Homemade Vanilla Frozen Yogurt
If you’ve ever thought of vanilla as boring, I urge you to try this recipe. If you’re already on Team Vanilla, then you’re in luck. The bold vanilla flavor of this frozen yogurt is anything but plain. Instead of using high-fat heavy cream like in traditional ice cream, this recipe calls for thick, creamy Greek yogurt sweetened with a touch of honey. Real vanilla seeds, not extract, are the secret behind its rich, authentic flavor.
Look for whole vanilla beans in the baking aisle of your supermarket. Individual beans are sold in small glass bottles or vials, just like other spices. A fresh vanilla bean should be aromatic, plump, and even a little bit sticky. Use a paring knife to slice it lengthwise down the center, and scrape out the tiny seeds. Those are what will become the magical elixir of this frozen yogurt recipe.
Don’t toss that vanilla bean pod — it was expensive! It’s got lots of flavor, too. Save the pod to stir your coffee, or grind it with your coffee beans for even more flavor. If you drink tea, try steeping the pod with your favorite blend of tea leaves.
The creamy vanilla flavor of this homemade frozen yogurt is delicious all by itself, but if you want to add toppings, try fresh berries or sliced banana, chopped raw nuts, or a sprinkle of cinnamon. For a delightful nutty flavor and crunch, gently toast unsweetened coconut flakes in a small pan before adding them to your dessert.
Ingredients:
- 2 cups reduced-fat (2%) plain Greek yogurt
- 2 tbsp. raw honey
- ½ vanilla bean, cut in half lengthwise, seeds removed (or ½ tsp. pure vanilla)
- 2 tbsp. reduced-fat (2%) milk
Instructions
Here are your instructions:
Combine yogurt, honey, and vanilla bean seeds in a medium bowl; mix well.
Place mixture in a re-sealable gallon-sized plastic bag. Lay bag flat. Spread mixture into an even layer. Press to eliminate air pockets; seal tightly.
Lay flat in freezer. Freeze for 3 to 4 hours, or until almost firm.
Break mixture into small pieces. Place in food processor (or blender). Add milk. Process until very smooth.
Pour mixture into 8 x 4–inch loaf pan; cover surface with plastic wrap. Freeze for 1 to 2 hours, or until mixture is firm but can be scooped. Serve immediately.
Recipe Notes
