When I first wrote about this frozen yogurt recipe in 2007, I started by saying, “Pinkberry Frozen Yogurt has nothing on the recipe in David Lebovitz’s cookbook The Perfect Scoop.” It was peak fro-yo era and in front of me was a book brimming with both wildly creative and classic ice cream flavors. While it might seem a bit peculiar to choose to go the frozen yogurt route over ice cream, Wayne loves yogurt. He had been traveling all week, I chipped the freezer burn off the ice cream maker and churned up the creamiest frozen yogurt for him to enjoy when he arrived home. You should absolutely make some too.
David’s simple, three ingredient recipe delivers a wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen deliciousness. And, believe me, as a California native, I know good fro-yo when I taste it. It is actually rare thing. You might be tempted to add sweet swirls, crushed fruit, or chocolate chunks. For the first go-around, don’t. Restrain yourself. Use good yogurt and enjoy it straight the first time around. Decide on twists for the future.
Which Ice Cream Maker?
For a long time I used a little Krups Ice Cream Maker, one of the ones you leave in your freezer. It served me well for years, delivering batch after creamy batch. I eventually invested in a Breville Smart Scoop. David has ice cream maker recommendations on his site as well. Spoiler alert, he also has a Smart Scoop but also highlights others at a range of price points.
Frozen Yogurt Variations:
- Plain Whole-Milk Yogurt: David noted in the comments below, “I’m glad many of you’ve been enjoying the frozen yogurt and thanks to Heidi for sharing the recipe. To those of you who’ve asked about reducing the fat in the recipe, I often make this with plain whole-milk yogurt which I don’t strain. Simply substitute equal quantities: 1 cup whole-milk yogurt per 1 cup strained yogurt. In the book, I give instructions for making frozen yogurts both ways with plenty of fresh-fruit variations, including strawberry, peach, cherry, and berry. The version Heidi made has a nice tangy yogurt flavor and is creamier than one made with unstrained yogurt. Low-fat yogurt can be used but the frozen yogurt will have a relatively firm texture once it’s deep-chilled in your freezer. Happy churning!”
- Almond Saffron: Infuse a pinch of saffron into a couple teaspoons of almond extract for an almond-saffron twist.
- With Granola: This frozen yogurt is really great topped with this crunch Peanut Butter Granola
More Sorbet and Ice Cream Recipes
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