Healthy Homemade Vanilla Bean Greek Frozen Yogurt - Healthy Dessert Recipes at Desserts with Benefits

You know how there are social media aficionados out there?  There are Facebook stalkers, there are Twitter addicts and there are Pinterest freaks…  and then there are food fiends (aka, me).  I don’t spend hours on social media sites, I spend my free time on websites like FoodGawker, TasteSpotting, Joy of Baking, etc.  Right now, I’m obsessed with finding cold recipes — ice creams, frozen yogurt, no-bake refrigerator pies, that kind of stuff.  It’s July, it’s freaking hot, I’m hungry.

Healthy Homemade Vanilla Bean Greek Frozen Yogurt - Healthy Dessert Recipes at Desserts with Benefits

When I made my other frozen yogurt recipes I compared my recipes’ nutrition labels with a similar Ben & Jerry’s flavor.  This led me to look through the entire Ben & Jerry’s website.

So, many, flavors!  I wanted to make a Healthy Vanilla Bean Greek Frozen Yogurt kind of like the B&J version, except healthier…  no refined white sugar, no corn syrup, no heavy cream, no butter, etc.  I used organic Greek yogurt because it was on sale, surprisingly, but I think any Greek yogurt that doesn’t use hormones would be just fine (Fage, Chobani, etc).

Healthy Homemade Vanilla Bean Greek Frozen Yogurt - Healthy Dessert Recipes at Desserts with Benefits

This Healthy Homemade Vanilla Bean Greek Frozen Yogurt is smooth, creamy, sweet and easy to make (if I can do it, you can do it).  I like the bit of tanginess from the Greek yogurt, it makes this dessert incredibly unique and totally craveable.  Perfect for the hot and humid weather these days  :)

Healthy Homemade Vanilla Frozen Yogurt

Yield: 8+1/3 cups (a little more than 2 quarts)

Serving Size: 1/2 cup

Calories per serving: 90

Fat per serving: 1g

Ingredients

Instructions

  1. Freeze two ice cream maker bowls for 24+ hours (I use Cuisinart)
  2. In a stand mixer bowl with whisk attachment, add both yogurts, stevia, vanilla paste, butter extract and salt. Mix on low.
  3. Add the vodka and continue mixing.
  4. In a small bowl, stir together the corn starch, xanthan gum and baking soda. Slowly "dash" this into the mixing stand mixer and increase mixer speed to medium.
  5. When mixture is even, place bowl in the freezer for 1 hour (or refrigerate covered for 24 hours).
  6. Scoop half of the mixture into the ice cream maker bowl and churn according to your ice cream maker's directions.
  7. Scoop the ice cream into a freezer-proof container and freeze for ~2-4 hours.
  8. Scoop into bowls and serve!

Notes

This recipe is: sugar free/low sugar, low fat, high protein, gluten free and eggless!

http://dessertswithbenefits.com/healthy-homemade-vanilla-bean-greek-frozen-yogurt/

It’s time for a nutrition label showdown!  Here I compare the nutrition labels of the Ben & Jerry’s Fro Yo and the Desserts with Benefits Fro Yo.  The B&J label is on the left,  the DWB label is on the right:

healthy dessert blog  healthy dessert blog

Who votes for the nutrition label on the right?  ME ME MEEE!!

Who votes for the nutrition label on the left?  *crickets*

Let’s be honest, we all eat an entire pint of ice cream to ourselves at one time or another, so why eat a pint with 760 calories when you can eat a pint with 360 calories?  And it’s not only about calories, it’s about the quality of the ingredients used.  A pint of Ben & Jerry’s fro yo has 88g of sugar (that’s almost 1/2 cup of sugar…  in a tiny little pint… no thanks) while a pint of the DWB fro yo has 12g of naturally occurring sugars in the yogurt.

Beat the heat with this guilt-free treat!

Healthy Homemade Vanilla Bean Greek Frozen Yogurt - Healthy Dessert Recipes at Desserts with Benefits

Labels: DIY, Eggless, Gluten-Free, High-Protein, Ice-Cream-and-Fro-Yo, Liqueur, Low-Carb, Low-Fat, Low-Sugar, No-Bake, Nutrition-Label, Sugar-Free, Yogurt

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Comments (30)

  1. REXY!: July 9, 2013

    I WANT THIS!!!!

  2. Natalie: July 9, 2013

    What’s the purpose if the vodka? For flavor or consistency? I don’t have flavored vodka; will regular vodka work? Looks amazing!

  3. Nik@ABrownTable: July 10, 2013

    Loving this, it looks so creamy and soft! I love that the total carbs is 7gm, that makes it perfect.

