This tangy-sweet base comes together with just a quick whisk, a touch of vanilla, and a pinch of salt to round out the flavor before it heads into the fridge to chill completely. That cold-soak step matters more than you'd think — it's what lets the base churn up fast and land on that dense, scoopable texture instead of anything icy. Once it hits soft-serve stage in the ice cream maker, a smooth transfer into a freezer container (plastic wrap pressed right against the surface) locks in that creamy finish for good. Give it a few hours to firm up, then let it sit out just long enough to scoop easily. The result is a bright, tangy frozen treat with real body and a clean finish — a solid pick to keep on hand for a dairy free freezer stash.
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In a large mixing bowl, whisk together the yogurt, sugar, corn syrup, vanilla extract, and salt until the sugar is fully dissolved, about 2 minutes. The mixture should feel smooth with no gritty texture when rubbed between your fingers.
Cover the bowl and refrigerate the base for at least 1 hour, until thoroughly chilled (below 40°F / 4°C). A cold base churns faster and produces a finer texture.
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