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Homemade Greek Yogurt Ice Cream

Creamy Homemade Greek Yogurt Ice Cream You Can Customize

Delight in creamy, customizable Homemade Greek Yogurt Ice Cream featuring Greek yogurt, honey, and endless toppings.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 4 hours
Servings: 6 cups
Course: Desserts
Cuisine: Greek
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Greek Yogurt Use low-fat yogurt for a lighter option.
  • 1 cup Heavy Cream Full-fat yields the best results.
  • 1 cup Whole Milk Almond milk can be used for a lighter version.
  • ½ cup Honey Maple syrup or agave can be alternatives.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for better flavor.
  • 1 tablespoon Lemon Juice Enhances the tanginess of the yogurt.

Equipment

  • Ice cream maker
  • mixing bowl
  • airtight container

Method
 

Instructions
  1. In a medium bowl, whisk together 2 cups of Greek yogurt, 1 cup of heavy cream, and 1 cup of whole milk until smooth and creamy, about 2–3 minutes.
  2. Stir in ½ cup of honey until fully dissolved, tasting for sweetness as needed.
  3. Mix in 1 teaspoon of pure vanilla extract and 1 tablespoon of lemon juice, stirring for an additional minute.
  4. Transfer the mixture into a lidded container and refrigerate for at least 1 hour.
  5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 20–25 minutes.
  6. Scoop the churned ice cream into an airtight container, smoothing the top, and freeze for a minimum of 4 hours.
  7. Scoop out servings into bowls or cones and add toppings like fresh fruit or crushed nuts.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 75mgPotassium: 250mgSugar: 22gVitamin A: 400IUVitamin C: 1mgCalcium: 150mgIron: 0.2mg

Notes

Store in the fridge for 1-2 days or freeze for up to 2-3 weeks. Use plastic wrap to prevent ice crystals.

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