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Wednesday, August 25, 2010

While we’re talking frosty treats…let’s make some frozen yogurt!

I’m doing something today I never do. I’m recycling a recipe AND a photo. But I just feel like I NEED to. The warm weather calls for it and, since I first wrote about this recipe, there are a lot more of you reading this here blog. I’m saddened to think you may have missed the original homemade frozen yogurt post from back in the day.

I love my frozen yogurt recipe. Great texture, just sweet enough, and downright addictive. Also, you can freeze the leftovers without it getting icy. (Xanthan gum is the key and worth tracking down!)

Jane's Homeade Frozen Yogurt
Recipe type: Dessert
  • 2 cups plain yogurt (Trader Joe’s European Style is my favorite yogurt for this, Greek is good too, or just plain old plain yogurt will work as well!)
  • a little less than ½ cup sugar
  • ½ cup milk
  • ⅛ – ¼ teaspoon xanthan gum (see my comment below (comment #2) for more details about xanthan gum)
  1. Mix ingredients together and follow directions for your ice cream maker (Cuisinart – 25 minutes)

It’s kind of tragic, I haven’t made this frozen yogurt in aeons (which Nate has reminded me of more than once!). I’ve recently discovered Pinkberry and their amazing coconut frozen yogurt. I think today’s post has inspired me to dig out my ice cream maker that’s been hiding and figure out the coconut flavor. Mmmmmmm…..


  1. 1

    Where do you get xantham gum? What is it?

  2. 2
    Jane Maynard

    good question!

    it’s natural and derived from a bean. it is a thickener similar to cornstarch, just much more powerful.

    you can find it at Whole Foods and other specialty-type grocery stores (you know, like the fancy ones). it’s used often in gluten-free cooking, so if you have a gluten-free section of the grocery store, that would be a good place to look.

    Bob’s Red Mill makes the stuff, so it’s not THAT hard to find. Worth tracking down for perfect frozen yogurt!! 🙂

    You can also use it when making homemade ice cream – it helps with mouth feel (just like with yogurt) and prevents icing when freezing leftovers.

    A little goes a long way, so one bag will last you pretty much a lifetime.

  3. 3

    Looks yummy! I second the question about where to get xanthan gum.

  4. 4

    Oh, late comment! Thanks for the info.

  5. 5

    Thanks to you I have been making this at least weekly for the last 6? months! I omit the xatham and it is still great!!

  6. 6
    Jane Maynard

    awwww, that makes me SO HAPPY!

    I should have mentioned that you can totally make it without xanthan gum…I did write about that in the original post, but should have mentioned that today.

    apparently, I should have thought more about this post before hitting publish- but that’s what comments are for, right? 😉

    anyway…nicole, love it love it love it!

  7. Thanks for bringing this back around — I wouldn’t have found it otherwise! Any luck making this with a lower fat yogurt? I’ve had awful luck with similar recipes freezing solid when I use non-fat yogurt. Would low-fat work?

  8. 8
    Jane Maynard

    I don’t know that I’ve tried NON-fat yogurt ever, but I certainly use lowfat most of the time and it is still great! I would say it might be worth trying with the non-fat AND using the xanthan gum that’s called for – that stuff does an amazing job maintaining that texture you’re looking for AND it keeps it from getting icy/freezing solid once you put it in the freezer…I’m not promising anything, I haven’t tried non-fat, but I think it’s worth a try for sure!

    I’m rambling. hope that all made sense!

  9. Finding xanthan gum here is impossible, are there any good substitutes(my dad has tried alcohol, but we won’t be taking that route)?

  10. 10
    Jane Maynard

    well, any other similar thickeners might work. xanthan gum is like cornstarch on steroids. have no idea what another thickener would do and if it’s not as strong as xanthan gum, I worry you’d have to add enough that it would change the texture in a bad way…but might be worth experimenting!

    you can also buy it on bob’s red mill website

    or amazon – if you do search, several different brands come up on there.

    hope that helps!!

  11. Great tip about the xantham gum! I made peach frozen yogurt last week and was a little disappointed in the leftovers. The kids didn’t care, but I did.

  12. 13

    Have you ever tried using vanilla yogurt in place of the plain and using coconut milk in place of the regular milk? I think that’s what I’m going to try tonight. Left overs? What’s that?

  13. 14
    Jane Maynard

    you have to let me know how it goes – that sounds like a great idea!!!

  14. 15
    Natalee Maynes

    Oh man, your frozen yogurt is sooooo good. Just as good as the yogurt places of the world, in my opinion. Will you make us some when we get home? 😉

  15. 16
    Nikki CB

    Oops – the last comment was actually me – I am visiting Natalee and commented as her by accident! But she wholeheartedly agrees with the comment. 🙂

  16. Hey everyone – I was able to find Xantham Gum today at Smith’s (a regular grocery store, also known as Kroger in some states). It was in their small area for health foods.

  17. 18

    Okay, I don’t recommend the coconut milk thing. I didn’t find the kind of vanilla yogurt I wanted so I used plain yogurt, coconut milk, and a little regular milk (my coconut milk was regular, not lite so it was quite thick). It took away from the flavor without adding enough to make it good. It should’ve had either coconut milk AND coconut flavoring or none at all. Such is life!

  18. 19
    Jane Maynard

    THANK YOU, COLLETTE! we should keep each other posted on our coconut efforts….there’s got to be a way to replicated pinkberry!!! thanks for the feedback…

  19. Can you believe I didn’t have any Pinkberry? What was wrong with me? But now I can make my own with your recipe. Except that I won’t, because I never cook. When are you coming in town next? My kids need a real mom. LOL!

    Miss you Jane. So fun hanging in Park City and New York this summer. When are we getting together next?


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