Homemade Froyo
I swear everyone is obsessed with froyo right now, and after seeing it everywhere, it's basically all I've been thinking about. So obviously I had to make my own. This homemade version is tangy and creamy with just enough maple syrup to keep it soft and scoopable without making it taste like dessert. Made with my homemade whole milk yogurt and churned until perfectly creamy.
Homemade Froyo
Ingredients
- 540 g homemade whole-milk yogurt (2¼ cups)
- 120 g heavy cream (½ cup)
- 40 g maple syrup (2 tablespoons)
- 4 g vanilla extract (1 teaspoon)
- 1 g salt (pinch)
Instructions
- 1
Make sure your homemade yogurt is thoroughly chilled before starting. If your yogurt is particularly thin or has a lot of whey, strain it in the refrigerator for a few hours first.
- 2
In a large bowl, whisk together the homemade yogurt, heavy cream, maple syrup, vanilla, and salt until completely smooth and well combined.
- 3
For the best texture, refrigerate the mixture for at least 2–4 hours, or until very cold. You can also make the base the night before.
- 4
Pour the chilled mixture into your prepared ice cream maker and churn according to your machine's instructions, usually about 15–25 minutes, until thick and creamy and it reaches a soft-serve consistency.
- 5
Enjoy immediately as soft-serve froyo, or transfer to an airtight container and freeze for 2–3 hours for a firmer, scoopable texture.
- 6
If frozen overnight, let the frozen yogurt sit at room temperature for about 5–10 minutes before scooping.
Lauren's Note
- For barely-sweet froyo: Stick with 2 tablespoons of maple syrup. It's primarily there to improve the texture rather than make the yogurt taste sweet.
- For tangier froyo: You can reduce the maple syrup to 1 tablespoon, although the finished froyo may freeze slightly harder.
- If your homemade yogurt is already quite thick, you don't need to strain it.
- The mixture will taste less sweet once frozen, so don't worry if the unfrozen base tastes only lightly sweet.
- For the creamiest result, make sure the base is very cold before churning.
Frequently asked questions
You can, but I wouldn't recommend it if you want a creamy, scoopable texture. A small amount helps keep the frozen yogurt from becoming as hard and icy in the freezer.
Absolutely. I'd use 3 tablespoons if you want a little more sweetness while still keeping the yogurt flavor front and center.
Yes! It'll have a lovely soft-serve consistency right after churning.
Homemade frozen yogurt doesn't contain the stabilizers found in commercial versions, so it naturally freezes quite firmly. Letting it sit out for 5–10 minutes before scooping will help considerably.
