Confession #130: I can’t get enough… Tart Frozen Yogurt

by alexandra

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So I’ve been sitting here for the past 10 minutes trying to decide how to start this post, when all I really want to say is: I ♥ ice cream and frozen yogurt… like, A LOT.

You know how when you go on vacation, one of the best parts is that you get to splurge a little and eat all kinds of insanely delicious foods? Well, for me, that typically means ice cream. Almost every trip I go on involves at least one bowl (read: waffle cone) of ice cream/frozen yogurt/gelato. I’m pretty sure in Paris the count came up to about… oh… five ice cream stops in ten days? Heavenly.

Tart Frozen Yogurt from Confessions of a Bright-Eyed Baker

Even though I definitely have nothing against some ice cream or frozen yogurt ANY time of the year, I usually wait until summer to pull out the ice cream maker and make a few batches of my own. I get way too excited planning what flavors to make, putting it together, taste-testing before, during, and after churning, and scooping up a big bowl after dinner. Dangerous. Business.


Last summer I made Greek Frozen Yogurt, and I mentioned that when I was growing up, we had a recipe for tart frozen yogurt that I LOVED. When Chobani sent me some of their awesome yogurt to try (thanks Chobani!), I was dying to try making the tart fro-yo I remembered . It involved sampling, tweaking, and sampling again – no problem with that – but I finally came up with the one. It has the perfect tang, it’s creamy, and it’s definitely addicting. It ALSO has wayyy less fat than your typical homemade ice cream and it’s so easy to make (takes about 5 minutes of actual effort).


 You know what you really should do? Right now? Stop everything, make yourself  some tart frozen yogurt, and then eat a big bowl heavily drizzled with chocolate magic shell. It’s THE way to do it – trust me.


Tart Frozen Yogurt from Confessions of a Bright-Eyed Baker

Tart Frozen Yogurt

  • Yield: about 1 quart


Tangy and creamy Tart Frozen Yogurt – a healthier alternative to full-fat ice cream that just so happens to be madly delicious!


  • 8 ounces (1 cup) 2% plain greek yogurt
  • 8 ounces (1 cup) nonfat vanilla greek yogurt
  • 5 3/8 ounces (5/8 cup) lowfat buttermilk
  • 4 1/8 ounces (1/2 cup) heavy cream
  • 2 5/8 ounces (3/8 cup) granulated sugar
  • 1 tablespoon vodka
  • 1/2 teaspoon vanilla extract
  • pinch of salt


  1. Combine all ingredients in a large bowl and stir together until smooth. Cover and refrigerate for 30 minutes.*
  2. Churn in an ice-cream maker according to manufacturer’s instructions. Once done churning, transfer to an airtight container with a layer of plastic wrap placed directly on top of the frozen yogurt, under the lid of the container.
  3. Take frozen yogurt out of freezer 10-20 minutes before serving, allowing it to soften at room temperature until scoopable. Serve plain or with toppings of choice, such as fresh fruit or chocolate magic shell.


*If you start with cold ingredients and get everything together really quickly, the mixture might still be cold enough to churn immediately. I took a while experimenting with the flavors, so I chilled the mixture in the fridge for 30 minutes just to make sure it was nice and cold before churning.

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Sarah Ashley July 17, 2013

Having just begun following your blog a few days ago, I am not sure if you’ve posted anything about this, but it happens to be National Ice Cream month. Therefore your tart frozen yogurt post is oh so appropriate. I plan on trying it myself and would even be happy to include a link to your blog entry on my blog if you give me permission. You can read all about National Ice Cream month by clicking on any of the links in this post of mine …its all about seasonal!

Eat & Enjoy!
Sarah Ashley

alexandra July 17, 2013

I actually do know that it’s National Ice Cream month! Since my last two posts involved ice cream, I guess I’m on a good track, right?! :) You can feel free to link up to this post if you’d like; thanks for asking!

Laura (Tutti Dolci) July 17, 2013

I love tart froyo, this looks so good!

Belinda @themoonblushbaker July 18, 2013

I am yoghurt and ice cream addict too! I almost go through 3 big 2 pound tubs a week! I recent got a machine, so I am super excited to try this.
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alexandra July 23, 2013

Let me know if you give it a go! I remember when I first got my ice cream machine – so exciting!

Ashley July 18, 2013

I love ice cream and frozen yogurt a lot too : ) Like a lot a lot. haha. This sounds delicious – I love that there is buttermilk in it!
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alexandra July 23, 2013

Haha! How can you not love them?
The buttermilk is awesome because it adds that tanginess. I love it!

Heidi @ Food Doodles July 19, 2013

Wow, this looks so good! Of course the froyo sounds delicious, but your pictures are absolutely gorgeous!
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alexandra July 23, 2013

Thank you so much Heidi!

Jenny @ BAKE July 20, 2013

I love that I am not the only one who splurges on ice cream! in California I went and got fro yo every day for 2 weeks! this recipe looks incredible! I’m going to have to have a go at it!
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alexandra July 21, 2013

Yay for ice cream splurges! Haha :) Let me know if you give the froyo a try; I’d love to hear what you think!

Sabrina @ Nutritiously Sweet August 23, 2013

This looks amazing! Perfect for those froyo cravings!!

alexandra August 25, 2013

Exactly! I always have froyo cravings! Thanks Sabrina :)

Janet September 7, 2016

Hi, just wondering what if froyo? Is that short for frozen yogurt? It sounds so very silly. But I must admit, I have never in my life had such a hard time trying not to eat this wonderful frozen tart yogurt.

alexandra September 16, 2016

Yep, it’s short for froyo! Lot’s of people use that term in California at least haha.

leslie July 10, 2014

I, too, adore the tart frozen yogurt that I’ve had in Europe. Just having acquired an ice cream maker for small batches I came across your post when I was searching for a recipe. I modified it a bit: 16 oz plain yogurt and 1 tsp vanilla, made my own buttermilk by adding 1 tablespoon lemon juice to 1 cup milk then used the appropriate measurement of it, and I substituted sugar for a blend of erthyritol/stevia/splenda as I wanted to make it sugar-free. It is absolutely delicious! Thank you! This will be a frequently used recipe in my repertoire.
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alexandra July 13, 2014

So happy you were able to make this work for you! I’m surprised the buttermilk substitute worked as well as real buttermilk, since the buttermilk is really there for the tart flavor it contributes, which I didn’t think a substitute would do. Glad to hear it did the trick!

Kaitlin April 24, 2015

Made this last night. SO good! I don’t keep buttermilk on hand (will def get some though!), so I had to do a little adjusting. Mixed in a few strawberries & choc chips at the end. Fabulous. :-)

alexandra April 24, 2015

That’s awesome! But seriously – get your hands on some buttermilk – it’s revolutionary here!!

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