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Greek Yogurt Ice Cream

Greek Yogurt Ice Cream
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This homemade Greek Yogurt Ice Cream is a refreshing and nourishing summer treat that balances tartness and sweetness. Made with full-fat Greek yogurt, honey, and vanilla, it offers a creamy, satisfying texture without heavy sugar. It's an easy-to-make, versatile dessert that can be customized with various mix-ins and is a healthy alternative to traditional ice cream, packed with protein and probiotics.

Ingredients

Scale

3 Cups Full-Fat Greek Yogurt
1/2 Cup Raw Honey or Maple Syrup
1 Tablespoon Pure Vanilla Extract
1/4 Teaspoon Sea Salt
1/2 Cup Optional Mix-ins

Instructions

  1. Gather a large mixing bowl, a sturdy whisk, and a freezer-safe container. If using an ice cream maker, prepare it according to manufacturer's instructions
  2. Place the cold full-fat Greek yogurt in the large mixing bowl
  3. Pour in the honey or maple syrup and whisk until the mixture is smooth and glossy, ensuring the sweetener is fully incorporated
  4. Add the vanilla extract and sea salt, then whisk vigorously to aerate the mixture, making it light and fluffy
  5. If using an ice cream maker: Pour the mixture into the chilled canister and churn for 20 to 25 minutes, or until it reaches a soft-serve consistency. Fold in any optional mix-ins
  6. If not using a machine (still-freeze method): Pour the mixture into a shallow metal pan. Place it in the freezer
  7. For the still-freeze method, every 30 minutes, remove the pan and whisk briskly to break up any ice crystals. Repeat this process 4 or 5 times until the mixture becomes thick and creamy
  8. Transfer the mixture (from either method) to your freezer-safe container, cover tightly with plastic wrap or a lid, and freeze for at least four hours (or an additional hour after churning) to firm up to a scoopable texture
  9. Let the Greek Yogurt Ice Cream sit at room temperature for 10-15 minutes before serving for optimal scoopability

Notes

Always use full-fat Greek yogurt for creaminess; low-fat may result in an icy texture. If yogurt is thin, strain it through cheesecloth for an hour before starting.

Avoid over-mixing ingredients; whisk just until combined and smooth.

Chill your storage container beforehand to prevent quick melting upon transfer.

If honey is thick or crystallized, warm it slightly to blend seamlessly.

For a softer, more scoopable consistency, add a tablespoon of vodka or vegetable glycerin, as alcohol prevents ice cream from becoming rock hard.

Be patient during the freezing process to allow proper texture development.

To prevent freezer burn, press a piece of parchment paper directly onto the surface of leftovers.

Store in an airtight container in the coldest part of your freezer (avoid the door) for up to two weeks.

For dairy-free, use thick Greek-style coconut milk yogurt. For vegan, swap honey for agave nectar or maple syrup.

Experiment with variations: PB&J (swirl in peanut butter and strawberry jam), Chocolate Chunk (fold in dark chocolate chips and cocoa powder), Lemon Zest & Blueberry, or 'cheesecake' style (crushed graham crackers).

Consider adding spices like ground cinnamon or a tiny pinch of cayenne pepper, or swirls of Nutella or Biscoff spread for indulgence.

Find it online: https://recipeforhouse.com/greek-yogurt-ice-cream/