime. (Although if you’re not yet ready to buy one, you can still enjoy homemade no-churn ice cream, including key lime pie ice cream, Vietnamese coffee ice cream, and Oreo cheesecake ice cream.)
“This recipe is so simple but amazing! Never have to go to a frozen yogurt shop ever again.”
What You’ll Need To Make Tart Frozen Yogurt
- Plain Yogurt and Plain Greek Yogurt: Serve as the base of the frozen yogurt, providing creaminess and tanginess. Either whole milk or low-fat yogurt will work, but I don’t recommend non-fat.
- Sugar and Honey: Sweeten the mixture, balancing the tartness of the yogurt and enhancing its flavor.
- Fruit Toppings: Fruit is optional, but it adds extra sweetness, color, and texture to the frozen yogurt. I love it with raspberries or strawberries, but any seasonal fresh fruit will do.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Combine the yogurts, sugar and honey in a large bowl. Whisk until the sugar is completely dissolved. Taste and add a few more tablespoons of sugar if necessary (some brands of yogurt are more tart than others).
Follow the manufacturer’s instructions for freezing yogurt in your ice cream machine.
You’ll know it’s ready when it’s smooth and stiff (it will harden even more in the freezer). Serve right away or stash in the freezer until you’re ready to serve.
Frequently Asked Questions
I’ve tried this recipe with all types of yogurt, from whole milk Greek yogurt to nonfat regular yogurt. Using Greek-style yogurt results in intensely creamy frozen yogurt with an ice cream-like consistency. It’s delicious but much creamier than the version you know from most frozen yogurt shops. I prefer to combine regular yogurt and Greek yogurt for a lighter consistency.
Either will make delicious yogurt (although note that low-fat gets icy and hard in the freezer, so use whole milk if you’re not planning to serve the whole batch right away).
The yogurt is really best right after it’s frozen, but will keep, tightly covered, for up to 1 week. If the yogurt stays in the freezer more than a few hours, you will need to let it sit out on the countertop for a bit to soften before serving.
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Tart Frozen Yogurt
Craving homemade frozen yogurt that rivals your favorite yogurt shop? Surprisingly, you can achieve that same refreshingly delicious taste with just three humble ingredients!
Ingredients
- 2 cups plain yogurt (low fat or whole milk)
- 2 cups plain Greek yogurt (low fat or whole milk)
- ¾ cup sugar
- 2 tablespoons honey
- Fruit toppings (optional)
Instructions
- Pour any excess liquid out of the yogurt containers. In a large bowl, whisk the yogurts, sugar, and honey until the sugar is completely dissolved. Taste and add a few more tablespoons of sugar or honey if necessary (some brands of yogurt are more tart than others).
- Follow the manufacturer's instructions for freezing yogurt in your ice cream/frozen yogurt machine. You'll know it's ready when it's smooth and stiff (it will harden even more in the freezer). Serve right away with fruit toppings, if using, or transfer to a container and freeze until ready to eat. If the yogurt stays in the freezer more than a few hours, you may need to let it sit out on the countertop for a bit to soften before serving.
Nutrition Information
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- Per serving (4 servings)
- Calories: 362
- Fat: 5 g
- Saturated fat: 3 g
- Carbohydrates: 61 g
- Sugar: 60 g
- Fiber: 0 g
- Protein: 21 g
- Sodium: 133 mg
- Cholesterol: 15 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I added in the correct amount of honey and sugar, and all it tasted like was regular plain Greek yogurt. Waste of money.
OMG – this was amazing!!! I actually used only 1/4 sugar because I like it tart and it is fantastic!!!
Thank you
Can you use 4 cups of plain Greek yogurt instead of using the other yogurt? Haven’t tried it yet but so excited to!
Hi Belle, That should be fine. Keep in mind that the yogurt will be quite thick. Please LMK how it turns out!
I could not find which ice cream maker you used. Could you send that info to me? Thanks.
