Favorite Vanilla Frozen Yogurt – Yummy Toddler Food

This easy Vanilla Frozen Yogurt is so refreshing and creamy. It has a bright flavor and subtle sweetness, and you can add any fruit you like to vary the flavor.

With just a few ingredients, you can make the creamiest, yummiest Vanilla Frozen Yogurt—without any special equipment. This is the best method for homemade frozen yogurt ever!

This contains ample protein and takes just minutes to stir together. I love this classic flavor that boasts ample vanilla flavor because it works so well with the flavor of the yogurt in the recipe.

I love using Stonyfield plain Greek yogurt here since it is mild in flavor and has the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients and has a flavorful yet not-too-tangy taste. We started using it when our kids were babies, and it’s still a regular on our grocery list.

(For more easy frozen treat ideas, try my Greek Frozen Yogurt, Strawberry Popsicles, and my seriously good Fudge Pops.)

Ingredients You Need

Here’s a look at what you need to make Vanilla Frozen Yogurt so you know what to have on hand and ready to go.

• Greek yogurt: Using full-fat, whole milk plain Greek yogurt in this recipe ensures that it’s super creamy, rich, and satisfying. (You can use a lower fat or non-fat Greek yogurt, but it may not be quite as epic.)
• Cream cheese: Adding cream cheese to the mixture helps it stay creamy and soft, rather than icy, when it’s frozen. It is easiest to mix this into the rest of the ingredients when it is softened at room temperature.
• Honey: This frozen yogurt tastes best sweetened a little with honey (for kids over age 1) or maple syrup. You can also use agave nectar if you prefer.
• Lemon juice: I like to add a little brightness and fresh flavor to this recipe by adding fresh lemon juice.
• Vanilla: A double dose of vanilla (extract and paste) helps round out the flavors and make the Vanilla Frozen Yogurt really taste like dessert. And the vanilla bean paste adds the classic look of vanilla ice cream, which is a fun touch!

Step-by-Step Instructions

Below is an overview of how to make Vanilla Frozen Yogurt so you know what to expect. Scroll down to the end of this post for the full recipe, including the timing and amounts.

Step 1. Optionally to make the final frozen yogurt creamier, you can strain the yogurt. Line a fine mesh sieve with a paper towel and place over a bowl or measuring cup. Add the yogurt and let sit for about an hour. You’ll see liquid in the bowl.

Step 2. Add the yogurt and the remaining ingredients to a freezer-safe container. (Discard the liquid if you strained the yogurt.)

Step 2. Whisk very well to make a creamy mixture. Cover and freeze for at least 4 hours. Serve cold.

How to Store

Store the prepared Vanilla Frozen Yogurt in a freezer-safe container in the freezer for up to two months. Let sit at room temperature for about 20 minutes (if possible) before serving.

Best Tips for Success

• Try adding 1 cup minced strawberries, raspberries, or peaches to add a fruity flavor to this Vanilla Frozen Yogurt.
• You can churn this in an ice cream maker and serve immediately for a soft frozen texture.
• To make this with regular yogurt, simply place a little more than the recipe calls for into a paper towel-lined fine-mesh sieve placed over a bowl. Let it drain for at least an hour (or longer) to remove some of the liquid and thicken the yogurt.

I’d love to hear your feedback on this recipe, so please comment below to share.

Get Recipe Ingredients

• Optional: To make the final frozen yogurt creamier, strain the yogurt by lining a fine mesh sieve with a paper towel and place over a bowl or measuring cup. Add the yogurt and let sit for about an hour. You’ll see liquid in the bowl. Discard the liquid and use just the thickened yogurt to proceed with the recipe.

• Stir together all ingredients until well combined. Taste to adjust the sweetness as you like.

• Place in a freezer-safe container, seal the lid, and freeze for 3-4 hours (until just firm) and stir vigorously to break up any parts of the frozen yogurt that have frozen more solid than others. Serve.

• (Or freeze overnight and let sit at room temperature for a bit before serving so it’s very creamy and not frozen solid. Stir and mash it up before serving for the creamiest consistency and to break up any ice crystals that form. You can also microwave it for 30-60 seconds, then stir, to serve more quickly from the freezer.)

• Freeze in a freezer-safe container for up to 2 months. You can also freeze in individual snack-size containers, if desired, as they soften a little faster than a larger container.  
• Let sit at room temperature for a bit before serving so it’s very creamy (and not frozen solid).
• Try adding 1 cup minced strawberries, raspberries, or peaches.
• You could churn this in an ice cream maker and serve immediately for a soft frozen texture.
• To make this with regular yogurt, simply place a little more than the recipe calls for into a paper towel-lined fine-mesh sieve placed over a bowl. Let it drain for at least an hour (or longer) to remove some of the liquid and thicken the yogurt.

Calories: 222kcal, Carbohydrates: 17g, Protein: 9g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 42mg, Sodium: 143mg, Potassium: 155mg, Fiber: 0.04g, Sugar: 16g, Vitamin A: 510IU, Vitamin C: 1mg, Calcium: 112mg, Iron: 0.1mg