Tart Frozen Yogurt

Tangy and creamy Tart Frozen Yogurt - a healthier alternative to full-fat ice cream that just so happens to be madly delicious!

  • Yield: about 1 quart 1x


  • 8 ounces (1 cup) 2% plain greek yogurt
  • 8 ounces (1 cup) nonfat vanilla greek yogurt
  • 5 3/8 ounces (5/8 cup) lowfat buttermilk
  • 4 1/8 ounces (1/2 cup) heavy cream
  • 2 5/8 ounces (3/8 cup) granulated sugar
  • 1 tablespoon vodka
  • 1/2 teaspoon vanilla extract
  • pinch of salt


  1. Combine all ingredients in a large bowl and stir together until smooth. Cover and refrigerate for 30 minutes.*
  2. Churn in an ice-cream maker according to manufacturer's instructions. Once done churning, transfer to an airtight container with a layer of plastic wrap placed directly on top of the frozen yogurt, under the lid of the container.
  3. Take frozen yogurt out of freezer 10-20 minutes before serving, allowing it to soften at room temperature until scoopable. Serve plain or with toppings of choice, such as fresh fruit or chocolate magic shell.


*If you start with cold ingredients and get everything together really quickly, the mixture might still be cold enough to churn immediately. I took a while experimenting with the flavors, so I chilled the mixture in the fridge for 30 minutes just to make sure it was nice and cold before churning.