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Recipe: Homemade Frozen Yogurt

New York City in the summer is amazing and brutal at the same time. The city never feels more alive, especially if you’re at Tasti-D, Pinkberry, 16 Handles, Red Mango, or any one of the hundreds of ice cream and gelato shops.  Instead of standing on line, make your own!

The full fat version of this recipe was originally published in the New York Times in 2009 as Ice Cream in a Bag, but I’ve replaced a few ingredients with lower fat alternatives.  The original ingredients were whole milk and heavy cream, sans yogurt.

Check out the flavoring suggestions below but get creative with it.  Sure, you can make some vanilla frozen yogurt and it’ll be delicious.  But why not make mint chocolate chip? Or, for that matter, almond toffee crunch?!  Add your favorite flavors to this basic recipe!

Frozen Yogurt in a Bag

Serves 4

  • 3-4 lbs. of ice
  • ½ cup of coarse salt (or 1 cup of Kosher salt)
  • 1 gallon sized freezer bag
  • 1 quart sized freezer bag
  • 1 cup 2% milk
  • ½ cup non-fat half and half
  • 6 oz. non-fat Greek yogurt
  • ½ cup sugar

Mix the salt and ice together in the large freezer bag.  In a bowl, combine the milk, half and half, yogurt and sugar.  Whisk until smooth.  Add any additional flavorings and mix until combined.  Pour the mixture into the quart sized bag.  Seal the quart sized bag and place it into the gallon bag.

At this point, you could stick it in the freezer, or you could shake the bags until the ice cream is formed.  If you choose to put it directly in the freezer, swish the contents of the bag around every 10 or 15 minutes to reduce the number of hard ice crystals that form (in order to have a smoother consistency).

Vanilla: ½ tsp of vanilla extract + scrapings from 1 vanilla bean
Mint Chocolate Chip: chocolate chips (to your hearts content) + ½ tsp vanilla extract + fresh mint leaves (2 good handfuls) chopped and crushed into the mixture
Almond Toffee: ½ tsp of almond extract + bits of almond toffee
Other flavors to try (include the ½ tsp of vanilla): Cinnamon, cookie dough, peppermint patty, raspberry, coconut.

FYI: I’m not including nutrition information because this isn’t a healthy recipe, people.  It’s a version of ice cream!  But indulge once in a while, and don’t fret.


Ok, I will include the nutrition information because I’m a dietitian and I feel guilty not providing you with it.  However, I highly encourage you to stop reading here.

200 calories ∣ 5 calories from fat ∣ 1 g fat∣ 1 g saturated fat∣ 38 g carbs ∣ 0 g fiber ∣ 7 g protein ∣ Excellent source of calcium, riboflavin, and phosphorus

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