Ingredients
Ingredients
- 3 cups (680g) plain whole milk Greek yogurt
- 1 cup (190g) allulose
- Optional: 1 tbsp vanilla extract (for added flavor)
Instructions
- Combine Ingredients: In a large bowl, whisk together the Greek yogurt and allulose until fully combined. If using vanilla extract, add it now and mix well. Let the mixture rest for 5–10 minutes, stirring occasionally, until the allulose dissolves completely and the texture turns smooth without any graininess.
- Freeze Yogurt Cubes: Pour the yogurt mixture evenly into silicone ice cube trays. Place the trays in the freezer and freeze until the cubes are completely solid, which takes at least 6 hours or preferably overnight.
- Blend Frozen Cubes: Remove the frozen yogurt cubes from the trays. Working in two batches, place half of the cubes into a high-powered blender. Blend until the mixture becomes smooth and creamy with a soft-serve texture. Stop occasionally to scrape down the sides. If the mixture is too thick or isn’t blending well, add a small splash of milk or cream to help it blend smoothly. Repeat with the remaining cubes.
- Serve or Freeze Further: Serve the frozen yogurt immediately for a soft-serve style dessert. For a firmer, scoopable consistency, transfer the blended yogurt to a freezer-safe container and freeze for an additional 1–2 hours. Store any leftovers in a freezer-safe container in the freezer.
Notes
- Using allulose keeps this recipe keto-friendly since it has a minimal impact on blood sugar.
- Vanilla extract is optional but adds nice flavor depth.
- Adding a splash of milk or cream during blending helps achieve a creamier texture.
- Make sure to use silicone trays for easier removal of frozen yogurt cubes.
- Store leftovers tightly covered to prevent freezer burn.
- Yield is about 8 servings, perfect for small families or keto meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours freezing minimum
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Keto
