Ingredients

For the plain froyo

400 g (1¾ cups) Heavy cream

170 g (6 oz) Unsweetened Greek Yogurt

130 g (⅔ cup) Fine sugar

1 - 2 tbsp Milk to add at the end, after freezing

For the chocolate froyo

For every 8 yogurt “ice cubes”, I added 1 tbsp of cocoa powder and 1 tbsp milk.

For the strawberry froyo

You can either use frozen strawberries with 1 - 2tbsp milk, or 1 - 2 tbsp of jam.

Method

Combine the heavy cream, yogurt and sugar. DO NOT whip. Just mix until well combined.

Pour the mixture into an ice cube tray or silicon mold and freeze till solid.

Transfer ice cubes into a food processor along with 1 - 2 tbsp of milk. Add the milk as you go - don't add too much or you'll end up with a milkshake! Pulse until you reach a creamy soft serve consistency.

Important: Unless you have a powerful food processor, I recommend you make the froyo in small batches. That means add only 8 to 10 froyo cubes at a time, along with 1-2 tbsp of milk.

For the chocolate froyo

Transfer the froyo “ice cubes” into a food processor along with 1 - 2 tbsp of milk and 1 tbsp cocoa powder (you can add more if you like). Add the milk as you go. Don't add too much or you'll end up with a milkshake! Pulse until you reach a creamy soft serve consistency.

For the strawberry froyo

Transfer the froyo “ice cubes” into a food processor along with 1 - 2 tbsp of milk and either frozen strawberries OR strawberry jam. Add the milk as you go - don't add too much or you'll end up with a milkshake! Pulse until you reach a creamy soft serve consistency.

Mix in your favorite toppings and serve immediately.

Tips

Once your mixture is frozen in the ice cream cube trays, it only takes a minute to make up your frozen yogurt. So, keep some on hand in the freezer. That way, whenever you want a DIY Froyo, you can whip one up in seconds!