3 Ingredient Frozen Yogurt

By Jess Rice
3.70
from
10
Read reviews
Prep 5 minutes
Servings 24 servings (¼ cup per person)
$6.21 recipe / $0.26 serving
Jump to recipe Save

When it comes to a giant waffle cone piled high with frosty, sweet scoops of frozen yogurt, I never think twice. I don’t care if it’s 9am or 9pm, I’m going for it! This super-easy 3-Ingredient Frozen Yogurt is my favorite summertime magic trick! With just a little time spent blending the ingredients, thanks to a hand mixer (no ice cream maker necessary!), this vanilla froyo is light, sweet, and oh-so-creamy. I’m big on texture, especially when it comes to frozen treats, and this frozen yogurt does not disappoint. Not to mention, it costs pennies to make at home compared to going to the scoop shop!

Overhead view of a bowl of homemade frozen yogurt.
Pinterest Pin this recipe for later!

Easy 3 Ingredient Frozen Yogurt Recipe

I’ve played around with a bunch of combos, but this trio of ingredients always hits the sweet spot when I’m making homemade frozen yogurt. The hardest part of homemade froyo is getting the perfect creamy texture. Too much water in the mix means too many ice crystals. Full-fat Greek yogurt is my go-to because it’s thick, tangy, and strained, so it doesn’t have much extra water hanging around. Then the sweetened condensed milk pulls double duty by keeping things sweet and smooth. It’s got just enough sugar and creaminess to help reduce the formation of those pesky ice crystals that can make homemade froyo a little too crunchy.

And the vanilla? It brings in a familiar flavor and makes the whole thing taste like the real deal. It’s a seriously budget-friendly treat, and your family can customize theirs however they like; I love throwing together a little topping bar based on whatever candy or chocolate chips we have on hand in the house!

Share this recipe

3 Ingredient Frozen Yogurt

3.70 from 10 votes
Cool off with this quick and easy 3-Ingredient Frozen Yogurt recipe. Simple ingredients, NO ice cream maker, and tons of topping ideas!
Step-by-step photos can be seen below the recipe card.
Author: Jess Rice
Overhead view of a bowl of homemade frozen yogurt.
Servings 24 servings (¼ cup per person)
Prep 5 minutes
Freeze Time 8 hours
Total 8 hours 5 minutes

Ingredients

  • 1 14 oz. can sweetened condensed milk ($1.59)
  • 1 quart full fat Greek yogurt ($4.12)
  • 1 tsp vanilla extract ($0.50)
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!

Instructions 

  • Gather the ingredients.
  • Combine all the ingredients in a large mixing bowl and mix on high speed with a hand mixer until completely combined, smooth, and fluffy, about 5-8 minutes.
  • Cover the bowl with plastic wrap and transfer to the freezer for 8 hours. Make sure your bowl is freezer-safe!
  • Scoop and enjoy!

See how we calculate recipe costs here.


Equipment

  • Mixing bowl (freezer-safe)
  • Hand Mixer

Nutrition

Serving: 1servingCalories: 78kcalCarbohydrates: 10gProtein: 5gFat: 2gSodium: 35mg
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

how to make Frozen Yogurt step-by-step photos

The ingredients to make 3 ingredient frozen yogurt.

Gather all of your ingredients.

Sweetened condensed milk, greek yogurt, and vanilla extract being mixed with a hand mixer in a mixing bowl.

Mix the ingredients: Add one 14 oz. can sweetened condensed milk, 1 quart full fat Greek yogurt, and 1 tsp vanilla extract to a large mixing bowl.

Homemade frozen yogurt mixture in a mixing bowl before freezing.

Using a hand mixer, mix on high speed for about 5-8 minutes until everything is fully combined, smooth, and fluffy.

Homemade frozen yogurt in a mixing bowl.

Freeze: Now cover the bowl with plastic wrap and place it in the freezer for 8 hours until frozen. Make sure your bowl is freezer-safe! If it’s not, you can transfer it into another freezer-safe container before freezing. Scoop and enjoy!

Side view of a hand holding frozen yogurt in a waffle cone.

Recipe Success Tips!

  1. Stick with full-fat Greek yogurt and sweetened condensed milk. I’ve tried low-fat versions and regular yogurt, and they just don’t cut it. Too much water leads to an icy texture, and low fat condensed milk (or evaporated milk) won’t give you the sweetness or creaminess this recipe needs.
  2. Use shallow containers to freeze it faster. If you want to speed things up (and who doesn’t when there’s frozen yogurt on the line?), divide the mix into one or two shallow containers. The thinner the layer, the quicker it freezes, and the less time you’ll spend peeking into the freezer.
  3. If you’ve got an ice cream machine, go for it. While this recipe works great without one, you can use an ice cream machine to make it. Just follow the manufacturer’s instructions and churn away.
  4. Cover the surface to help prevent ice crystals. I use plastic wrap, but pressing a piece of parchment paper against the surface of the froyo mix will also work.

