Frozen yoghurt suffers from its reputation as a healthier alternative to ice-cream, which encourages manufacturers to reduce the fat content, which, in turn, often leaves it tasting like the diet option. When thought of simply as a yoghurt-flavoured dessert, however, and a cleaner, tangier pleasure than soft, rich ice-cream, it can be enjoyed in its own right, rather than as anyone’s second choice.
Prep 10 min
Freeze 1 hr +
Makes 1 litre
1 litre whole milk plain yoghurt, chilled (see step 1)
100g unrefined (golden) caster sugar
100g white caster sugar
¼ tsp fine salt (optional)
1 lemon (optional)
1 A note on the yoghurt
The high water content in low-fat and fat-free yoghurts gives an unpleasant icy texture when frozen. As ice-cream tends to be made with double cream (48% fat), even the richest of Greek-style strained yoghurts (10% fat) should count as a “healthier option”, though I prefer a tarter, tangier variety.
2 A note on the sugars
Feel free to use all white sugar, if you prefer, or all unrefined (golden) – I like the slightly toffeeish flavour of the latter, but find this combination lets the tartness of the yoghurt shine through. You could also experiment with brown sugars or honey, adding them to taste, though you’ll probably need to play around with the quantities.
3 Mix the yoghurt, sugars and salt
Put the yoghurt in a large bowl, then whisk in the two sugars and salt until dissolved (that is, to the point when you can’t feel any grains on your tongue). Frozen yoghurt often contains more sugar than ice-cream does, because, in the absence of fat, it relies on it for texture. You can use less, but you will compromise on creaminess.
4 Adjust to taste
Taste and add a little lemon juice if you’d like it sourer, bearing in mind that freezing dulls flavours, so the end result will be both less sweet and less tart than the frozen yoghurt mixture at this stage. Put in the fridge for an hour or so, if possible (this will help speed up the freezing process, and give your frozen yoghurt a smoother texture).
5 Churn and freeze …
Chill an ice-cream maker, if you have one, then churn the yoghurt mixture until it’s scoopable. If you prefer a firmer consistency, decant the frozen yoghurt into a freezer-proof box and freeze for an hour or so after churning. Take out a little in advance of serving, so it softens. If you’re storing it for longer, press a piece of clingfilm on top of the surface of the frozen yoghurt before putting the lid on.
6 … or mix by hand
If you don’t have an ice-cream maker, spoon the chilled frozen yoghurt mix into a shallow box with a lid and freeze for an hour to an hour and a half, until it’s beginning to solidify around the edges. Use a fork or a whisk to beat this solid yoghurt into the more liquid centre, then cover and return to the freezer for another hour to an hour and a half.
7 Freeze again
Repeat this process twice more, then leave to freeze undisturbed for an hour, or for however long it takes to solidify completely (this will depend on the size of the box and how powerful your freezer is). Take the box out of the freezer a little while before serving, to soften slightly and to make it easier to scoop.
8 Variations on the theme
This is an easy recipe to customise – for example, you could add citrus zest, peppermint or vanilla essence, orange blossom or rosewater to the base yoghurt, or swirl through a fruit compote or a caramel to create a ripple effect. Do so once it’s semi-frozen. Alternatively, whisk in a fruit puree (avoid anything too watery) at step 4.
9 Dairy-free alternatives
If you don’t eat dairy products, use coconut or almond yoghurt, or another plant-based product, but again, make sure you choose one with a high fat content, otherwise your frozen yoghurt will end up as thin and icy as any low-fat dairy version. Depending on the flavour, you may wish to adjust the sugar content to taste.
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