Frozen yogurt: more pricey than homemade ice cream but easier to make |

Frozen yogurt: more pricey than homemade ice cream but easier to make

When frozen yogurt became fashionable a few years back, frozen yogurt parlors started mushrooming in malls and shopping centers. Most of them sold plain yogurt by the scoop topped with whatever the customer chose from a selection that included cereals, crushed chocolate bars, fruits and nuts. I tried a couple of outlets, didn’t think there was anything spectacular and I could only roll my eyes at the prices.

The thing is, if you have an ice cream machine, it’s very easy to make frozen yogurt at home. Yes, it is more pricey than ice cream because yogurt costs more than milk and cream, but homemade frozen yogurt will still cost a lot, lot less than buying it by the scoop at such ridiculous prices. And you can get as creative as you like with the toppings and not be limited by the sad-looking diced fruits and indecipherable crumbs displayed in frozen yogurt parlors.

Know that yogurt may be full fat, low fat or non-fat. Non-fat and low-fat yogurt will yield a frozen yogurt that has the texture of sorbet. Full fat yogurt will give you a silkier and creamier frozen yogurt. If you have access only to non-fat and low-fat yogurt, you can tweak the texture of the frozen product by adding full cream milk.

Several brands of yogurt are available in the market, some are imported while others are locally produced. Go for the best that you can find. I will not answer questions about brand because brand will not make your break your frozen yogurt — it’s the churning that matters.

Recipe: Plain frozen yogurt recipe


  • 1 kg. of plain yogurt, chilled
  • 1/2 c. of full cream milk, chilled (optional)
  • 2/3 c. of sugar (reduce to 1/2 c. if not adding full cream milk)


  1. Pour the yogurt and sugar (and milk, if using) into the ice cream machine and process as you would regular ice cream.
  2. frozen-yogurt2
  3. Note that yogurt takes longer to reach the soft-serve stage than ice cream. Whether this is due to the lower amount of fat or the fermentation that yogurt has undergone to become yogurt, I am not sure. I normally process ice cream for 30 to 35 minutes; it took 40 minutes for my frozen yogurt to get to the soft-serve stage.
  4. frozen-yogurt3
  5. When your frozen yogurt has reached the soft-serve stage, it is ready. If you want it to be firmer, stick in the freezer for a couple of hours before scooping and serving.

Preparation time: 40 minute(s)

Number of servings (yield): about 5 cups

If you prefer ice cream over frozen yogurt, check out the archive of homemade ice cream recipes.


  1. len sanchez says

    Ms. Connie, it’s very easy to make your own yoghurt. You only need a tablespoon or two of starter and you can make a liter of milk into yoghurt. Quite costly as compared to store bought and much, much creamier and flavourful. :-)

      • arlen sanchez says

        I’m not sure about using just unpasteurized milk. I have successfully made yoghurt from full cream milk and even from powdered milk (not skimmed, nor fat free).

        As long as one follows the right temp of the milk for the yoghurt bacteria to multiply, one can make his/her home made yoghurt. Like the same principle with yeast when making bread.