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5 minutes
200 minutes
- 3 cups nonfat Greek yogurt
- 0.66666668653488 cup white sugar
- Combine the yogurt, sugar, and vanilla in a bowl, stirring until the sugar is completely dissolved. Cover the mixture and let it chill in the refrigerator for 1 hour.
- Transfer the chilled mixture into the ice cream maker and freeze following the manufacturer's instructions until it reaches a "soft-serve" consistency.
- Place the mixture in a 1- or 2-quart plastic container and cover the surface with plastic wrap, sealing the lid. Freeze the yogurt for a minimum of 2 hours or overnight to allow it to ripen.
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