NEW! Google Custom Search


DIY frozen yougrt

rjohnson67's picture


p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial}


Hello there, first of all, my name is Rob and i'm new here.
My question is, i've been trying to make my own frozen yogurt, following [URL=""]this recipe[/URL], but the problem is, I can't seem to get it to come out to the right [URL=""]texture[/URL].  Anyone have any tips on how to get it right?
audreyhtx1's picture

I don't know about that (post #71376, reply #1 of 6)

I don't know about that recipe, but I have been having great luck on my own.  My recipes are posted over here .

Pielove's picture

right? (post #71376, reply #2 of 6)

Hi Rob--

That Sunset recipe looks interesting-- I love how they tout "only two ingredients" when one is lemon curd, which is a total pain to make.  But of course, it is a great idea to use lemon curd, as it adds the egg yolks, sugar, lemon flavoring, and butterfat that should make for a great frozen treat, all in one ingredient.

So, what is wrong with your frozen yogurt?  Also, what brand of yogurt are you using-- that seems to be critical.


Gretchen8's picture

Yes, what is wrong. My little (post #71376, reply #3 of 6)

Yes, what is wrong. My little Donvier says you can just freeze yogurt as it is--with some sweetening and fruit.

Dashx's picture

Are you using Whole milk yogurt? (post #71376, reply #4 of 6)

I know your recipe says use non-fat.  Plus, it may not have enough sugar, using just what is in the ready made lemon curd. How is it not turning out to your expectations?  To soft, or...?

I make ice cream and frozen yogurt often.  My guide is an article from Sunset Magazine, August 1998, titled (Ice Cream Lover's Guide) Get Your Licks.  I use the inexpensive CusineArt ice cream freezer.  I purchased an extra freezer bowl because we use it so often.

Paramount to successful frozen yogurt is whole milk yogurt and chilling your mixture before using the ice cream freezer. The whole milk gives a better flavor, texture and consistency, imho.

The basic recipe is (slightly adapted):

1 1/2 cups fresh fruit (some needs to peeled and or macerated before hand)

2/3 cup sugar - I use less sugar if not using fruit.

24 ounces whole milk yogurt, plain or fruit flavored

1 or 2 tablespoons lemon juice

vanilla extract or vanilla bean, if desired.

Mix all the ingredients and set bowl in ice and water bath for 5-10 minutes, stirring often.  Then put into ice cram freezer to churn til desired consistency.  With the CusineArt, it never freezes as solid as I like, so I put into the freezer for another hour or 2.

I have made this recipe using lemon juice and lemon peel, and additional sugar.  I will make this with the lemon curd and report back soon.

My favorites are plum/cardamom and pistachio/cardamom.  I make them separately, then scoop them together!

bling5's picture

you should try powdered milk (post #71376, reply #5 of 6)

you should try powdered milk

lyndabay06's picture

I got this from one blogger (post #71376, reply #6 of 6)

I got this from one blogger and I really like her recipe so I just want to repost it.

(makes 1-1/2 quarts)
2 c. plain or vanilla flavored yogurt
1 c. sour cream
1/4 c. light corn syrup
3/4 c. sugar
1/3 to 1/2 c. baking cocoa (to taste)

Combine all ingredients in a mixing bowl and beat well. Chill thoroughly. Process.

I like to leave the ice cream in the freezer for 10-15 minutes after it has processed to "ripen" - even though patience isn't my virtue of choice.

Hope it helps!