This Salted Caramel Frozen Yogurt is creamy, tangy, sweet, and a little salty in the best way.
It tastes like a cozy caramel treat, but it is lighter than ice cream and easy to make at home.
Servings and Time
Servings: 6
Prep time: 15 minutes
Cook time: 8 minutes
Chill time: 2 hours
Freeze time: 25 minutes in an ice cream maker or 4 to 6 hours without one
Total time: About 2 hours 50 minutes with an ice cream maker
Why I Love This Recipe
I love this recipe because it feels fancy, but it is really simple. The first time I made it, I wanted something cold and creamy without making a huge mess in the kitchen. The caramel smelled amazing while it bubbled, and once it chilled into the yogurt, it tasted like something from a dessert shop.
- It uses simple ingredients.
- The sweet and salty flavor is rich but not too heavy.
- Greek yogurt gives it a nice creamy tang.
- You can make it with or without an ice cream maker.
- It feels special enough for guests but easy enough for a regular night.
What You’ll Need
1 cup granulated sugar
4 tablespoons unsalted butter, cubed
1/2 cup heavy cream, room temperature
1 teaspoon fine sea salt
3 cups plain full-fat Greek yogurt
1/2 cup whole milk
1 tablespoon vanilla extract
2 tablespoons honey
Tools Required
Medium saucepan
Whisk
Heat-safe spatula
Measuring cups
Measuring spoons
Large mixing bowl
Ice cream maker or freezer-safe loaf pan
Plastic wrap or lid
Recipe and Instructions
Step 1: Melt the Sugar
Add 1 cup granulated sugar to a medium saucepan. Warm it over medium heat. Stir often until the sugar melts into a smooth amber liquid.
Step 2: Add Butter
Carefully stir in 4 tablespoons cubed unsalted butter. The caramel will bubble. Keep stirring until the butter is fully melted and smooth.
Step 3: Add Cream and Salt
Slowly whisk in 1/2 cup room-temperature heavy cream. Stir until smooth. Add 1 teaspoon fine sea salt. Remove from heat and let the salted caramel cool for 20 minutes.
Step 4: Mix the Yogurt Base
In a large bowl, whisk together 3 cups plain full-fat Greek yogurt, 1/2 cup whole milk, 1 tablespoon vanilla extract, and 2 tablespoons honey until smooth.
Step 5: Add the Caramel
Pour the cooled salted caramel into the yogurt base. Whisk until fully mixed, or leave a few caramel ribbons if you want swirls.
Step 6: Chill the Mixture
Cover the bowl and chill the salted caramel yogurt mixture for 2 hours. This helps it freeze creamier.
Step 7: Freeze the Frozen Yogurt
Pour the chilled mixture into an ice cream maker and churn for about 25 minutes, until thick and soft-serve style. No ice cream maker? Pour it into a freezer-safe loaf pan and freeze for 4 to 6 hours, stirring every 45 minutes for the first 3 hours.
Step 8: Serve
Scoop the Salted Caramel Frozen Yogurt into a round bowl. Add extra caramel drizzle and a tiny pinch of fine sea salt.
Pro Tips
Use full-fat Greek yogurt for the creamiest texture.
Let the caramel cool before mixing it with yogurt, or the yogurt can turn thin.
Do not walk away while melting sugar. It can burn fast.
For softer frozen yogurt, let it sit on the table for 10 minutes before scooping.
Add the salt slowly if you like a lighter salty taste.
Why This Recipe Works Quick Science
Sugar keeps the frozen yogurt from turning rock hard.
Greek yogurt adds thickness and tang.
Heavy cream in the caramel adds fat, which makes the texture smoother.
Chilling the mixture first helps it freeze faster and creamier.
Salt balances the sweetness and makes the caramel flavor stronger.
Common Mistakes
Burning the sugar: Keep the heat at medium and stir often.
Adding cold cream: Room-temperature cream blends better and splatters less.
Skipping the chill time: Warm mix freezes icy.
Using low-fat yogurt: It can taste thin and freeze harder.
Adding too much salt: Start with 1 teaspoon, then adjust next time.
Substitutions and Variations
Use maple syrup instead of honey.
Use vanilla Greek yogurt, but reduce honey to 1 tablespoon.
Add crushed pretzels on top for crunch.
Swirl in mini chocolate chips before freezing.
Use coconut yogurt for a dairy-free version, but the texture will be less creamy.
Make Ahead Tips
Make the salted caramel up to 1 week ahead and keep it in the fridge.
Make the yogurt base 1 day ahead and chill it covered.
Churn right before serving for the softest texture.
What to Serve With
Fresh apple slices
Sliced bananas
Brownies
Warm apple crisp
Crushed cookies
Extra salted caramel sauce
Leftovers and Storage
Store leftovers in a freezer-safe container with a lid.
Press plastic wrap on the surface before adding the lid to help stop ice crystals.
Freeze for up to 2 weeks.
Let it sit out for 10 to 15 minutes before scooping.
Macros Information
Estimated per serving:
Calories: 285
Protein: 10g
Carbs: 38g
Fat: 11g
Sugar: 36g
Fiber: 0g
FAQ
Can I make this without an ice cream maker?
Yes. Freeze it in a loaf pan and stir every 45 minutes for the first 3 hours.
Can I use regular yogurt?
Yes, but Greek yogurt makes it thicker and creamier.
Why is my frozen yogurt hard?
Homemade frozen yogurt freezes firmer than store-bought. Let it soften before scooping.
Can I use store-bought caramel?
Yes. Use about 3/4 cup salted caramel sauce.
Final Thoughts
This Salted Caramel Frozen Yogurt is sweet, creamy, salty, and easy to love. Make a batch, scoop it into your favorite bowl, and enjoy every caramel-packed bite. Leave a comment with how it turned out or any questions you have.
