How to make frozen yogurt using a professional machine

Frozen yogurt is a light, creamy, and tangy alternative to traditional ice cream—and an excellent addition to any foodservice offering. Popular in self-service kiosks, fast-food chains, and dessert bars, this product combines indulgence with a health-conscious twist. But how to make frozen yogurt that’s consistent, safe, and delicious every time? The answer lies in using the right ingredients and a dedicated frozen yogurt machine built for commercial use.

Making great frozen yogurt starts with high-quality ingredients and precise balance. A standard frozen yogurt recipe includes:

• Yogurt base, made with plain or flavoured yogurt (often with added milk or cream).
• Sweetener, such as sugar, honey, or alternative sweeteners like stevia.
• Stabilisers and emulsifiers, to improve texture and shelf life.
• Flavouring, from vanilla and chocolate to fruit purees or extracts.

Many businesses use professional liquid or powdered mixes for consistent results and easy handling. These bases are formulated for commercial frozen yogurt machines, with the right sugar and fat content to ensure proper freezing and dispensing.

Tip: keep your ingredients chilled before use. This reduces freeze time, improves consistency, and supports food safety.

A frozen yogurt machine differs from standard ice cream machines in the way it handles aeration and temperature. The machine chills the mix while incorporating air, creating a light, smooth, and spoonable texture ideal for immediate serving.

Key features to look for in an industrial frozen yogurt machine include fast and efficient cooling, easy product dispensing, and hygienic design. Systems like insulated bowls help maintain stable temperatures and improve energy efficiency, while intuitive controls simplify daily operation.

SPM offers three models particularly suited for frozen yogurt preparation.

• GT TOUCH: a compact machine with touch screen interface, high overrun performance, and the ability to dispense multiple product types. It supports both powder- and liquid-based mixes and integrates I-Tank™ insulated bowl technology for consistent cooling and reduced energy use.
• GT PUSH: equipped with a manual dispensing system and electronic temperature control, it offers fast extraction, reliable texture, and compact design for high-performance in limited spaces.
• KARMA: a soft serve model ideal for frozen yogurt, capable of dispensing up to 120 cones per hour. It features a cooled hopper and gravity-fed system, with three selectable consistency levels.

Each solution is designed to help operators produce consistently high-quality frozen yogurt while adapting to different space, volume, and service requirements.

Here’s a quick guide to making frozen yogurt in a professional setting.

1. Prepare your mix: choose a ready-to-use base or blend your own with yogurt, sweetener, and stabilisers.
2. Pre-chill the mixture: store it at refrigerated temperatures before pouring.
3. Load the mix into the machine: fill according to tank capacity.
4. Set freezing mode: follow the machine’s recommended settings for frozen yogurt.
5. Wait for texture development: this usually takes 20–30 minutes depending on the model.
6. Serve: once the ideal consistency is reached, dispense into cups or cones.
7. Clean and maintain: follow the cleaning cycle regularly to ensure hygiene and performance.

With the right equipment and handling, you can produce high-quality frozen yogurt that’s smooth, stable, and ready to customise with toppings.

Frozen yogurt isn’t just a trend—it’s a profitable, adaptable product for any foodservice business. Thanks to SPM’s reliable frozen yogurt machine lineup, creating it has never been easier.