Almost-Famous Frozen Yogurt

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Mass hysteria seems to ensue whenever the frozen-yogurt chain Pinkberry opens one of its mod, pastel- colored shops. In 2005, when the first store arrived in West Hollywood, CA, lines snaked around the block and security guards were called in for crowd control. The commotion hasn’t died down since. Fans are so faithful, they’ll often wait up to half an hour for the specialty: tart, tangy, not-too-sweet frozen yogurt loaded with fresh fruit and oddball toppings like Fruity Pebbles and yogurt chips. Of course, at around $5 a cup plus $1 per topping, the soft-serve treat can take a toll on the wallet, which is why Victoria Edelman, from Randolph, NJ, wrote to us begging for the recipe. Pinkberry reps said they’d never divulge their secrets, so Food Network Kitchens designed this addictive copy.
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  • Level: Easy
  • Total: 45 min (or more, depending on your ice cream maker)
  • Active: 10 min
  • Yield: 1 quart
  • Nutrition Info
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  1. Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
  2. For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

Cook’s Note

For better flavor and texture, use organic yogurt. Make sure it’s extra cold for faster churning.

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