I've really missed soft-serve frozen yogurt. You can never really be sure the stuff they serve at yogurt places is gluten-free, and you can be pretty sure there's cross-contamination. I tried the obvious first: put some store-bought yogurt into the ice cream maker. Not only did it work, it only took a few more tweaks to make something so tasty, rich and creamy that you'll never be tempted by TCBY again.
I use the Publix store brand fruit on the bottom lowfat yogurt. While it is fantastic straight out of the ice-cream maker, after a few hours it gets pretty hard. I would need to thaw it out for a while (20 minutes or so) before serving once it has frozen overnight. I could make it creamier straight from the freezer by reducing liquid and increasing fat. That can mean using full-fat yogurt (or greek-style) or using all cream instead of cream and milk. Added sugar will help (to a point), as will a small amount of guar gum. Since we tend to finish it off pretty quickly, this isn't a problem.
Homemade Frozen Yogurt
Freeze the bucket of your ice-cream maker according to directions (usually for at least 24 hours). Leave it in the freezer until ready to process.
Combine the following in a separate bowl:
12 ounces of sweetened/flavored yogurt (I use fruit on the bottom)
12 ounces of plain yogurt plus jam, honey, or other sweetener to taste
1/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 cup sugar (optional, depending on flavor desired)
1 cup fresh berries or fruit, chopped small (optional) or nuts
Mix everything together
Process in ice cream freezer until slightly thicker than soft-serve
Serve immediately, or freeze up to two hours first. After two hours, let thaw on counter for 20 minutes before serving to soften up.
Serves 4 at 1-2 scoops each, or 2 at NOMNOMNOMNOM size servings.
This part of my life began when my very sick partner was diagnosed with Celiac. Even the slightest exposure to gluten can make him very ill for several days, so I have pursued gluten-free options with thorough aggression. In the U.S. a recent surge of gluten awareness means we have more choices than ever, but it still means hunting and analyzing and tracking down parent companies. After several years now of doing so, I want to share my tricks and tips with others who are still struggling.