Easy Sugar Free Frozen Yogurt
Learn how to make sugar free frozen yogurt at home with just 3 ingredients! Includes instructions for no-churn method and ice cream maker method. Easy, creamy and refreshing.
Servings: 8 scoops
Calories: 87kcal
Equipment
Ingredients
- 3 cups Greek Yogurt 750g
- ⅓ cup allulose 65g ***see notes
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together all the ingredients until smooth. Adjust sweetness to taste.
METHOD 1: BLENDER
- Fill the yogurt mixture into ice cube trays and freeze for 3-4 hours until set.
- Empty the cubes into a high-speed blender and blend until smooth. Use a tamper to push the cubes into the blade during blending. Stop to scrape down the sides with a spatula if necessary.
METHOD 2: ICE CREAM MAKER
- Freeze ice cream canister overnight.
- Add the yogurt mixture to the ice cream maker and churn as per the manufacturer's instructions. This takes around 20 minutes.
TO SERVE
- Enjoy as soft serve straight away or for scoop-able frozen yogurt, transfer to a freezable container and freeze for a further 2 hours until set.
Notes
2.8g net carbs per scoop. Makes 8 scoops of frozen yogurt. A serving is 1-2 scoops.
*** In the UK and Europe, allulose is available via iherb.com. You can also use powdered xylitol or Bocha Sweet, honey or maple syrup.
BASIC METHOD (WITHOUT BLENDER OR ICE CREAM MAKER):
- Freeze the mixture in a shallow container. After 30 minutes, stir it with a spoon or spatula, breaking up the ice crystals. These form on the outside and especially in the corners of the container.
- Flatten the mixture and return to the freezer. Repeat this process every half hour for 3 hours until the yogurt is set.
Nutrition
Serving: 100g | Calories: 87kcal | Total Carbohydrates: 2.8g | Protein: 8.4g | Fat: 4.7g | Saturated Fat: 3.4g | Sugar: 2.8g