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Topic: Homemade Frozen Yogurt  (Read 10483 times)
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« on: July 12, 2010 06:31:18 PM »



I'm currently obsessed with YoCream's tart frozen yogurt. Unfortunately, going out for froyo all the time is kind of breaking my budget. I can make a batch of yogurt that is probably 4 large servings for the cost of one serving of yogurt and toppings from YoCream (plus save a couple bucks in gas, it is not close to my house)!



Ingredients:

2 cups Greek yogurt
2 cups fat free plain yogurt
1 cup lemonade (optional)
2 T vodka (optional)
1/2 cup sugar or equivalent no cal sweetener

*You can use any combo of types of yogurt, regular/Greek and low fat/fat free/regular. The Greek yogurt was pretty high in fat so I am glad I combined it with the fat free. The original blog I found the idea on suggested using TJ's European style yogurt, which is supposed to give it that great super tangy flavor. I only use the lemonade to try to get it a little more tangy, if I used the European kind I may not need it.

Mix together all the ingredients in a container with a lid that can go into the freezer.



Chill in the freezer for approximately one hour. Don't skip this step, you will be sorry! I didn't do this the first time and it was a disaster.



Pour into your ice cream maker and follow its directions. With pre-chilling the mix, it only takes mine about 20 minutes to get to a nice soft serve consistency. In the last few minutes you can add flavorings, fruits, syrups, candy, cookies, or whatever your lil heart desires! For now I'm liking keeping mine plain and adding a squirt of caramel or strawberry sauce right before I eat it.



Eat as much as you can when it's thickened and the consistency you like, and freeze the rest in your freezer safe container. The vodka will help it to not freeze too solidly.





« Last Edit: December 30, 2011 04:49:03 AM by TroubleT » THIS ROCKS   Logged

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« Reply #1 on: July 12, 2010 06:51:34 PM »

this looks awesome! I wish YoCream wasn't so far out
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« Reply #2 on: July 12, 2010 06:57:07 PM »

What part of town are you in? I'm in outer southeast and my bro and sil live in Clackamas...we drive all the way there from Clackamas a couple times a week!  Roll Eyes
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« Reply #3 on: July 12, 2010 07:01:44 PM »

that looks sooo flippin good!  and the vodka? Oh yeah.

question?  no problems with curdling with the lemon juice and the yogurt?  I would imagine not since yogurt is a form of curdled milk but just wondered if it threw it over the edge or not?

annnnnd...do you need to use a combination of the higher fat greek yogurt with the low fat/no fat yogurt? Or would just using the greek yogurt work?

I've never made ice cream of frozen yogurt before and this is really inspiring me to go get me an ice cream maker. I loooove frozen yogurt.
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« Reply #4 on: July 12, 2010 07:08:32 PM »

I didn't have any problems with curdling, but I used lemonade, not just straight lemon juice, not sure if lemon juice would be a problem or not? BTW, Paul Newman's lemonade is my fave, so nice and tart, I highly recommend it!

The vodka is a bit of an experiment, I've seen it added to sorbet recipes to keep them from freezing too hard, I'll report back on my results compared to the last batch made without it.

I'm sure just the Greek yogurt on it's own would be lovely. I got kind of confused at the store about what kind I was supposed to buy, I really think any combo would work. In the future if I could find lowfat Greek yogurt I would probably try it with that, this stuff had 18 grams of fat per 1 cup. Along with the fat free stuff it still made much lower fat froyo in comparison to ice cream, but I am going to play with it a bit to see if a lower fat version is just as delicious.

I would suggest checking yard sales this time of year for an ice cream maker, someone just told me they scooped one up for $10!
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« Reply #5 on: July 12, 2010 07:09:37 PM »

I am so excited to try this recipe! I have seriously been craving some frozen yogurt!
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« Reply #6 on: July 12, 2010 07:17:02 PM »

Looks so yummy!
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« Reply #7 on: July 13, 2010 08:20:02 AM »

i really want an icecream maker now! Smiley
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« Reply #8 on: July 13, 2010 11:06:04 AM »

What part of town are you in? I'm in outer southeast and my bro and sil live in Clackamas...we drive all the way there from Clackamas a couple times a week!  Roll Eyes
Southeast, but I have to take Trimet to get there... it's totally worth it though
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« Reply #9 on: July 13, 2010 12:24:48 PM »

*DROOL!*
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« Reply #10 on: July 13, 2010 01:52:30 PM »

I *may* have eaten this like 3 times yesterday.
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« Reply #11 on: July 13, 2010 02:34:24 PM »

Wow that's awesome, thanks for sharing how you made it.

When I get my jam berries out of my freezer I will need to try this.
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« Reply #12 on: July 15, 2010 11:34:18 AM »

Vodka? great, yogurt loco  Roll Eyes



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« Reply #13 on: July 15, 2010 12:50:47 PM »

This looks so yummy! I am SOOO going to make some of this.
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« Reply #14 on: July 15, 2010 01:31:55 PM »

Vodka? great, yogurt loco  Roll Eyes

lol! You can't taste it or um feel its effects or anything. Since alcohol doesn't freeze, it just helps the consistency of the yogurt to stay a bit more scoopable and less rock hard. You can definitely leave it out if you want.
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« Reply #15 on: July 29, 2010 10:13:15 AM »


lol! You can't taste it or um feel its effects or anything. Since alcohol doesn't freeze, it just helps the consistency of the yogurt to stay a bit more scoopable and less rock hard. You can definitely leave it out if you want.

