Sugar Free Frozen Yogurt
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My sugar free frozen yogurt recipe is sweet, tart, and SO creamy. It’s made with 3 ingredients, and you don’t need an ice cream machine.
During my university days, my friends and I were on a mission to discover the best froyo spot. Sad to say, it’s been years since I went to one, but that’s only because it’s one of the easiest desserts to make at home.
For this recipe, I kept it simple so the yogurt’s natural tanginess shines. When paired with sweetener and vanilla, you’re left with a sweet, creamy yogurt that could rival the best yogurt shops in town.
The trick isn’t which yogurt to use, as most plain yogurts work. Rather, it’s using the right sweetener. I tested this with allulose, monk fruit, and erythritol, and only allulose resulted in a scoopable, creamy ice cream that rivals its sugar-laden counterparts.
Table of Contents
Why I love this recipe
- Made with only 3 ingredients. I looked up the ingredients to plain frozen yogurt at my local froyo spot, and let me tell you, the ingredient list was a mile long.
- So easy to customize. The base recipe is simple by design, so you can add whatever extracts or toppings you desire.
- You don’t need an ice cream maker. While I prefer using one as it yields a creamier texture, you can just as easily make it in your Ninja Creami or in a blender.
- High protein. Each serving packs 8 grams of protein for under 100 calories and 3 grams of net carbs.
★★★★★ REVIEW
“Great recipe! I used homemade, low-carb yogurt. The taste and texture are perfect. Sometimes the store-bought, low-carb ice cream is too sweet and expensive. This recipe is so easy that I’ll make it often. Thanks!” – Jessica
Key Ingredients
Here’s what goes into sugar free frozen yogurt, along with my kitchen notes. Full measurements are in the recipe card below.
- Greek yogurt. I tested fat-free and traditional Greek yogurt, and both turned out delicious. Keep in mind that non-fat varieties tend to contain a few extra carbs.
- Granulated sweetener. I recommend using allulose as it dissolves easily without becoming grainy. I recently retested it with monk fruit and erythritol, and unless you mix it really, really well, it turns out gritty and can leave a bitter aftertaste. I don’t recommend Trivia or stevia either. Both produce an icy, crystallized texture in frozen desserts that no amount of mixing will fix.
- Vanilla extract. Optional, but I recommend it if you’d prefer a light vanilla flavor.
How to make sugar-free frozen yogurt
Step 1- Combine ingredients. Add all the ingredients to a mixing bowl and whisk until the sweetener dissolves. Cover the bowl and refrigerate for an hour.
Step 2- Mix. Pour the yogurt mixture into the ice cream maker and churn until it reaches a soft-serve consistency.
Step 3- Serve. Serve chilled or freeze (covered) until you’re ready to serve.
How to make this without an ice cream maker
As I mentioned earlier, you can make this recipe without needing an ice cream maker. Here’s how:
Add all ingredients to a blender and blend until smooth. Pour it into several small containers (ice cube trays work great) and freeze until solid. Place the frozen mixture back into the blender and blend with a splash of milk until it reaches your desired consistency.
Arman’s recipe tips
- Use a flavored yogurt. When I want a more pronounced vanilla flavor, I’ll use vanilla-flavored yogurt. Just watch the carb content as some flavored yogurt contains added sugar.
- Want to use a Ninja Creami? Pour the yogurt base into Creami pint containers, freeze for at least 4 hours, then blend on the ‘Frozen Yogurt’ or ‘Light Ice Cream’ setting. If needed, add a splash of milk and re-blend.
- Make it dairy-free. Use fermented coconut yogurt. Keep in mind it’ll have a fairly pronounced coconut flavor. I like So Delicious or Siggy’s plant based.
Flavor variations
- Chocolate. Add 2-3 tablespoons of cocoa powder and fold through 1/2 cup sugar free chocolate chips.
- Strawberry. Use a strawberry-flavored Greek yogurt or add 1/2 cup of frozen strawberries. This is my partner’s favorite.
- Blueberry. Use a blueberry-flavored Greek yogurt or add 1/2 cup of frozen blueberries.
- Mango. Add 1/4 cup of frozen and chopped mango.
- Peach. Add 1/2 cup of frozen peach slices.
Storage instructions
To store: Frozen yogurt should be stored in a freezer-friendly or plastic container with the lid on. Frozen yogurt will keep well for up to 2 months. Let it thaw for 15 minutes before serving.
Frequently asked questions
Believe it or not, frozen yogurt often contains more carbs than ice cream. This is due to the lower fat content, which is replaced with sugar. If you’re watching your carbs, look for low-carb froyo, or better yet, make this recipe.
Sugar Free Frozen Yogurt
Video
Ingredients
- 3 cups Greek yogurt non-fat or full fat
- 2/3 cups allulose * See notes
- 1 teaspoon vanilla extract optional
Instructions
- In a mixing bowl, whisk together all the ingredients until the sweetener has dissolved. Cover the bowl and place it in the refrigerator for an hour.
- Add the chilled yogurt mixture into your ice cream maker and churn using the frozen yogurt setting, or until it turns into a soft serve texture.
- Serve immediately, or place in the freezer, covered.
No churn instructions
- Add all the ingredients into a high speed blender or food processor. Blend until smooth.
- Pour the yogurt mixture into ice cube trays or shallow containers. Place in the freezer until frozen.
- Once frozen, place back into the blender and blend until you reach a soft serve frozen yogurt consistency.
Notes
Nutrition
More healthy frozen treats
- Keto ice cream bars– My copycat of the Magnum bar, but without the sugar or $6 price tag.
- Sugar free ice cream– Three ingredients and no ice cream maker needed- my most made frozen treat.
- Healthy popsicles– The recipe I make every summer when fruit is at its peak.
- Protein ice cream– My post-workout treat that actually tastes like ice cream.
I have a Green Pan Frst machine. They don’t recommend using Greek yogurt as it is too thick. What do you suggest I thin this recipe out with? Milk?
Hi Jim! I’ve just double checked the Green Pan machine (I have a cuisineart- this looks so cool!)- I would thin it out with milk, because it looks like the machine will churn it enough to have a frozen yogurt or hard scoop yogurt style consistency.