Lactose Free Classic Frozen Yogurt

Total time4 hr 40 min

Prep time10 min

Cook time0 min

This creamy, tangy frozen treat starts with a simple whisked base, sweetened with sugar and corn syrup and rounded out with a warm hint of vanilla and a pinch of salt to keep the flavor balanced. Chilling the base thoroughly before churning is the real secret here — it's what gives the finished scoop that dense, ultra-smooth texture instead of anything icy or grainy. Once it hits the ice cream maker, it churns up into soft, billowy ribbons in under half an hour, then firms up in the freezer into a scoopable, tangy-sweet dessert. The plastic wrap pressed against the surface is a small step that pays off big, keeping every scoop silky right down to the last bite. It's an easy one to keep on repeat for a lactose free freezer stash, since it's simple enough to whip up on a whim and always hits the spot on a hot afternoon. Whether you eat it straight from the container or dress it up with fresh fruit, this one delivers classic frozen yogurt flavor without any fuss.

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Ingredients

6 servings

3 cups full-fat plain yogurt
Redwood Hill Farm Plain Goat Milk Yogurt 32 oz. - Low FODMAP Certified Green Valley Creamery Lactose Free Low Fat Plain Yogurt 6 oz. - Low FODMAP Certified Redwood Hill Farm Plain Goat Milk Yogurt 6 oz. - Low FODMAP Certified Green Valley Lactose Free Organic Plain Lowfat Yogurt Low FODMAP Friendly 24oz Green Valley Lactose Free Organic Plain Yogurt
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⅔ cup granulated sugar
2 tbsp light corn syrup
1 tsp vanilla extract
¼ tsp fine salt

Instructions

1
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.
2
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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