Frozen Yogurt with Greek Yogurt & Berries
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Ingredients 🧂🥕
- Greek Yogurt800 g
- Icing Sugar60 g
- Vanilla Sugar8 g
- Strawberries100 g
- Raspberries100 g
Instructions 👩🍳
Step-by-step:
- Mix the yoghurt base: Stir the yoghurt with the sweetening ingredients until completely smooth. Use the illustrated recipe for the exact quantities, timings and cooking settings.
- Add flavour: Stir in the vanilla sugar until evenly distributed.
- Chill thoroughly: Cool the yoghurt mixture well so it freezes with a smoother texture.
- Churn until creamy: Churn the mixture until light, creamy and evenly frozen.
- Firm up and serve: Let the frozen yoghurt set to the desired scoopable texture, then serve with the illustrated topping if desired.
Frozen Yogurt with strawberries and raspberries
A bowl of frozen yogurt, a handful of berries and a spoon for the sunny spot outside. This version keeps the lovely tang of Greek yogurt, with a little vanilla and juicy fruit on top. The base is stirred together cold, so there is no custard to cook.
Greek yogurt, two sugars and fresh berries
Plain Greek yogurt gives the base its thick texture and gentle tang. Icing sugar sweetens it, and vanilla sugar adds the vanilla note. Strawberries and raspberries finish the bowls with fresh, juicy fruit. Eggs and cream are not part of this recipe.
Use yogurt made from pasteurized milk and keep it refrigerated, along with the mixed base, until you are ready to churn. A sweetened or flavored yogurt changes the balance, so start with plain yogurt rather than adding another flavor at this stage.
Stir smooth, chill and churn
Break up any lumps in the icing sugar, then stir it into the yogurt with the vanilla sugar. Scrape around the bowl until the mixture is even and the sugars have dissolved. Cover and chill it thoroughly before it goes into the machine.
Prepare your ice cream maker according to its instructions, including any bowl-freezing step. Leave enough room for the mixture to move as it churns. The finished yogurt will be soft; serve it that way if you like, or let it firm up in the freezer for more defined scoops.
Expect it to become firmer during frozen storage. Sugar helps keep a frozen dessert softer as well as making it sweet, so removing it will not give you the same result. Let only the amount you are serving soften slightly and return the rest promptly to the freezer.
Rinse the berries under running water before cutting the strawberries. Drain them gently, pat them dry and keep prepared fruit covered in the refrigerator. Add it to the bowls when you serve, so the fruit stays juicy instead of freezing into hard pieces.
Small tricks for smooth bowls
- Sieve lumpy icing sugar. It is easier to remove stubborn lumps before they are hidden in thick yogurt.
- Stir again before churning. A quick stir brings the chilled mixture back together if a little liquid has separated.
- Set out the bowls first. Have the fruit ready too, so the frozen yogurt goes straight from scooping to serving.
A little crunch on top
For a different finish, scatter some chocolate shavings or a little granola over individual bowls. Add them at the table to keep the crunch. Ripe peach slices are another optional fruit topping in place of the berries.
Berries and a cookie on the side
Divide the frozen yogurt between bowls and add the strawberries and raspberries. If you would like something to bite into, serve an American cookie alongside. Its buttery dough and chocolate chips make a sweet contrast to the yogurt’s tang. Let freshly baked cookies cool first so their heat does not melt the frozen dessert.
Mix the base ahead
Get the yogurt mixture ready before you turn to the rest of the meal, leaving the fruit separate. A shallow, tightly closing freezer container makes it easier to portion the finished dessert than a deep tub. Keep the lid on during storage to protect the yogurt from freezer odors.
Frequently asked questions
Can I just put the yogurt tub in the freezer?
Plain yogurt frozen in a tub turns firm and can be icy. This method uses dissolved sugar and churning to give the dessert a smoother start.
Should I blend the berries into the base?
They are served on top here. Blending fruit into the yogurt adds liquid and changes both its flavor and how it freezes.
Why is it firmer than shop-bought soft serve?
Frozen storage makes it harder than it was straight from the machine. This homemade mixture does not stay at soft-serve texture in the freezer; let your serving soften slightly before eating.