Hi Noni, This is the one I have. Hope you enjoy the yogurt if you make it!
I’ve tried several of your recipes now and they are always perfect, I am so grateful I have found you and the recipes you produced! Just made the yogurt today and it was perfection! Each time I cook one of your recipes I just want to reach out and say thank you so much Jenn!!
❤️
I made this last night and it was a major hit with my family who all love the tart frozen yogurt at Pinkberry. They have closed most of their stores in Los Angeles and we had despaired of ever tasting anything like it again.
Served with a variety of toppings on the table–homemade strawberry sauce, fresh strawberries, fresh peaches, hot fudge and coconut pecan granola. Amazing!! Yet another winner from Jen.
Thank you!
Beth
Can you make this using the new Ninja Creami machine instead of an ice cream maker?
Hi Sheila, I’m not familiar with the Creami machine. I looked at it online and it may work, but I can’t say for sure without trying it myself. Please LMK how it turns out if you try it
Thank you so much for this- I love love tart frozen yogurt and cannot wait to make this! Why at 3:30 AM after a dream I decided to look up a recipe for this is beyond me…anyways thank you!
LOL — that’s funny! Hope you enjoy it. 🙂
Nearly identical to Pinkberry with the convenience of your home and lighter on your wallet. I’ve done this recipe before but this time subbed monkfruit sugar instead of regular sugar – you cannot taste the difference and it’s healthier. I used 2% Greek yogurt and low fat plain yogurt.
Souvla (a popular Greek chain in San Francisco) has a frozen Greek yogurt with olive oil and salt flakes that I miss after moving. I recreated using this recipe as the base and added the toppings. AMAZING!
Hello! Because of this morning’s newsletter with the theme I instantly loved btw “Summer Bucket List,” and Jenn’s comments about not typically recommending special equipment,
I pulled out my ice cream maker that I eagerly bought last summer and have rarely used and felt guilty about. This recipe is so easy and delicious that now I’m thrilled that I did. It tastes just like this flavor that I love at 16Handles called EuroTart and now I will be making my own. I also had some fresh blueberries from the market so threw those in at the end. LOVE THIS!
This is a super easy recipe and the only change I made was reduce the sugar from 3/4 c to 1/2 cup. I used full fat plain yogurt and full fat greek yogurt. It tastes so good. My husband said it tastes like the popular Pinkberry original flavor. I think it’s pretty darn close. Thanks for a great recipe.
This recipe is so simple but amazing! Never have to go to a frozen yogurt shop ever again. Thank you!
Can you add mini-chocolate chips before churning?
Sure, Debra, that should work. Please LMK how it turns out if you try it!
Have you tried to use the Greek Yogurt version of Stonyfield with this recipe? I love Stonyfield yogurts and also like Fage, but I wonder if it would be creamier by using both brands of Stonyfield?
Hi Andrea, There was no method to my madness in using two different brands; I suspect that’s what I found at the store that day. 🙂 I think it would be worth a try with both versions of Stonyfield.
Hi Jenn_
This tart frozen yogurt is absolutely delish and so easy to make! The soft and creamy texture is so yummy and perfect straight out of the ice cream maker. I was wondering if adding a small amount of vodka to this recipe ( as you do for your frozen strawberry yogurt) would help the yogurt to stay soft and creamy once frozen in the freezer ?? If so, How much would you suggest adding? Thank you so much!
Lisa
I haven’t tried it, but I think it’s a great idea! I’d recommend 1 tablespoon just like the strawberry yogurt. Please let me know how it turns out if you try it!
Hi Jenn-
I tried adding 1T vodka to the tart frozen yogurt recipe and unfortunately, it did not help to maintain its soft texture after an overnight in the freezer. I noticed that the strawberry recipe seems to yield much less yogurt than this recipe…Do you think adding another tablespoon would help or will it start tasting boozy?
