Vanilla Frozen Yogurt

Honey and butter vanilla frozen yogurt

Homemade frozen yogurt is amazing. This yogurt will be more or less tart depending on the type/brand of yogurt you use. Make sure to start with plain whole-milk yogurt with no added flavors.

Straining yogurt removes the watery liquid called whey, yielding a thicker, creamier yogurt. Use ultra-fine cheesecloth when straining yogurt. If you can see through it, it’s a no-go.

Tapioca flour absorbs some of the water to prevent crystallization during storage, and does not have some of the off flavors than can come with cornstarch. Make sure to constantly whisk while making the whey syrup, or you can get strange starchy lumps.

If you like the tart flavor at froyo shops, omit the vanilla extract, and add in 1/4 tsp of citric acid.

For an authentic swirly look, freeze the frozen yogurt for 1 hour, then scoop into a piping bag fitted with a large star tip. Pipe swirly-ques of your homemade frozen yogurt. Top with candies and sprinkles. Or sour gummy bears.

Vanilla Frozen Yogurt

Print Recipe
Serves: 1 quart


  • 3/4 cup sugar
  • 1 tablespoon tapioca flour
  • 1/8 tsp salt
  • 3 tablespoons light corn syrup
  • 1/2 tablespoon vanilla extract
  • 1/2 cup whey, reserved from drained yogurt
  • 2 tablespoons vodka
  • 2 3/4 up drained whole-milk yogurt (see notes)



In medium saucepan, whisk together the sugar, tapioca flour, and salt until combined thoroughly. Add corn syrup, vanilla extract, and whey to the saucepan. Whisk until combined. Set the saucepan on medium high heat and whisk until the mixture starts to boil. Turn the heat down to low and whisk for another 2 minutes. Remove the saucepan from heat and let the syrup come to room temperature, then chill in the refrigerator overnight, or until the mixture cools down to at least 40F.


Combined the chilled whey syrup with vodka and drained yogurt, whisking to combine thoroughly.


Churn yogurt mixture in ice cream maker until mixture resembles thick, soft-serve frozen yogurt and registers about 21 degrees, 25 to 35 minutes. Transfer frozen yogurt to airtight container and freeze until firm, at least 2 hours. Serve. (Frozen yogurt can be stored for up to 5 days.)


TO DRAIN YOGURT: Line colander or fine-mesh strainer with triple layer of cheesecloth and place over large bowl or measuring cup. Place 1 quart of whole milk yogurt in colander, cover with plastic wrap (plastic should not touch yogurt), and refrigerate until 1 1/4 cups whey have drained from yogurt, at least 8 hours or up to 12 hours. (If more than 1 1/4 cups whey drains from yogurt, simply stir extra back into yogurt.)


Adapted from America's Test Kitchen


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