Sugar, corn syrup, vanilla extract, and a pinch of salt whisk together into a smooth, perfectly dissolved base that chills down before hitting the ice cream maker. Churning transforms it into a thick, creamy soft-serve texture in under 25 minutes, no gritty spots, no shortcuts. A few hours in the freezer with plastic wrap pressed right to the surface locks in that dense, scoopable consistency without a single ice crystal creeping in. The result is a tangy-sweet frozen treat with clean vanilla notes and a texture smooth enough to rival any scoop shop version. It's a genuinely satisfying make-ahead dessert, and it fits neatly into a vegan freezer rotation whenever a craving for something cold and creamy hits.
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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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