I love frozen yogurt and make it all the time in the summer. To keep it easy, I use good-quality purchased yogurt, though you can当然使用自制if you’re so inclined. I don’t make frozen yogurt to save on calories, though it tends to have fewer than ice cream. And I don’t make it to save money, either. The reason I make it is simple. It’s just good: rich, creamy, and—best of all—flavored just the way I like it.

When making fro-yo, I use whole-milk Greek yogurt, which delivers an indulgently creamy mouth-feel. Sweeteners such as sugar, honey, and maple syrup not only temper yogurt’s telltale tang, but also inhibit ice crystals from forming during freezing. Other ingredients, such as extracts and fruit vinegar, boost flavor and refine texture.

As with homemade ice cream, the possibilities for flavoring frozen yogurt are endless. I love the contrast that astrawberry swirl adds, or howloads of lemon make a fro-yothat—given it’s a dairy product—is unbelievably refreshing.

If you’ve ever made ice cream at home, you’ll enjoy how easy frozen yogurt is to make. That’s because there’s no need to get out a saucepan to make an egg custard, the starting point for most ice creams. (In fact, there’s no need for eggs at all.) Simply mix purchased yogurt with a few ingredients, and then churn them in your ice cream maker.

That brings up an important point: You do need an ice cream maker to make frozen yogurt. A decent one will cost about $50, but once you try a spoonful of one of these delicious frozen treats, you’ll know that it was definitely worth the investment.