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Any trusted frozen yogurt recipes to offer?

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My mom gave me an ice cream maker attachment for kitchen aid a while ago, but I've used it surprisingly little. I'd really like to use it to make frozen yogurt, having heard that homemade frozen yogurt has the same health benefits as plain yogurt. I tried once with a recipe from the Food Network, and it turned out icy and crunchy, not creamy at all. I want to try again. Any trusted tried and true frozen yogurt recipes you are willing to share? And a more general question: Can I make frozen yogurt with low-fat or even fat free yogurt? I'm looking forward to your suggestions. Thanks!

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  1. Usually when you make frozen yogurt you have to drain it overnight in a cheesecloth or a coffee filter works too. Try that recipe again from FN but this time strain the yogurt. Also do a search at epicurious.com. They have a couple of good recipes on there.

    1. I don't have an ice cream maker, so when I want frozen yogurt, I cheat. I freeze some sweetened Fage 0%, then purée the frozen stuff in the blender. Sometimes I add frozen fruit.

      1. I like this one. It also makes a great sandwich with lemon cookies.

        Lavander Frozen Yogurt
        Makes 1 quart

        1 cup sugar
        1 cup water
        2 Tbsp lavender buds
        1 1/4 cups Greek Yogurt
        1 1/4 cups creme fraiche
        Juice of 2 limes

        Combine the sugar, water, and lavender buds in a small, heavy-bottomed saucepan and bring to a boil, stirring occasionally. Reduce the heat and simmer the syrup for 2 minutes. Remove from heat and allow to cool. When the syrup is cool, strain and discard the lavender.

        Combine the yogurt and creme fraiche or sour cream in a large bowl. Whisk in the lavender syrup and lime juice. Chill the mixture for 1 hour, then churn in an ice cream maker, according to manufacturer's instructions.

        http://cookbad.blogspot.com/

        1. I've been experimenting with the recipe Heidi Swanson has on her 101cookbooks.com website (it's from A Perfect Scoop)--that recipe and others are discussed in this recent thread here...http://www.chowhound.com/topics/376016 And, yes, you can use low fat or even fat free greek yogurt (or, strain it yourself)--obviously the texture gets a little less creamy as you rachet the fat down.

          If you're looking for lower-fat in general and have an ice cream maker, I've been experimenting with Bittman's cornstarch ice cream recipe and have developed a modified non-fat banana version of it that I really like (you can use sugar instead of splenda... if Splenda isn't palatable to you). I posted about that recipe here: http://www.chowhound.com/topics/47339... Note that this is a recipe for ice cream made with milk (and/or cream)--not yogurt, though Bittman does offer subbing half the milk for yogurt as a variation of the recipe.

          ~TDQ

          2 Replies
          1. re: The Dairy Queen

            I just tried to make Mark's cornstarch version, with half yogurt. It tastes... constarch-y. Any else have this issue? Maybe I didn't cook it long enough to cook that taste out.

            1. re: jcampbell54

              I think the only solution to the cornstarchy-ness is to mask it with a strong flavor like the roasted banana.

              ~TDQ

          2. Hi Chaussonauxpommes!

            Just 10 minutes ago, I finished making this really delicious recipe. I buy a similar ice cream all the time here in France and this has pretty much exactly the same taste and about 2% of the fat! I made up the recipe based on the flavours I wanted, but it has turned out beautifully.

            FIG AND HONEY FROZEN YOGHURT

            200g figs, skin removed (I used frozen ones that I defrosted in the microwave)
            3 x 125g pots of plain unsweetened yoghurt
            75ml pouring cream
            2 tablespoons of honey
            1 teaspoon vanilla extract

            1. Pulp the figs in a blender (the seeds remain whole and add a great texture), then add the yoghurt and cream and blend.

            2. Add the vanilla and honey to your liking, then transfer to an your ice cream maker.

            3. Depending on your machine, it should take between 20 and 45 mins, until it starts to form a more solid mass.

            4. Transfer to a tupperware and freeze for a further 30-45 mins, and there you have it!

            Hope you enjoy it as much as I did :)

            1. The Patricia Wells version that tastes a lot like pink berry is wonderful. Very easy. But really, use full fat. Low fat make a lousy product. This is not a health food.