Instant Pot Frozen Yogurt

Cool, creamy frozen yogurt for the lazy hot summer days ahead. I don’t eat a lot of ice cream these days, but I do make tons of yogurt in my Instant Pot every week. I noticed my lonely little Cuisinart ice cream maker insert sitting in the freezer, where it’s been chilling since my Christmas Day peppermint ice cream, and I got inspired.

Measure out five cups of your wonderful Instant Pot Yogurt, and strain until thick, about 2-4 hours. I use large industrial-size Bunn coffee filters. I ordered a pack of 500 from Amazon, enough to keep me in yogurt for a very long time. My yogurt sometimes looks a little curdy at first, but it strains out to a smooth and delicious finish. For this round, I used the boil method, which I prefer for its richer flavor and thicker consistency to using ultra pasteurized milk and skipping the boil step.

Melt 3 oz chocolate over a double boiler, or microwave very gently until melted. Remove from heat, and cool slightly. You will need to temper the chocolate before adding it to the yogurt. To do this, scoop out about 1/4 cup yogurt and whisk into the chocolate. Keep adding yogurt until you have a nice, smooth mixture. Whisk in sugar, honey, and vanilla, and keep stirring until sugar is dissolved.

I used milk chocolate for this recipe, but dark chocolate will work, too. You may want to use the larger amount of sugar with dark chocolate.

Temper the chocolate by slowly adding up to 1/2 cup yogurt to the melted chocolate, whisking until smooth.

In a. large bowl, combine the yogurt, chocolate mixture, sugar (combined with xanthan gum, if desired), and vanilla, and stir thoroughly. Chill this mixture for at least an hour.

What is xanthan gum? It’s a thickener and stabilizer used in ice creams and other types of foods to make them smooth and creamy. It is a product of the fermentation of glucose and sucrose. If you want thicker fro-yo, stir 1/4 tsp of xanthan gum into your sugar before adding it to the mixture.

Can I skip the xanthan gum? Yep! You’ll still have some excellent fro-yo. I left it out on this round.

After mixture is thoroughly chilled, spoon it into your ice cream maker.

I love the Cuisinart ice cream maker. When I’m not using it, I keep the freezer bowl in a plastic bag in the freezer, so it’s always ready to go when I need it.

Churn for 20-30 minutes until yogurt is thickened. The frozen yogurt will have a soft, creamy texture right out of the machine. If you want a stiffer ice-cream consistency, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

My insulated ice cream storage tub from Amazon is just the right size for a a batch of ice cream from the Cuisinart (1.5 qt), and keeps it from getting too crystallized. You can’t keep homemade ice cream and frozen yogurt for as long as you can the store-bought varieties, but the xanthan gum and the container will help it to last longer (although ice cream doesn’t tend to linger long enough in my freezer for it to crystallize anyway).

Spoon the ice cream into the container, working quickly to press out air and smooth the top before putting in freezer.

This recipe provides an excellent base for many other flavors. Try 1/4 tsp of espresso powder and slightly more sugar for a mocha flavor. Add a little cocoa powder to kick up the chocolate. Or skip the chocolate and amp up the vanilla flavor, or add a touch of peppermint oil for a minty treat.

Delicious, creamy chocolate fro-yo right from the ice cream maker.

Instant Pot Frozen Yogurt

  • Servings: 10
  • Difficulty: easy
  • Print


  • 5 cups plain homemade yogurt
  • 1/4 – 1/2 cup sugar (use larger amount if flavoring with dark chocolate, to taste)
  • 1/4 tsp xanthan gum, for thickening (optional)
  • 2 tsp pure vanilla extract
  • 2 tablespoons honey or light corn syrup (I used honey)
  • 3 oz of a high-quality chocolate bar, such as Lindt, milk or dark


  1. Strain yogurt for 2-4 hours until it is the consistency of Greek yogurt, then spoon yogurt into a large bowl.
  2. Heat chocolate bar in double boiler or microwave just until melted, stirring til smooth. Allow to cool slightly before slowly adding about 1/2 cup yogurt. Whisk in sugar (and xanthan gum, if desired), vanilla, and honey, until sugar is dissolved.
  3. Whisk chocolate mixture into large bowl of yogurt, stirring until blended.
  4. Chill mixture for at least an hour.
  5. Churn in ice cream maker as per manufacturer instructions, until yogurt is thick.
  6. Serve as is, or freeze in an airtight container for storage.

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2 thoughts on “Instant Pot Frozen Yogurt

  1. > You can’t keep homemade ice cream and frozen yogurt for as long as you can the store-bought
    > varieties, but the xanthan gum and the container will help it to last longer (although ice cream
    > doesn’t tend to linger long enough in my freezer for it to crystallize anyway).

    If your homemade or store-bought frozen desserts crystallize in the freezer, could you allow them to melt and run them back through the ice cream maker to fix that?

    Liked by 1 person

    1. Hi, Stephen! I’m not sure about the safety of letting something made from milk melt completely and then refreezing it. You can leave the yogurt out for a bit just enough to soften before you serve it. Another trick that has worked for me with ice cream (although I haven’t tried it with frozen yogurt) is to add about two tablespoons of rum or vodka to the ice cream maker at the end before the ice cream is completely churned. The alcohol helps to keep the ice cream from freezing too hard, but doesn’t change the flavor. Enjoy!


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