  4. I would never guess by the picture that this is made with yogurt!! It looks too good to be true. Once again, stunning pictures!

  5. dessertswithbenefits: July 10, 2013

    Natalie- The vodka prevents the ice cream from freezing rock hard like a brick, because alcohol does not freeze. You can use regular vodka if you like. Hope you like the recipe!

  6. Ashley: July 11, 2013

    Have you seen the new Arctic Zone icecream alternative sold at Walmart? It’s only 150 calories a pint! I’m wondering if it’s actually a good alternative. It seems too good to be true. I tried the vanilla maple flavor and it’s super addictive!

  7. dessertswithbenefits: July 11, 2013

    Ashley- My parents have actually tried the vanilla maple Arctic Zero ice cream before too! It seems way to good to be true but from the ingredients it doesn’t look TOO bad… there is sugar but it’s a very small amount. Personally, I think it is a much better alternative to Ben & Jerry’s or Haagen Dazs :)

  8. Mary: August 5, 2013

    Is it ok to use a hand mixer for this receipe?

    Thanks

  9. dessertswithbenefits: August 6, 2013

    Mary-
    I’m sure a hand mixer will work just fine! Just make sure to beat the mixture very well to incorporate air into the “batter” :)

  10. Larry: September 7, 2013

    I made this, but I’m not sure what I’m tasting. I’m confused. Its like a soda biscuit. I definitely only used the called for amount of baking soda.

  11. dessertswithbenefits: September 8, 2013

    Larry-
    Hmmm, that’s really strange. I’ve never encountered that with every batch I’ve made. I suppose it depends on the brand of baking soda?
    Maybe a way to mask that baking soda flavor would be to add some toppings to the yogurt, like healthy strawberry syrup, some mini chocolate chips, chunks of healthy protein cookie dough, etc… so sorry about that!
    -Jess

  12. Rossi @ A Baking Girl: September 9, 2013

    Okay maybe a dumb question, but does the vodka make this ice cream alcoholic? Also, if you’re using stevia, where does the sugar come from? This looks super delicious by the way!

  13. dessertswithbenefits: September 9, 2013

    Rossi-
    I know the vodka in the recipe seems like it would be really boozy, but the flavored vodkas are not as strong as regular vodka. No one really knew it was there. It just helps the texture of the fro yo because otherwise yogurt will just freeze into a brick.
    Although the recipe is sugar-free (no refined sugar or other sugars added), there is still natural sugar from the greek yogurt. On the nutrition label, 1 cup usually has 9g carbs and 5-9g of sugar, but this isn’t refined white sugar that you need to worry about :)
    -Jess

  14. Jase: September 24, 2013

    The yogurt is listed twice- is it supposed to be just once, or do I use two quarts?

  15. dessertswithbenefits: September 24, 2013

    Jase-
    I listed the yogurt twice because one tub I used was “nonfat,” and the other “lowfat.” In total, 2 quarts (or 64oz) of greek yogurt are used in the recipe. Feel free to use all lowfat but I wouldn’t use all nonfat… unless you add more vodka, which will help with the texture. Hope you like the recipe!
    -Jess

  16. Jase: September 24, 2013

    Ah, thank you – I see that I didn’t read closely enough! If it’s as good as your lemon fro-yo recipe, I’m sure my guests this weekend will hardly believe how low the fat and sugar content are.

    The addition of alcohol to lower the freezing temperature seems obvious now, but I had never thought of it on my own.

  17. dessertswithbenefits: September 30, 2013

    Jase-
    I’m so glad you liked the Lemon Fro Yo! That was a favorite in my house too… gotta love that Limoncello ;)

  18. Sahar: May 31, 2014

    Hi Jessica! I don’t drink, could I omit the vodka and put in some other liquid? Like almond milk?

  19. dessertswithbenefits: June 2, 2014

    Sahar-
    The vodka is just there to help with the texture… it keeps it soft and smooth since alcohol doesn’t freeze.
    You can definitely try replacing the vodka with almond milk, just note that the final product will freeze/harden faster. When this is completely frozen, you might need extra time thawing it :)
    Hope you like the fro yo!!
    -Jess

  20. Elizabeth: June 25, 2014

    This is perfect! I kept adding things to my recipes and couldn’t figure out how to keep it from freezing solid. I’m definitely trying this.

