Homemade Vanilla Frozen Yogurt
Equipment
- 1 ice cream freezer optional but recommended
Ingredients
- 2 ¾ cups 2% plain Greek yogurt
- ¼ cup heavy whipping cream
- ¼ cup honey
- ¼ cup allulose
- 1 teaspoon vanilla extract
- Pinch of salt (around ⅛ teaspoon)
- 1 tablespoon maple syrup optional but delicous
Instructions
- In a medium bowl, whisk together the Greek yogurt, heavy cream, honey, allulose, vanilla, and salt until completely smooth. Make sure the sweeteners are fully dissolved.
- Cover and refrigerate for at least 1 hour. A cold base freezes faster and creates a creamier texture.
- Churn yogurt in an Ice cream maker: Pour the chilled mixture into your machine and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and creamy.
- Transfer the frozen yogurt to a freezer‑safe container. Press parchment or plastic wrap directly onto the surface, then seal. Freeze 2–4 hours for a scoopable texture.
- Let the frozen yogurt sit at room temperature for 5–10 minutes before scooping. Homemade versions freeze a bit firmer since they’re made without preservatives.
Notes
Using all allulose rather than half (allulose half honey) would change nutrition facts to 20gm of carbs, 4 gm of sugar and 110 calories and make more diabetes-friendly. All other nutrition facts would remain the same.
Around 16gm per serving of carbohydrates comes from allulose which is considered to be carbohydrates that do not significantly impact blood sugar levels.
Nutrition
Serving: 0.5cupCalories: 155kcalCarbohydrates: 24gProtein: 11gFat: 6gSaturated Fat: 4gSodium: 109mgSugar: 16g
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