Tangy, full-fat yogurt gets whisked with sugar, corn syrup, vanilla, and a pinch of salt until perfectly smooth, then chilled until thoroughly cold for the fastest, creamiest churn. That cold base is the real secret here — it churns up into a soft, velvety texture in the ice cream maker without any iciness or grit. A quick freeze after churning firms everything up into a scoopable, tangy-sweet treat that tastes like the best kind of frozen yogurt shop classic. There's no baking and no flour involved anywhere in this one, just simple pantry staples and a churn, which makes it an easy, reliable pick for a gluten free freezer stash. Scoop it straight up or dress it with your favorite toppings — either way, it's a refreshing, better-than-store-bought treat worth keeping on repeat.
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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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