  21. dessertswithbenefits: June 26, 2014

    Elizabeth-
    Thanks so much! :)
    The starch and alcohol work wonders in ice cream. I’ve tried so many times to make ice cream without them and they always end up crystallizing or freezing into bricks :(
    I hope you like the recipe!!
    -Jess

  22. Alyssa: July 20, 2014

    Hi, this looks really tasty! But can I sub in something or leave out the vodka? In case I want to serve this to children or mormons. I know it’s to keep the ice cream from freezing rock hard and not necessarily for flavor. Do you have any other tips for that or know how commercial ice cream has such a great texture? Thanks!

  23. dessertswithbenefits: July 21, 2014

    Alyssa-
    I totally understand the need to omit the vodka! You can replace the vodka with full-fat unsweetened coconut milk (the canned stuff, not the cartoned stuff) :)
    The ice cream will freeze pretty hard, but just thaw it in the refrigerator overnight. I find that thawing ice cream in the fridge is better than thawing it on the counter. Thawing on the counter only softens the edges of the ice cream and not the center.
    Also, store-bought ice creams have soft and creamy textures because they use so much sugar, corn syrup, egg yolks and additives. Excess sugar and corn syrup prevent the ice cream from crystallizing. While I don’t have any issue with organic/cage-free eggs, using egg yolks just requires cooking and I don’t think making ice cream should require us to stand over a hot stove. Especially in the summer ;)
    And the additives/preservatives are just synthetic chemicals that have been processed in a lab to make sure the ice cream doesn’t turn hard. Yuck!
    I hope this helps!
    -Jess

  24. hv: July 23, 2014

    Thank you so much for the recipe (I’m getting ready to try it). On September 24, 2013 you told Jase to increase the vodka if only fat free yogurt is used. By how much should the vodka be increased? Also, I found a”butter vanilla emulsion”. I cant find the plain “butter emulsion” in any store near my home (Long Island, NY). Can it be substituted & if so, do I still use the vanilla paste? Thank you.

  25. dessertswithbenefits: July 24, 2014

    hv-
    I haven’t tried using only fat-free yogurt, so I can’t be sure. However, I would try increasing it to 1/3 cup or maybe even 1/2 cup. If you try using 1/2 cup though, I would recommend using a flavored vodka rather than plain to offset the alcohol taste. I used whipped cream-flavored in this recipe, but since then I’ve become uncomfortable with how artificial that stuff is, so I try to use naturally flavored vodkas now.
    Also, the butter-vanilla emulsion smells almost exactly the same as the plain butter flavor, however, one of the ingredients is partially hydrogenated oil (trans fat), which is a very unhealthy (and dangerous) ingredient. I mean, if you already bought it then I guess you could use it, but I would recommend buying the plain version online from Amazon because it’s all-natural. I get mine from Amazon (http://astore.amazon.com/chockohlawtay-20/detail/B006OQIEOS) and I’m in NY too!
    If you end up using the butter-vanilla emulsion, you won’t need the vanilla paste, it just adds pretty black specks to the ice cream and some good flavor :)
    I hope you like the recipe!!
    -Jess

  26. hv: July 25, 2014

    Thank you! I’ll get the just butter emulsion as opposed the butter vanilla.

  27. Beatrice: July 31, 2014

    In your vanilla frozen yogurt recipe, can I just leave out the stevia and the vodka or use much less?

    I don’t like a lot of stevia but is it necessary for the recipe? When making frozen yogurt, is sugar or stevia necessary in order to make it hold together or for some other reason? Are there any other ingredients necessary in order to make frozen yogurt?

    Thanks.

  28. dessertswithbenefits: August 2, 2014

    Beatrice-
    I’m afraid you need the stevia and vodka in this recipe. The stevia sweetens the fro yo, and without it, it will taste like plain/somewhat bitter yogurt. The vodka helps with the fro yo’s texture, it’s not really there for flavor. Don’t worry, you can’t taste it! :)
    -Jess

  29. Christina: August 10, 2014

    Just made this and it was amazing!

    Soooo good. I can’t taste the vodka–but I think I can taste the whipped cream flavor. It does add a tiny bit of sweetness. In a really really good way…

    I will still sometimes make frozen yogurt without any sweetener and it does work if you add enough fat & stabilizers. It can be pretty tart, but I kind of like it with lemon zest. That’s just me though!

  30. dessertswithbenefits: August 10, 2014

    Christina-
    YAY I’m so glad you made the recipe!! I’m glad you don’t taste the vodka, that would make for a strangely-flavored ice cream. I’m always surprised at how we can never taste it :)
    I have a few friends who aren’t huge on super sweet treats so I’ll definitely give the no-sweetener-ice-cream a shot soon!
    Thanks :)
    -Jess

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