Easy Recipe: Fresh Peach Frozen Yogurt with Only 4 Ingredients

Recipes from The Kitchn

Frozen yogurt is not ice cream, and it's not even a substitute, no matter what TCBY says. It's another animal entirely, and when we stop comparing it to its richer cousin, we enjoy it oh so much more. This one is just about the best we've ever made, and it's so, so easy.

The extremely sweet, extremely juicy peaches that had been ripening on our countertop helped out quite a bit in the "best we've ever made" department. We didn't need much sugar--or, really, much of anything--to turn them into a beautiful, creamy dessert. And because you aren't cooking a custard, you can be ready to pour the mix into your ice cream maker in about 10 minutes.

We followed David Lebovitz's advice to use whole milk yogurt (still healthier than heavy cream) and, had we not been fresh out of vodka, we would have put in a couple of tablespoons. Apparently it can help frozen yogurt stay creamy, rather than icy, but we'll have to find out in the next batch.

We will say that this stuff is great right out of the ice cream maker--soft, fluffy, melt-in-your-mouth dreamy. If you do want it a little harder, put it in the freezer for an hour or two, then serve. Once it's frozen solid, it needs a bit of time to warm up.

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Fresh Peach Frozen Yogurt

makes about a quart

3 large, ripe peaches, peeled and cut into chunks
1/2 cup sugar
juice of 1/2 lemon
2 cups plain whole milk yogurt

Put the peaches, sugar, and lemon juice in a food processor or blender and purée. (If you do want to add vodka to keep the mix from getting icy in the freezer, add it before you blend.)

Transfer the peach mixture to a large bowl and stir in the yogurt. If you have time, chill the base in the refrigerator for an hour or so (not completely necessary, but an extra safeguard if your ice cream maker isn't very powerful).

Freeze in an ice cream maker according to the directions. Serve immediately or transfer to a container and allow to firm up for an hour or two in the freezer.

Related: Recipe Review: Yogurt Sorbet from Patricia Wells

(Images: Elizabeth Passarella)

Per serving, based on 2 servings. (% daily value)
Calories
342
Fat
8 g (12.2%)
Saturated
5.1 g (25.6%)
Carbs
61.4 g (20.5%)
Sugars
61.3 g
Protein
8.5 g (17%)
Cholesterol
31.9 mg (10.6%)
Sodium
113.2 mg (4.7%)

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