Orange Frozen Yogurt
An easy recipe for orange frozen yogurt that tastes just like an orange creamsicle!
Frozen yogurt has made a bit of a comeback in recent years, right? When I was a kid, most of our frozen treats came from the town’s soft serve stand, but if we were out and about, our parents would occasionally make a stop at TCBY for frozen yogurt. It seems that they all but disappeared over time, but a handful of years ago, tons of frozen yogurt shops started popping up again all over the place, with an assortment of toppings that is most definitely my kind of salad bar!
I’ve been wanting to make some frozen treats for Joseph since we were all out on the deck earlier this summer eating ice cream cones, and he was reaching for them while his orange and rice cake were sitting neglected on his snack plate. Unfortunately, he’s allergic to eggs, so regular ice cream is out of the question, but he likes yogurt and LOVES oranges, so I settled on making a batch of orange frozen yogurt.
And oh my gosh, this tastes just like an orange creamsicle!
This orange frozen yogurt takes a little bit of prep time, but hardly any hands-on time, which makes it incredibly easy. A quart of yogurt is drained overnight so the whey doesn’t make the final product too runny.
It takes less than 15 minutes to mix together the rest of the ingredients, then you leave it to chill either in the refrigerator or an ice bath, then churn away!
You could technically eat this right away if you’d like (I stole more than a few spoonfuls!), but you’ll probably want to chill it for a couple of hours to firm up before you scoop and serve.
This is so incredibly refreshing and bursting with orange flavor, and a little bit less guilt-inducing than your run-of-the-mill ice cream.
I’m so excited to have something Joseph can enjoy with everyone else :)
One year ago: Chocolate Chip Muffins
Six years ago: Anise Cookies
Seven years ago: Scallion Pancakes with Ginger Dipping Sauce
Orange Frozen Yogurt
Ingredients
- 32 ounces (907.19 g) plain whole-milk yogurt
- ½ cup (124 g) orange juice
- 1 teaspoon unflavored gelatin
- ½ teaspoon (0.5 teaspoon) grated orange zest
- ¾ cup (150 g) granulated sugar
- 3 tablespoons Lyle’s Golden Syrup
- â…› teaspoon (0.13 teaspoon) salt
Instructions
- Line a colander or fine-mesh strainer with a triple layer of cheesecloth and place over a large bowl or measuring cup. Place yogurt in the colander, cover with plastic wrap (plastic should not touch yogurt), and refrigerate until 1¼ cups whey have drained from yogurt, at least 8 hours or up to 12 hours. Discard whey. (If more than 1¼ cups whey drains from yogurt, simply stir extra back into yogurt.)
- Sprinkle gelatin over the orange juice in a small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in orange zest and let cool for 5 minutes. In a large bowl, whisk together the sugar, syrup, salt, drained yogurt, and cooled orange juice–gelatin mixture until the sugar is completely dissolved. Cover and refrigerate (or place the bowl over an ice bath) until the yogurt mixture registers 40 degrees F or less.
- Churn the yogurt mixture in an ice cream maker until the mixture resembles thick soft-serve frozen yogurt and registers about 21 degrees F, 25 to 35 minutes. Transfer the frozen yogurt to airtight container and freeze until firm, at least 2 hours, before serving.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
My husband loves orange sickle ice cream. It to a while for me to catch on, but now I’m a fan. This receipt was great. The fresh orange juice really made the difference. It delish!
This looks amazing. I just want to know if it’s fresh squeezed orange juice or store bought.Â
I used store-bought, but fresh squeezed would be amazing too!
Do you know the percentage milk fat in whole milk yogurt? I know lots of times they say 2% or 4% etc.
Thanks!
Hi Cherie, The one in my fridge right now says 4%. Hope that helps!
Save the whey for any recipe calling for milk. Works great in biscuits.
Or you could offer it to your dogs to drink. Very good for
them. Lots of protein.
Thanks for the tips, I didn’t know!
Have you tried making vanilla ice cream with heavy cream, vanilla, and eaglebrand sweetened and condensed milk? No eggs. Our favorite for summer family gatherings when we have a large ice cream freezer.
I’m so glad to see you are using Lyle’s Golden Syrup! I’ve enjoyed it all my life and now have a good reason to go out and buy some more. I can’t wait to try this recipe!
This looks delicious! Have you thought about Philadelphia style ice cream instead of French? French is custard-based so it contains eggs, but Philadelphia is only dairy and sugar. That way Joseph can still enjoy “normal” ice cream!
Yes, I am planning on trying some of those as well!
Would this work with Greek Yogurt? Can’t wait to try this.
Hi Stacey, The Cook’s Illustrated background on this recipe stated that they originally tested it with Greek yogurt, but that the resulting frozen yogurt was chalky tasting, and the plain yogurt created a much creamier frozen yogurt. Hope that helps!
I loved TCBY when I was younger! So, it’s surprising to me that I’ve never made it at home. Lots of ice cream, but not frozen yogurt. This recipe is super easy and looks delicious. Lovely photos, Michelle!
I love lemon flavor. I assume this recipe could work with any citrus. Have you tried anything other than orange? Any advice if I venture into lemon, lime, or grapefruit?
Hi Manuel, I haven’t tried other citrus flavors, but yes, I would just make the appropriate substitutions, I don’t think you would need to do anything else.
Maybe Agave would work for Lyle’s Golden Syrup? Or simple syrup made with Orange juice for some extra orange flavor?
Hi Nina, The recommended substitution is light corn syrup.
I think Joseph is lucky to have a mom like you.
Ditto to questions above—substitute corn syrup for Kyle’s?
Not sure if Kyle’s readily avaialable at local supermarkets but easily found online.
Hi Joe, Yes, you can substitute light corn syrup for Lyle’s Golden Syrup. If your grocery store has an international aisle with a British section, it will probably be stocked there. Otherwise, it is available on Amazon, King Arthur Flour, etc. (I provided a link above).
I ditto Annemarie’s comment . . . is Lyle’s Golden Syrup like light/clear Karo syrup?
Hi Michelle, It falls between honey and molasses on the syrup spectrum. You can find it in most larger grocery stores, in the international aisle (British section). If you can’t find it, it’s available online (link above), or you can substitute light corn syrup.
This looks delicious, thanks for sharing another fantastic recipe. I am not familiar with Lyle’s Golden Syrup. What is it and is it available in grocery stores? Thanks.
Hi Annemarie, It is a product originating in the UK and is sort of a cross between honey and molasses. It’s available in most larger grocery stores that have an international aisle. You can also purchase it online (I’ve included a link above in the ingredients list).