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How to make frozen yogurt in an ice cream maker

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Short answer

For frozen yogurt in an ice cream maker, stir about 3 cups of plain whole-milk Greek yogurt with 2/3 to 3/4 cup sugar, a teaspoon of vanilla and a pinch of salt until the sugar dissolves, chill it, then churn about 15 to 20 minutes until thick. Greek yogurt makes it creamier because it has less water. Freeze it in a container for an hour or two if you want it firm enough to scoop.

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This guide is for anyone with a freezer bowl or compressor ice cream maker who wants tangy, creamy frozen yogurt rather than icy yogurt pops. It covers which yogurt to buy, how much sugar you need and why, a basic recipe sized for 1.5 to 2-quart machines like the Cuisinart, churn times, flavors and how to keep leftovers soft. Using a Ninja Creami instead? The Creami frozen yogurt page covers that method.

Greek vs regular yogurt

Yogurt is mostly water. The more water in the base, the more ice forms as it freezes, and the icier the result. Greek yogurt is strained, so it has less water and more protein, and it churns into a thicker, creamier frozen yogurt. Regular yogurt works but tends to freeze harder and icier.

Fat matters too. Whole-milk yogurt makes a noticeably smoother frozen yogurt than nonfat. If you use regular yogurt, you can strain it yourself: line a sieve with a coffee filter or cheesecloth, set it over a bowl and let it drain in the fridge for a few hours. Use plain yogurt so you can control the sugar.

  • Whole-milk Greek
    TextureCreamiest, least icy
    NotesBest starting point
  • Low-fat Greek
    TextureCreamy but firmer
    NotesAdd a little more sugar or a tablespoon of corn syrup
  • Nonfat Greek
    TextureFirm, can be icy
    NotesServe soon after churning
  • Regular whole-milk
    TextureSofter set, more icy
    NotesStrain first for a better result
  • Flavored yogurt
    TextureVaries
    NotesAlready sweet; reduce added sugar
How yogurt choice affects texture

Basic frozen yogurt recipe

This makes a bit over a quart and suits 1.5 and 2-quart machines. For smaller machines, cut it by a third.

  1. 1

    Whisk the yogurt, sugar, vanilla and salt together in a bowl.

  2. 2

    Let it sit 10 to 15 minutes, then whisk again. This gives the sugar time to dissolve so the base is not gritty.

  3. 3

    Cover and chill in the fridge for at least an hour. Yogurt straight from the fridge is already cold, so this is mainly for the dissolved base to get cold again.

  4. 4

    Make sure the freezer bowl has been frozen 16 to 24 hours, or prechill a compressor machine per its manual.

  5. 5

    Turn the machine on, then pour the base in.

  6. 6

    Churn about 15 to 20 minutes until thick and holding soft swirls.

  7. 7

    Serve as soft-serve style, or transfer to an airtight container and freeze 1 to 2 hours to firm.

  • 3 cups plain whole-milk Greek yogurt
  • 2/3 to 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 2 tablespoons light corn syrup or honey for a softer texture

Why sugar matters so much

Sugar is not only for sweetness. It lowers the freezing point of the base, so some of the water stays unfrozen at freezer temperature, and that is what keeps frozen yogurt soft enough to scoop. Cut the sugar a lot and you get a hard, icy block the next day. That is the main reason homemade frozen yogurt with very little sugar is hard to scoop.

If you want less sugar, swap a few tablespoons of it for corn syrup or honey, which soften more per spoonful, or plan to eat the batch the day you make it. Sugar substitutes vary widely in how they affect freezing, so expect a firmer result. For the general rules, see ice cream base sugar and fat ratios and why is my homemade ice cream so hard.

Magnified view of small smooth ice crystals compared with large jagged crystalsSmoothsmall crystals, fat and air pocketsIcylarge jagged crystals, high watercrystal
A fast freeze and enough sugar and fat keep crystals small. Slow freezing and free water grow large, icy ones.

Flavors and mix-ins

Fruit purees add water, so they can make the result a little icier. Keep the puree to about a cup per batch. Add crunchy or chunky mix-ins at the end so they stay distinct.

  • Berry: blend 1 cup berries with 2 tablespoons of the sugar, strain if you want it seedless, and stir into the base
  • Honey vanilla: replace 1/4 cup of the sugar with honey
  • Lemon: add the zest of 1 lemon and 2 tablespoons lemon juice
  • Mango: blend in 1 cup ripe mango and reduce the yogurt by 1/2 cup
  • Chocolate chip: add mini chips in the last 2 to 3 minutes of churning
  • Granola or cookie crumbles: stir in after churning so they stay crisp

Storing and serving

Homemade frozen yogurt is softest the day it is made. Store leftovers in a shallow airtight container with plastic wrap pressed on the surface to limit ice crystals, and eat it within a week or two for the best texture. If it is too hard the next day, let it stand on the counter 10 to 15 minutes before scooping.

If frozen yogurt is something you make often, a compressor machine lets you make batches back to back without refreezing a bowl. The best frozen yogurt makers guide compares options, and how to use a Cuisinart ice cream maker covers the freezer bowl routine. Prefer the Creami? See Ninja Creami frozen yogurt.

Frequently asked questions

Can I make frozen yogurt in a Cuisinart ice cream maker? Yes. Freeze the bowl 16 to 24 hours, use a chilled yogurt base, start the machine and pour, then churn about 15 to 20 minutes.

Why is my homemade frozen yogurt icy? Too much water or too little sugar or fat. Use whole-milk Greek yogurt, keep the sugar at recipe levels and churn a cold base.

Can I use vanilla yogurt? Yes, but it is already sweetened. Reduce the added sugar and taste the base before churning.

Is Greek yogurt better for frozen yogurt? Usually. It has less water and more protein, so it churns creamier and less icy than regular yogurt.

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