Ice cream has a bigger profit margin than frozen yoghurt. Frozen yoghurt uses a machine that is gravity fed, therefore the over run (air in the product) is only 30 to 40 %. Ice cream machines use an air pump and the over run can be as high as 100%. I own a fro yo store non franchise.We invite anybody to place their $6 ice cream cups on our scales and they are amazed when the cost shows at around $4.50. They are paying for AIR!!!! So weigh and pay is a fairer way to go, you just have to be sensible with your portions. I am not knocking ice cream because the air is part of what makes the ice cream fluffy, it is just a different product from frozen yoghurt.
I worked with ice cream for 10 years before selling frozen yoghurt and much prefer the yoghurt, as we use a liquid mix (most ice creams and yoghurts are powder mixes with water or milk added). I dont eat icecream any more!!
A tutti frutti licence for one store costs $25000 US in most countries, I dont know the cost in Malaysa but the master licence was about $3000000 US.
If you have the knowledge it is easy to set your own store up, all you need is the topping, mix and packaging suppliers, and choose good quality machines.

Cheers guys