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Plain Frozen Yogurt with Flavor Variations

So why would you even want to make frozen yogurt at home? It’s super simple to do — it’s even easier than making ice cream! To expand your frozen yogurt horizons, we have included many variations that are simple swaps or additions to the Plain Frozen Yogurt recipe.


4 servings

Total Time

35 minutes + churning

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Test Kitchen Tip

To yield the creamiest and freshest-tasting frozen yogurt, choose a highquality, full-fat, plain organic yogurt. And don’t be tempted to skip the corn syrup or honey. They’re key to the creamy consistency, and they add that little extra bit of sweetness.


Whisk together yogurt, sugar, corn syrup, and salt; cover and chill 30 minutes, then whisk again.

Churn yogurt base in an ice cream machine according to manufacturer’s instructions, then cover and freeze overnight.

Frozen Yogurt VARIATIONS

CHERRY-ALMOND Squeeze 1 lb. pitted fresh tart cherries very dry; purée with sugar and ¼ tsp. pure almond extract. Add an additional ¼ cup corn syrup and cherry purée to the yogurt base before chilling. Add 2 oz. chopped dark chocolate to ice cream machine when yogurt is nearly finished churning.

COCONUT Omit sugar. Add ¾ cup cream of coconut and 1 tsp. coconut flavoring to the yogurt base before chilling.

PISTACHIO Omit salt. Purée ½ cup roasted and salted pistachios with sugar, 1 Tbsp. canola oil, and two drops liquid green food color, if desired. Add an additional ¼ cup corn syrup and pistachio purée to the yogurt base before chilling.

HONEY-VANILLA Swap honey for the corn syrup. Add 1½ tsp. vanilla bean paste to the yogurt base before chilling.

PEACH-SAFFRON Roast 1 lb. sliced fresh peaches in a 450° oven until beginning to caramelize; purée with 4 tsp. fresh lemon juice, a rounded ½ tsp. ground cardamom, ½ tsp. orange blossom water, and 10 threads of saffron. Add ¼ cup honey and peach purée to the yogurt base before chilling.

TRIPLE CITRUS Add 1½ tsp. each packed minced zest of lemon, lime, and orange to the yogurt base before chilling.

BANANA Purée 1½ large bananas with 1 Tbsp. fresh lemon juice (to yield about 1 cup purée). Add an additional ¼ cup corn syrup and banana purée to the yogurt base before chilling.

Nutritional Facts

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