Homemade Vanilla Frozen Yogurt

Homemade Vanilla Frozen Yogurt

If you think vanilla is boring, we urge you to try this recipe.

And if you’re already on Team Vanilla, then you’re in luck!

The bold vanilla flavor of this frozen yogurt is anything but plain. We swapped out the high-fat heavy cream used in traditional ice cream recipes for thick, creamy Greek yogurt sweetened with a touch of honey.

Real vanilla seeds, not extract, are the secret behind its rich, authentic flavor.

Homemade Vanilla Frozen Yogurt

Look for whole vanilla beans in the baking aisle of your supermarket. Individual beans are sold in small glass bottles or vials, just like other spices.

A fresh vanilla bean should be aromatic, plump, and even a little bit sticky. Use a paring knife to slice it lengthwise down the center, and scrape out the tiny seeds. Those are what will become the magical elixir of this frozen yogurt recipe.

Don’t toss that vanilla bean pod — it was expensive! It’s got lots of flavor, too.

Save the pod to stir your coffee, or grind it with your coffee beans for even more flavor. If you drink tea, try steeping the pod with your favorite blend of tea leaves.

The creamy vanilla flavor of this homemade frozen yogurt is delicious all by itself, but if you want to add toppings, try fresh berries or sliced banana, chopped raw nuts, or a sprinkle of cinnamon.

For nutty flavor and crunch, toast unsweetened coconut flakes in a small pan before adding them to your dessert.

5 from 2 votes

Homemade Vanilla Frozen Yogurt

If you’ve ever thought of vanilla as boring, we urge you to try this recipe. The bold vanilla flavor of this frozen yogurt is anything but plain. 

Course Dessert
Cuisine American
Keyword ice cream
Prep Time 10 mins
Cook Time 0 mins
Total Time 6 hrs 10 mins
Servings 4 servings, about ½ cup each
Author BODi


  • 2 cups reduced-fat (2%) plain Greek yogurt
  • 2 Tbsp raw honey
  • ½ vanilla bean, cut in half lengthwise, seeds removed (or ½ tsp. pure vanilla)
  • 2 Tbsp reduced-fat (2%) milk


  1. Combine yogurt, honey, and vanilla bean seeds in a medium bowl; mix well.
  2. Place mixture in a re-sealable gallon-sized plastic bag. Lay bag flat. Spread mixture into an even layer. Press to eliminate air pockets; seal tightly.
  3. Lay flat in freezer. Freeze for 3 to 4 hours, or until almost firm.
  4. Break mixture into small pieces. Place in food processor (or blender). Add milk. Process until very smooth.
  5. Pour mixture into 8 x 4–inch loaf pan; cover surface with plastic wrap. Freeze for 1 to 2 hours, or until mixture is firm but can be scooped. Serve immediately.

Recipe Notes


• Substitute cold, brewed espresso for milk and add 2 teaspoons cacao nibs.
• Substitute unsweetened chocolate almond milk for milk and add ¼ cup coarsely chopped unsweetened dried cherries.
• Substitute ½ tsp. pure coconut extract for vanilla bean seeds and add ¼ cup toasted unsweetened shredded coconut.
• Add ¼ cup chopped raw pistachios.

Portion Fix Containers (plain)
½ Yellow
½ Red

With espresso and cacao nibs:
½ Yellow
½ Red
2 tsp.

With chocolate almond nibs and sweet dried cherries:
½ Purple
½ Yellow
½ Red

With coconut extract and shredded coconut:
½ Yellow
½ Red
½ Orange

With pistachios:
½ Yellow
½ Red
½ Blue

2B Mindset Plate It! (plain)
Makes a great protein as part of any meal.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photos by Amanda Meixner and Dani Paris