

It’s getting warmer out there, and if it’s something I love, it’s ice cream on a hot day.

No. Scratch that. What I love on a hot day is nakedness. Unfortunately, the city frowns upon nude lawn sports and general naked yard maintenance, so I have to stay cool in more legal, less frightening-to-the-neighbor kinds of ways.

This recipe is seriously so easy you’re going to give me the stink eye, but I wanted frozen yogurt and I had to have it. I also didn’t want to put the kind of labor into it that required milking the cow, carrying pails of liquid schlooping back to the house and then yogurtizing them (and hellooooo I have no cows).

So why not start with what Greek Gods (or your favorite Greek yogurt brand brand) intended in the form of plain, full fat Greek yogurt (don’t have Greek? Read below to make your own).

This frozen yogurt is so yummy, the pickiest person in my house (the 19 year old who says he can’t clean his room because “Efficiency trumps aesthetics”) prefers this option to ice cream. In fact, he asks me to make it for him all the time now.

Should I tell him how easy it really is? No. Because efficiency trumps aesthetics. Bam.

Thinky thoughts and recipe ruminations:

Can’t find fage or Greek yogurt? Never fear. Simply pour a container of whole fat, plain yogurt into cheesecloth, allow to drain, and what you’re left with is Greek yogurt. Abracadabra! Now you can go back to being fabulous.

Never fear. Simply pour a container of whole fat, plain yogurt into cheesecloth, allow to drain, and what you’re left with is Greek yogurt. Abracadabra! Now you can go back to being fabulous. For this recipe I went with plain vanilla as the flavoring, but you could sub in any natural flavoring for fun, kicky, fruity flavors. (I also tried a lemon version and it was terrific).

For soft-serve, you will likely only need to freeze the yogurt for 30-60 minutes, checking every 15 minutes or so.

For solid ice cream consistency, allow 60-120 minutes for the yogurt to fully harden, stirring every 30 minutes.

If your frozen yogurt becomes too frozen, simply let rest on the counter at room temperature (or in the refrigerator if you have more time) until the desired consistency is reached. Stir and serve.

You can add more or less sugar sub for your desired sweetness. I prefer to let more of the yogurt flavor come through, so I use less sweetener. You can elect for even less if you prefer.

Make sure to powder your granulated sweetener (in a blender or food processor) prior to adding to the yogurt. Coldness + granulation doesn’t equal a breakdown; you’ll have crunchy granules.

Need to conserve some calories? You can use a less full-fat recipe, but be aware that dairy products which tend to be lower in fat climb in carbohydrates due to an addition of sugar.

This recipe is sugar free, gluten free, vegetarian friendly, and contains only 5 grams of carbs per serving. Not bad for the easiest, most delicious dessert you’ve ever made with a bowl and a spoon.

per serving. Not bad for the easiest, most delicious dessert you’ve ever made with a bowl and a spoon. A delicious, cheesecake version with even fewer carbs can be found here.

Easy Frozen Yogurt

2 cups plain, full-fat fage/Greek yogurt

1 cup sugar equivalent substitute

2 tsps vanilla extract

Combine ingredients in a large, freezer-proof bowl or pan. Freeze covered, stirring every 30 minutes until desired consistency is reached. Keep covered and frozen.

Makes 4, 1/2 cup servings.

Nutritional information per 1/2 cup serving:: Calories: 110, Carbohydrates: 5g, Fiber: 0g, Net Carbohydrates: 5g, Protein: 6g, Fat: 15.9g.