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Coffee Frozen Yogurt

A recipe for Coffee Frozen Yogurt from the cookbook, Perfectly Creamy Frozen Yogurt. Instant coffee is dissolved in milk, then blended with yogurt and a basic meringue mixture before freezing.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 1 1/2 Quarts
Course: Dessert
Cuisine: International

Ingredients

  • 1/2 cup whole milk
  • 2 tablespoons Instant coffee or espresso powder
  • 1/4 cup water
  • 2/3 cup sugar
  • 2 large egg whites room temperature
  • 2 cups plain Greek-style yogurt cold
  • 1 teaspoon vanilla extract
Optional mix-in:
  • 1 1/2 cups crushed chocolate sandwich cookies

Instructions

    Cup of Yum
  1. Bring the milk to a simmer in a small saucepan. Add the coffee powder and stir to dissolve. Set aside to cool slightly.
  2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. While the sugar boils, beat the egg whites to soft peaks in a large clean bowl.
  4. When the sugar is ready, continue beating the eggs on low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes.
  5. Whisk together the yogurt, vanilla, and coffee mixture in a large bowl until smooth. Fold in the meringue.
  6. Pour the yogurt mixture into an ice cream maker and freeze according to manufacturer's directions.
  7. If using the optional crushed chocolate sandwich cookies to make the Mocha Cookies 'n' Cream, fold the cookies in after churning.
  8. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.