In a clean and dry medium bowl, beat the egg whites until frothy with a wire whisk or hand-held mixer. Gradually add the sugar; increase the speed to high and beat until glossy, stiff peaks form, about 4-5 minutes.

In a separate bowl, whisk together the yogurt and vanilla until smooth. Gently fold in the egg whites. Cover with plastic wrap and refrigerate until cold, about 1 hour. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Enjoy!