Oh, thank you, I definitely try some when the weather warms up, it's so chilly and rainy Sad
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« Reply #16 on: August 13, 2010 08:56:03 PM »

Just a heads up, sugar also drops the freezing point of your ice cream and frozen yogurt, which keeps your frozen treats from getting too rock hard.  If you use Splenda or something similar, then your treats will freeze much harder.  MareMare, which do you use?  If it's a sugar substitute, that might be why you need to vodka to keep it from freezing too hard. If it's real sugar, then you might not be using enough or your freezer might be set too low!  Adding a bit of alcohol is a great trick to keep things scoopable, though!
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« Reply #17 on: August 13, 2010 09:27:18 PM »

Just a heads up, sugar also drops the freezing point of your ice cream and frozen yogurt, which keeps your frozen treats from getting too rock hard.  If you use Splenda or something similar, then your treats will freeze much harder.  MareMare, which do you use?  If it's a sugar substitute, that might be why you need to vodka to keep it from freezing too hard. If it's real sugar, then you might not be using enough or your freezer might be set too low!  Adding a bit of alcohol is a great trick to keep things scoopable, though!

Ooh, thanks for that info! The first batch I made I think I used splenda, no vodka. The second batch I used sugar and vodka. I do love a soft serve consistency, I may up the real sugar next time.  Smiley

I just bought some of the Trader Joe's European style yogurt, I will be making more in a day or two!
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« Reply #18 on: August 13, 2010 11:30:48 PM »

Your fro-yo/ice cream/sorbet will still get hard though, much like hand-dipped ice cream or ice cream from the grocery store.  The only way I've found to get soft serve consistency from the whole batch, is to eat it right after making it, until there is nothing left!  That's not very figure friendly, though. Cheesy
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« Reply #19 on: August 15, 2010 04:39:58 AM »

Ooooh - I have tonnes of blueberries right now, and also a yogurt maker AND an ice cream maker.  May have to experiment....
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« Reply #20 on: August 15, 2010 11:57:18 PM »

That looks amazing. I'm sorely tempted to buy an ice cream maker just for the project.
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« Reply #21 on: August 17, 2010 09:10:46 PM »

Yum!! Thats it, I want an icecream maker now! I can add it to the bread maker, juicer, slowcooker.... I need a bigger kitchen!
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« Reply #22 on: August 27, 2010 04:47:29 PM »

Ooo, thank you for sharing!  YoCream is the best.  When my mom visited, I picked her up from the airport via MAX and made her stop there on the way home.

The old fashioned kick-the-coffee-can ice cream maker should work for this, shouldn't it?
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« Reply #23 on: August 27, 2010 04:54:54 PM »

Sure, any kind of ice cream making method would work! Every time I have to go to the airport or across the river is a good excuse for yocream!
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« Reply #24 on: January 21, 2011 05:16:23 PM »

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« Reply #25 on: January 21, 2011 05:21:16 PM »

Yay, thank you! Grin
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« Reply #26 on: June 09, 2011 09:19:13 AM »

is there a way to make this without using an ice cream maker? coz i don't have one.
we always have yogurt at home. and i love love love frozen yogurt!

what's the "kick-the-coffee-can ice cream maker"?
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« Reply #27 on: June 10, 2011 12:57:05 PM »

http://www.homemade-dessert-recipes.com/coffee-can-ice-cream-recipe.html

I wonder is this would work in a coffee can... Let us know if you try it, pixie24!
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« Reply #28 on: June 10, 2011 03:04:03 PM »

thanks for sharing that link. so that's how it works. interesting. i remember going to this sort of party once. it was like a buffet and the sherbet was on the end of the table in a tall (almost to my waist) metal can inside a bigger tall and thick metal can with ice and salt. i always wondered why it was served that way. i guess it was fresh from rolling.

i may try it soon. i just need to find some cans that i can use.
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« Reply #29 on: June 12, 2011 10:26:15 AM »

is there a way to make this without using an ice cream maker? coz i don't have one.
we always have yogurt at home. and i love love love frozen yogurt!


Definitely! You can just mix it up and put it in a shallow container in the freezer. Every hour or so either give it a good stir, or a good scraping (depending on how frozen it is at that point!). That will help the consistency develop and make it easier to scoop at the end. If you just let it freeze solid without stirring/scraping during the freezing process it will turn out too, but it just won't be as easy to scoop and will be a little denser.
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« Reply #30 on: August 22, 2011 08:14:33 AM »

Thanks for sharing! I'll have to try this.
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« Reply #31 on: October 20, 2012 08:17:57 AM »

is the vodka necesarry? As I don't drink alcohol (I can't stand the taste)
I tried something like this too but without the use of an icecreammaker. I only used low fat yoghurt so I'm going to try your idea of using Greek yoghurt too! Thanks Smiley
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