I’ve been eating frozen yogurt for 15 years. My sister, who used to run to TCBY during high school cross country “practice,” introduced me to it; roommates in college fueled the addiction; California taught me to consider it a major food group. Over these past 15 years, I’ve genuinely loved each and every bowl of frozen yogurt I’ve eaten, despite how sugary and artificial tasting and generally crappy most of them have been. There’s just something about the ritual of getting a fro-yo with friends that makes whatever’s squirted into the bowl inconsequential, for me at least. But when I took one bite of this homemade version, a David Lebovitz recipe made with full-fat Greek yogurt, I thought, “Ohhh. This is what frozen yogurt should taste like.” I couldn’t believe it. It actually tasted like, wait for it, frozen yogurt. I know, I know, mind blowing.
How to Make Frozen Yogurt
Made with only three ingredients, this recipe comes together in a flash. Here’s how you make it: I find this creamy treat to be irresistible, which makes it impossible to walk by the freezer without giving a spoon a little dip-a-roo into its storage container. If you struggle with self-restraint, this is the sort of thing that should only be made while you have a houseful of guests prepared to tuck in immediately after it’s finished churning. Not a squirt will remain. I promise you. PS: 3-Ingredient Strawberry Sorbet in Almond Cookie Cups A fun presentation: homemade cookie cups: 3.5 from 4 reviews If you want to make a homemade cookie cup, see this post for Strawberry Sorbet. Notes: I prefer using 2/3 cup sugar — it’s just a touch less sweet — but you may want to adjust with more (or less) sugar after you make one batch. Take notes!
