Use Full-Fat Yogurt Opt for full-fat yogurt to ensure a creamy texture. Low-fat or non-fat yogurt may lead to icy or grainy ice cream due to the reduced fat content.
Sweeten Generously Frozen desserts taste less sweet than their room-temperature counterparts. Add a bit more sugar, honey, or sweetener than you think you’ll need.
Strain the Yogurt (if needed) For extra creamy results, strain your yogurt using a cheesecloth to remove excess whey. This step works especially well with regular yogurt to mimic the thickness of Greek yogurt.
Balance Flavors Yogurt adds a tangy note, so balance it with complementary flavors like fruit purees, vanilla, or chocolate. A pinch of salt can also enhance the overall taste.
Avoid Over-Freezing Yogurt-based ice cream tends to harden more than traditional ice cream. Store it in a shallow, airtight container and let it soften at room temperature before serving.
Add Stabilizers for Smoothness To prevent ice crystals from forming, consider adding stabilizers like a small amount of cornstarch or gelatin to the mixture.
Use an Ice Cream Maker (or Stir Often) If using an ice cream maker, churn the mixture for a creamy consistency. If you don’t have one, freeze the mixture in a shallow dish and stir every 30 minutes to break up ice crystals.