No-Churn Vanilla Frozen Yogurt

This easy frozen yogurt comes together in minutes, and doesn’t require an ice cream maker to achieve its rich, creamy texture.

No-Churn Vanilla Frozen Yogurt

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster

Active Time:
15 mins
Total Time:
4 hrs 20 mins
8 servings

This frozen yogurt is rich and creamy, slightly tangy but still sweet, with a good amount of vanilla flavor. The base is very easy to make, and comes together in minutes. You’ll want to allow four hours for it to freeze, but if you are craving a frozen treat at noon, this will be ready in time for dessert after dinner. 

Using a higher milk fat percentage Greek yogurt with 10% milkfat is key to making this frozen yogurt creamy and fluffy, and to keep it from getting an icy texture as it freezes. The whole vanilla bean is essential to giving it a rich flavor. You can swap in a spoonful of vanilla paste if you have some on hand, but don’t substitute with vanilla extract; it won’t add nearly as much flavor. The leftover vanilla bean can be used to infuse alcohol or sugar with its flavor.

Eat this frozen yogurt plain, on top of pie, or use it as the base for a sundae with strawberries, cherries, nuts, and strawberry or chocolate syrup. It’s a treat no matter how you eat it.


  • 1/4 cup cold water

  • 1 teaspoon unflavored gelatin

  • 1/4 cup whole milk, warm

  • 1 vanilla bean pod

  • 1 (14-ounce) can sweetened condensed milk

  • 2 teaspoons vanilla extract

  • 1/8 teaspoon salt

  • 3 cups plain whole-milk strained (Greek-style) yogurt


  1. Place water in a small bowl, and sprinkle with gelatin; set aside for 1 minute. While gelatin blooms, warm milk in a small microwaveable bowl on HIGH for 1 minute. Add milk to gelatin mixture, stirring until gelatin is dissolved, about 5 minutes. Set aside.

  2. Cut vanilla bean in half lengthwise, and scrape out seeds. Transfer seeds to a large bowl; reserve pod for another use (see Tip). Add condensed milk, vanilla, salt, and gelatin mixture to vanilla seeds in large bowl, stirring until well combined. Vigorously whisk in yogurt, about 1/2 cup at a time, whisking until light and fluffy, about 5 minutes.

  3. Pour mixture into a 9- x 5-inch loaf pan; lightly press a piece of plastic wrap directly over surface. Freeze until just firm, at least 4 hours or up to 1 week. Remove from freezer 5 minutes before serving.


  • Store leftover frozen yogurt in an airtight container in freezer for up to 1 week. Remove from freezer 25 minutes before serving.
  • Add leftover vanilla bean pod to vodka or granulated sugar to infuse with vanilla flavor.
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