Variations & Serving Ideas

Once this Greek yogurt ice cream is frozen, it’s ready to serve! I like a classic waffle cone, but a bowl works great too…especially when you’re loading it up with toppings. 😋 Here are some delicious variations and serving ideas:

  • Top with chocolate chips, crushed candies, sprinkles, or chopped nuts (whatever you’ve got in the pantry!)
  • Switch out the vanilla extract for a different flavor, like almond or lemon
  • Drizzle with a fruity blueberry sauce or some strawberry freezer jam
  • Stir in chocolate chunks or chips, mini marshmallows, or fresh fruit such as blueberries, diced strawberries, or chopped peaches before freezing
  • For a rich, sweet, and salty combo, drizzle with salted caramel sauce
  • Want to make a fruit-flavored froyo? Toss the yogurt, condensed milk, and fresh or frozen fruit into a blender and blend until smooth before freezing
  • Scoop some vanilla frozen yogurt between two chocolate chip cookies for a quick and easy dessert sandwich
  • Try topping your serving with balsamic glaze for a surprisingly delicious treat that’s totally worth trying!

Storage Instructions

This vanilla frozen yogurt can be stored in the freezer for up to 1-2 months. Make sure it’s covered and in a freezer-safe container. Let it sit out at room temperature for 10–15 minutes before scooping, so it can soften up a bit if it’s too firm to scoop.

Share this recipe

Posted in: , , , , , , , , , ,

3.70 from 10 votes
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

23 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Claire
07.31.25 9:49 am

Unfortunately, this one is a fail. I used whole milk Greek yogurt, full fat sweetened condensed milk, and whipped it for 9 minutes with an electric hand mixer. The texture still turned out super icy. I read the other reviews and figured they must have done something wrong. But I promise I followed this recipe exactly and it still just didn’t work. Such a bummer.

Paige Rhodes
07.31.25 3:29 pm
Reply to  Claire

The only other thing I could add is that hasn’t been said is that you do need to let it sit out for a good 10 minutes (depending on the vessel you froze it in) before scooping. This isn’t my recipe, but I made it at home with my 7-year old and we loved the way it turned out! We froze ours in a quart plastic deli container and it takes a while to soften up whenever we get it out to eat it. If I try to eat a bite before it’s soft then it can be a bit icier, but it’s very creamy when softened!

Claire
07.31.25 3:45 pm
Reply to  Paige Rhodes

Thanks, Paige! I did let it sit for about 5 minutes before scooping but can try for longer next time. It didn’t seem to soften as I was eating it out of the bowl. I’m still going to eat it because I don’t want it to go to waste, but will try to brainstorm some solutions/alternatives if I try to make it again in the future.

Michellers
07.25.25 8:44 pm

Tastes great, nice bit of tang from the yogurt, but even with 5% Fage greek yogurt and regular sweetened condensed milk the texture is very icy. Could I replace 1 TBsp of the condensed milk with corn syrup, do you think that would help? And/or do I need to stir it twice an hour for the first 3 hours of freezing? I love the idea of this and want to make it work!

Paige Rhodes
07.28.25 7:38 am
Reply to  Michellers

I find that making sure you whip the mixture for the full time suggested helps keep the ice crystals small!

Lauren
07.21.25 10:37 pm

The whole family loved this recipe. We can’t wait make it again. I was impressed with how creamy it was. It had a great texture.

Judy
07.21.25 1:25 pm

Super easy recipe! Came out great and we all loved it! Saving to make again!

Yas
07.20.25 4:05 pm

Followed the instructions, added a bit more vanilla. I put it in an old ice cream tub. It worked out perfectly! I did take it out within the first two hours are stirred it twice. It tastes like a sweet frozen yoghurt, exactly as I imagined

Haley
07.19.25 6:02 pm

Texture is icy, not scoopable and grainy. Waste of ingredients when budget is tight.

Kelly
07.18.25 5:33 am

I don’t know if I did something wrong but this was not good. Definitely tasted just like I took the quart of yogurt and stuck it in the freezer. Does not scoop, the texture is like ice, and had no flavor.

Patty
07.15.25 2:30 am

How could you encourage sweetened condensed milk when there are so many alternatives? Very poor use of high sugar processed tin can milk. Think.

ANIK
07.15.25 1:48 am

Thank you very much. Frozen yougurt was soo much tasty by following your recipe.

Bahar
07.14.25 2:51 pm

Hi thanks a lot for the recipe. What do you. mean by 1 quart of yoghurt? How much is this in grams or mililitres?

Paige Rhodes
07.15.25 7:43 am
Reply to  Bahar

You can see the yogurt we used if you scroll down to the step-by-step photos! It was 907 grams. :)

Nichole
07.14.25 8:39 am

Think this will work in portion containers for freezing? I might try it with individual Greek yogurts I got on markdown and the ‘squeeze’ style condensed milk. A whole batch is too much for just me.

Paige Rhodes
07.15.25 8:11 am
Reply to  Nichole

Hmmm. I think as long as the portions are scaled correctly and you’re still whipping the mixture well it should work out! Let us know if you try it, how it goes!

janmaus
07.13.25 10:13 am

And I see from the photo that you’ve used my favorite whole milk yogurt–my 2nd choice is Aldi’s. I tried this with some fresh local peaches I picked up a couple of days ago–dead ripe. SO good!

Chris
07.13.25 8:42 am

1/4 cup serving size?? Just try to stop after only that amount :)

ACK
07.12.25 5:44 pm

Fooled our 4 year old!