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100-Calorie Vanilla Frozen Yogurt - Light, Creamy, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups (480 g) plain nonfat Greek yogurt (or low-fat for a slightly richer result)
  • 3–4 tablespoons granulated sweetener of choice (sugar, honey, maple syrup, or a zero-calorie sweetener; adjust to taste)
  • 1½ teaspoons pure vanilla extract (or 1 teaspoon vanilla paste for stronger flavor)
  • 1–2 tablespoons milk (dairy or unsweetened almond milk) to loosen, as needed
  • Pinch of fine sea salt (enhances flavor)

Method
 

  1. Whisk the base: In a medium bowl, whisk the yogurt, sweetener, vanilla, and salt until smooth. Taste and adjust sweetness. If the mixture is very thick, whisk in 1–2 tablespoons milk to reach a creamy, pudding-like consistency.
  2. Optional for texture: Stir in the vodka. You won’t taste it, but it helps prevent an icy freeze and makes scooping easier.
  3. Chill thoroughly: Cover and refrigerate the mixture for at least 1 hour. A cold base freezes faster and forms smaller ice crystals for a creamier texture.
  4. If using an ice cream maker: Pour the chilled base into the machine and churn according to the manufacturer’s instructions, usually 15–20 minutes, until thick and soft-serve-like.
  5. If using a no-churn method: Spread the mixture into a shallow, freezer-safe container. Freeze for 45 minutes, then stir vigorously with a fork or whisk, scraping edges into the center. Repeat every 30 minutes for 2–3 hours until thick and creamy.
  6. Final freeze: Transfer to a lidded container and freeze 1–2 hours until scoopable. If it firms up too much, let it sit at room temperature for 5–10 minutes before serving.