Honey Vanilla Greek Frozen Yogurt

Continuing my effort of finding some healthier evening desserts, I knew I needed a fast staple to replace (or more likely, supplement) my favorite French vanilla ice cream recipe. With the honey vanilla Greek yogurt being my favorite flavor, it only made sense to make a sweeter, frozen version as a slightly healthier ice cream alternative.

Honey Vanilla Greek Frozen Yogurt - closeupEven simpler than ice cream, this recipe takes only a few minutes of active preparation making it ideal to make while cleaning the kitchen (my usual method) or cooking dinner. It’s easy to serve and, to me, tastes like summer. While there is no getting around the fact that it’s frozen yogurt, I love the tangy but sweet combination. It definitely won’t be confused with ice cream, but it a wonderful addition to your frozen dessert collection.

I generally enjoy it plain, but is also delicious with fruit topping such as a handful of raspberries or a drizzle of strawberry syrup.

Honey Vanilla Greek Frozen YogurtHoney Vanilla Greek Frozen Yogurt - cup

Makes 4-5 cups

Ingredients

32 oz honey vanilla Greek yogurt
3/4 cup sugar

Directions

  1. Whisk yogurt and sugar together until thoroughly mixed.
  2. Chill in the fridge for half an hour, and then freeze according to your ice cream maker’s instructions. (Also place your freezer-safe bowl in the freezer during this time.)
  3. Transfer to a freezer-safe bowl, and allow two hours in the freezer before serving.

Honey Vanilla Greek Frozen YogurtNotes

  • I pretty much only buy the Greek Gods brand of Greek yogurt, but I imagine other brands will work just fine.
  • If, like me, you accidentally buy honey flavored yogurt instead of honey vanilla flavored yogurt, just add 2-3 tsp vanilla extract and carry on as usual.
  • You can use more or less sugar to taste, but I wouldn’t advise using less than 2/3 cup, as it could result in a much firmer texture that is hard to dish.
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Strawberry Greek Frozen Yogurt

Summer weather has finally shown up in my neck of the woods, which means cold food will soon be a necessity. In an effort to make my (daily) frozen dessert not always be a serving of ice cream, I attempted frozen yogurt. The bountiful supply of strawberries at Costco led me towards a strawberry flavor, which always seems like a great summer treat.

Strawberry Frozen Yogurt This recipe is superbly easy and includes fresh strawberries to make use of your summer fruits. It’s not quite as creamy as ice cream (of course), but is much healthier and still has that delicious yogurt tang.

Strawberry Greek Frozen Yogurt

Makes 3-4 cups

Ingredients

1 (24 0z.) container Greek Gods Honey & Strawberry Greek Yogurt
3/4 cup sugar
2 cups fresh, whole strawberries

Directions

  1. Wash, hull, and then dice strawberries into small pieces. Lay on a paper towel to soak up the extra water.
  2. Mix yogurt and sugar in a bowl until thoroughly combined, then chill in the fridge for about 30 minutes.
  3. Put your strawberries is fridge to chill while you churn the yogurt mixture according to your ice cream maker’s instructions.
  4. In the last few minutes of churning, mash your strawberries slightly with a fork to release some of the juice, and pour into the yogurt. Let churn another 2-5 minutes or until thoroughly mixed. (Depending on how much you mashed the strawberries, the mixture will probably be very runny at this point; this is normal.)
  5. Transfer to a freezer safe bowl and place in the freezer for at least 3 hours or overnight.
  6. Set on the counter for 10 minutes, serve, and enjoy!

Strawberry Frozen Yogurt - cupNotes

  • The brand of yogurt might not be important, but Greek Gods is the only brand I buy so I can’t say for certain.
  • You can skip chilling the yogurt mixture in the fridge before churning, but don’t expect it to firm up a ton while churning. (It freezes fine in the freezer afterward.)
  • Thoroughly dry the strawberries because the extra water can make the yogurt a little icy. You can also opt not to mash the strawberries if you are concerned about the texture. The juice is what makes the yogurt a lovely pink color, but it’s not strictly necessary; you could also add a few drops of red food coloring instead but I preferred the natural coloring.
  • Mine was not “soft serve” right after churning but firmed up nicely in the freezer. Make sure you allow freezer time!
  • The strawberries freeze very hard so make sure to cut them small. Large frozen chunks can make the yogurt very difficult to serve (and are pretty cold on the teeth.)