I absolutely love this recipe so will continue making it regardless😊
Hi Lisa, So glad you like this! I think you could get away with adding another tablespoon of vodka but wouldn’t go beyond that. Also, when you remove it from the freezer, make sure you let it sit out for a few minutes to soften up.
Wow tasted just like Pinkberry! For those looking to use a little less sugar – I used 1/2 cup sugar instead of 3/4 cup & found it perfectly balanced & just the right amount of sweetness.
This was great! I used raw cane sugar, zapped in the blender (upped it to 1c) and used extra honey for more flavor. Pretty sweet before freezing (Wife thought I completely blew it…), but just right after. This is just what we need, since the last froyo place near us closed! Thank you!
I never review recipes online, but OH MY GOODNESS this recipe is Incredible!!!! I was going broke going to sweetfrog all the time, but I’m obsessed with their tart frozen yogurt. I made this, and my husband happily exclaimed, “we never have to go to sweetfrog again!!!” Thank you so much for this 10 star, rocking recipe!
Which ice cream maker did you use for this?
Hi Ashley, This is the one I have.
Tangy and delicious! Because we trust your recipes, I finally broke out the ice cream maker we were gifted with four years ago that has herethereto sat untouched in our closet. As always, great precisely as written!
I wasn’t a fan of this recipe. I enjoyed the texture, but I found it far too sweet! Next time I’d cut the sugar by at least half
Can you substitute Splenda for the sugar portion?
Hi Marina, I don’t have any experience with sugar substitutes so I really can’t say — I’m sorry! (If you do try it, I’d love to hear how it turns out.)
Delicious! Reading your recipes made me decide to buy your “favorite ice cream maker” and it got its first outing this evening. We loved your tart frozen yogurt, following your directions exactly and topping with seasonal fresh fruit. We didn’t even feel guilty about having dessert on a weeknight; this seems like a dessert we can enjoy frequently. Thank you for another winning recipe!
Can you make this with all honey? Just wondering if you have to use sugar. I also would like to add berries or peaches and decrease the sweetener even more. Thanks for all your recipes. They really are great!
Hi Claire, So glad you’re enjoying the site! You could use all honey but the taste will be very intense (I’ve tried it). Often, I’ll do part sugar, part honey (and use a bit less overall b/c honey is very sweet).
Is it possible to make this in the old-style freezer using ice and salt, meaning do you get a good result?
Hi Judy, I really recommend an ice cream machine for this recipe — sorry!
I want to make this with fruit incorporated into recipe….some berries or bananas. I plan to use a little bit of honey as sweetener and not use sugar. I love tart frozen yogurt.
Which machine exactly would you recommend? Compression?
Hi Sue, I have a Cuisinart ice cream machine (without compression). It looks like a good option though if you don’t mind spending more on it and have ample counter space.
I fell in love with a tart flavor fro yo at a local shop. I decided its time to make it myself. Can I substitute sugar with stevia or artificial sweetener to cut down on the calorie? If so how much would I use?
Krista, Yes, you could use stevia/artificial sweetener for the sugar. I’m not sure how much you should use, but I would add it to taste. Enjoy!
Hi, I tried your recipe using 1 cup low fat yogurt and 1 cup Greek yogurt with roughly 1/2 cup custard sugar to taste. It churned in my machine for almost 1 hr until it slightly thickens but is still a softie. And the texture is not exactly smooth but kind of ‘rough’.
It taste nice though!
Any idea what may have gone wrong and how I can achieve a really smooth texture?
Thanks.
Hi Jeff, It is meant to be the consistency of soft serve ice cream. For a thicker end product, just use all Greek yogurt. Regarding the texture, what is custard sugar? Do you mean caster sugar? Be sure to stir the yogurt and sugar until the sugar is dissolved before freezing in the machine. Hope that helps!
Thanks, Jenn. Oh yes I meant caster sugar 😉
I’ll try with higher portion of Greek yogurt next round and guess I’ll have to mix it real good.
