Dessert

Tart Vanilla Frozen Yogurt

October 7, 2026

I developed this recipe to be the perfect balance of tart and vanilla froyo. For those that like theirs extra tart, I recommend adding more kefir or even a squeeze of lemon. For those that are in search of a more vanilla ice cream adjacent flavor I recommend swapping the kefir for milk and or cream. Unlike my homemade ice cream recipe, this one isn’t as finicky so you can play around with the ratios a bit with out worrying about affecting the texture. But if you’re down to get science-y, I recommend adding gaur gum to the mix for an addictively smooth and borderline bouncy consistency.

HOT TIP: Most at home ice cream machines, like the one I have, that have a 2 quart (8 cup) capacity can process this recipe in 1 batch. But if you’re unsure, you can halve the recipe or process it in 2 batches if you’re worried about spillage.

ANOTHER HOT TIP: No greek yogurt is the same, if the one you’re using is particularly thick, simply increase the amount of kefir or milk until you achieve a looser, custard-like consistency.

Tart Vanilla Frozen Yogurt

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Ingredients

Makes about 8 cups (frozen)

4 cups vanilla greek yogurt (I like Nounous)
1 cup kefir, or milk / heavy cream
1/4 cup heavy cream
⅓ cup sugar
2 tbsp vodka (optional, but helps with texture)
1 tbsp vanilla extract
1/4 tsp sea salt
¼ tsp gaur gum (optional) (helps with texture)

Instructions

Make the froyo base: Combine the ingredients in a large mixing bowl and whisk until fully incorporated. Taste the mixture and adjust to your preferences. This will keep in your fridge for up to 3 days.
Churn: Add the mixture to your ice cream machine and process until thick, resembling soft serve like consistency. This may take less time than your typical ice cream recipe so keep an eye on it and use your judgement.
Freeze and serve: Transfer the mixture to a container and store in the freezer for at least about 10-20 minutes before serving for a soft serve consistency. For a more firm ice cream like froyo, freeze over night then let it thaw at room temp for a few minutes before serving.