Around every 30 minutes (for up to 3 hours), stir the slush. Option two: Freeze the mixture in a shallow container.
Option one: Freeze the yogurt mixture in an ice cube tray, then blend in a Vitamix or Blendtec until smooth and creamy. When ready to eat again, thaw fifteen to twenty minutes before serving. Store leftovers in an airtight container for up to a month. Serve immediately, or transfer to a container and freeze up to a half hour for a firmer texture. Turn off the ice cream machine, and stir in any desired add-ins. This time can vary due to humidity, brands of yogurt, and different machines. Mine usually takes about ten to fifteen minutes to thicken into an ice cream texture. Pour the sweetened yogurt into the ice cream machine, and churn according to the manufacturer’s directions. Start by whisking the yogurt and sweetener together. Some machines require preparation ahead of time.
If using an ice cream maker, read the instruction manual that comes with your specific brand and model.
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