High-proteinVegetarianGluten-free Frozen Yogurt

Greek Yoghurt Frozen Yoghurt

Name: Greek Yoghurt Frozen Yoghurt
Prep time: 10 min
Total time: 24 h 10 min
Yield: 4 servings
Ingredients: 500 ml (2 cups) plain Greek yoghurt, 10% fat; 45 ml (3 tbsp) maple syrup, to taste (3 to 4 tbsp); 15 ml (1 tbsp) vanilla bean paste; 30 ml (2 tbsp) whole milk, optional, to loosen

A tangy, high-protein frozen yoghurt with only four ingredients. Full-fat Greek yoghurt gives the smoothest result.

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Serves4

Prep10 min

Freeze24 h

Spins2

Programs Frozen Yogurt, Lite Ice Cream, Re-spin

Works with CREAMi Deluxe

Program: Frozen Yogurt, Lite Ice Cream, Re-spin

Works with: CREAMi Deluxe

Recipe

Ingredients

Metric	US
500 ml	2 cups	plain Greek yoghurt, 10% fat
45 ml	3 tbsp	maple syrup, to taste (3 to 4 tbsp)
15 ml	1 tbsp	vanilla bean paste
30 ml	2 tbsp	whole milk, optional, to loosen

Swaps

vanilla bean paste → Vanilla extract

Ingredients

Substitutes

500 ml plain Greek yoghurt, 10% fat
45 ml maple syrup, to taste (3 to 4 tbsp)
15 ml vanilla bean paste Swap: Vanilla extract
30 ml whole milk, optional, to loosen

Method

Whisk the yoghurt, maple syrup and vanilla until smooth. Add a little milk if you want it looser.
Pour into the pint without going over the max fill line, and freeze upright for 24 hours.
Press: FROZEN YOGURT Spin on the frozen yoghurt or lite ice cream setting.
Press: RE-SPIN It often comes out grainy, so re-spin for a smoother finish. A splash of milk helps.

Powdery or crumbly? Add a tablespoon or two of the recipe's liquid and Re-spin. Why it happens ›

Nutrition per serving estimated

Calories: 137 kcal
Fat: 6.6 g
of which saturates: 3.1 g
Carbohydrate: 5.6 g
of which sugars: 5.7 g
Fibre: 0 g
Protein: 12 g
Sodium: 45 mg

We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.

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Questions

My frozen yoghurt is too hard after storing it. What do I do?

Leave the pint at room temperature for 10 to 15 minutes, or run a re-spin.

Adapted from Sandhya's Kitchen. Ingredients are from the original recipe and the method is rewritten in our own words. Image: AI-generated, for illustration.