The rate of melting depends on the size of the container or scoop and the composition of the ice cream. Eventually, typically within 15 to 20 minutes, all of the ice cream will have melted and will look like heavy cream. Like any dairy product, as soon as it is subject to spoilage as the temperature increases.

Frozen yogurt melts faster than ice cream, because of its semi-frozen consistency.

To maximize the shelf life of frozen yogurt after opening, place plastic wrap over the surface of the exposed frozen yogurt before re-closing the package; this will minimize the formation of ice crystals and prevent the loss of texture.

When yogurt is frozen then thawed, it can separate and become grainy and watery. The yogurt may also take on an acidic taste and some of the live bacterial cultures abundant in natural yogurt may be destroyed by the freezing process. However, thawed yogurt is still healthy to eat.

Turning Yogurt into Fro-Yo Churn until the yogurt reaches the consistency of soft-serve ice cream — you can actually serve it right away just like this if you like!

Yes, you can freeze yogurt. While you may not love the texture of yogurt in the cup after thawing, yogurt can be frozen for different purposes, such as to use in baking and in smoothies, allowing you to make good use of that great deal you found at the store.

Frozen yogurt is slightly different than ice cream, as it’s made from cultured milk instead of cream. There’s no minimum fat requirement for frozen yogurt, and there’s often more sugar in frozen yogurt than in ice cream. The biggest nutritional difference between frozen yogurt and ice cream is the fat content.

But is the same true for the beneficial probiotic bacteria (a.k.a. “active cultures”)? Those friendly bacteria are hardy little organisms and, when frozen, simply become dormant until heated up. Sure, you may lose a few here and there, but all in all, don’t worry about your dessert. It’s alive and well.