I hace always wondered how to get pink berry tasting froyo at the grocery store. I never thought of makjng it! And I just saw an ice cream maker for $40 at marshall’s. Yey! But my question is, since yogurt already has a lot of sugar, do I have to add it to make it frozen?
Hi Daniela, I use unsweetened yogurt (or plain) in this recipe, so it’s important to add the sugar.
This an excellent recipe, especially for beginners. My kids and I made it a couple if days ago and we loved it. My husband even liked it! We also squeezed juice from half a lemon to add an additional tangy taste.
Genius! We eat at the local frozen Yogurt place several times a month. This recipe will save us thousands of dollars! I might have to write you a check at the end of the month! Lol 🙂
This recipe is great! With the brand of yogurt I used the 3/4 cup of sugar would’ve been plenty. So simple…no straining yogurt thru cheesecloth etc. thank you!!
This is the first recipe I made when I got a new-to-me ice cream maker. I really like the taste but it gets really super duper hard in the freezer. Is there any way to avoid this besides turning down the freezer temp? I’ve seen suggestions to add vodka to the yogurt as it’s freezing as well.
Could you make it with a sweetener other than sugar? Honey or agave?
Hi Naomi, I’ve made it with honey and it works beautifully — the only thing is that the flavor of the honey will be very strong. Lately I’ve been making it with half regular low fat plain yogurt, half 2% Greek yogurt and it’s really good. Hope you enjoy!
The tart recipe tastes wayyyyy too much like honey! It completely threw off the taste and did not taste like tart at all! Pretty disappointed but now I know.
I cant begin to tell you how delicious this is!!!!!!! we added cinnamon once, and it was fantastic! Ive had this recipe for a week, and weve made it 3x. Made with lowfat yogurt, and it was delicious, its creamier when eaten fresh, but its still plenty wonderful once its frozen. yum yum yum
I love this recipe! It is so fast and easy. I always have my ice cream maker bowl ready to go in the freezer, and normally have yogurt on hand, so whenever I’m craving something sweet I make this recipe! It is also great if suddenly you have unexpected guests for dinner because it is ready in 20 minutes and the only thing you need to do is put the ingredients into the bowl!
Forgot to mention how much I love the ice cream dishes in your photos!
Our family loves this recipe….so easy, so delicious, and very natural-tasting. We also have a Cuisinart ice cream maker but had only made ice cream until you posted this recipe. The results are definitely better when using whole milk yogurt as opposed to low fat (or even non-fat) yogurt..
Fantastic! My kids love this and we come up with all sorts of fun toppings!
I’ve been looking for a frozen yogurt recipe! So excited to try this..going to put my ice cream maker bowl in my freezer tonight!
Oooh I’m so excited to try this. Especially since I just picked up a Cuisnart ice cream maker for $5 at a garage sale this past weekend. “Only used once!”
Hi All, I went to make this last night but realized at the last minute that I was out of regular sugar. I made it with brown sugar instead and and it was wonderful. Try it! (Start with 3/4 cup and only add more if necessary)
this is the best frozen yogurt!! we make it all the time!
Cleaning out the freezer bowl with spoons (to the above).
My husband, three-year old daughter and I were all standing around cleaning out the freezer bowl. You’re a Genius!
This was a HUGE hit at my Labor Day BBQ yesterday. It was gone in about 5 minutes. Thanks for all your amazing recipes. Keep ’em coming, please!!
this looks delicious, although i wonder if it would work with a soy yogurt.
Ohhh my! If this tasts anything like Pinkberry Original flavor..I am ALLLLLLL over it!
Amazing!!!! Our whole family loves this and so easy to make. We always finish the whole batch.
Leslie, that’s exactly what it tastes like!
Is it fine if I only use the plain greek yogurt? Or do I have to use both? How different will taste be?
Hi Serria, That should work and it should still taste good. Keep in mind that it will be quite thick. Please LMK how it turns out!
Now I want to buy an ice cream maker…