Greek Yogurt Ice Cream

Looking for a dessert that’s both refreshing and good for you? Meet Greek yogurt ice cream. It’s the perfect mix of creamy indulgence and tangy goodness, plus it’s healthier than traditional ice cream. This recipe is inspired by the Mediterranean tradition of strained yogurt (straggisto) and is super easy to make. Whether you’re craving something sweet on a hot summer day or simply want a guilt-free treat, this one’s a winner.

Let’s break it all down step by step.

What to Expect from This Recipe

Make Ahead Tip: Yep, you can whip this up in advance! Store it in your freezer for up to two weeks, but for the best texture, try to eat it within three days.

Time Required:

• Got an ice cream maker? Prep in 20 minutes and freeze for 30 minutes.
• No machine? Prep in 15 minutes and freeze (with occasional stirring) for around 6 hours.

Servings: About 6. Feel free to cut it in half or double it, depending on your crowd.

Skill Level: Easy. Great for anyone, whether you’re a kitchen newbie or already love experimenting.

Gear You’ll Need:

• Blender or food processor
• Ice cream maker (if you have one—optional!)
• Spatula
• Airtight container

What You’ll Need

Basic Ingredients:

• Greek Yogurt: 2 cups. Use full-fat for the creamiest results, but low-fat works too!
• Sweetener: ½ cup of your choice—honey, maple syrup, or agave syrup. Adjust to taste.
• Vanilla Extract: 1 teaspoon for that little something extra.
• Milk or Cream: ½ cup. Almond milk, coconut milk, or heavy cream all work.
• Optional Goodies: Fruits (like berries or mango), nuts, chocolate chips, or even peanut butter.

Substitutions:

• Want it sugar-free? Try using stevia or monk fruit sweetener instead of honey.
• No Greek yogurt? You can use labneh for an extra thick, creamy texture.
• Prefer regular milk? Oat milk or regular dairy milk are great alternatives.

A Quick Note:

Quality matters with the yogurt—choose a thick, rich Greek yogurt for the best results. Regular yogurt won’t give you that creamy texture.

How to Make It

Step 1: Blend It All Together

Throw the yogurt, sweetener, vanilla, and milk or cream into a blender or food processor. Blend until smooth. If you’re adding fruit, stir it in after blending—this keeps the fruit nice and chunky.

Want to know if you blended it enough? The mix should be thick but smooth, with no sweetener grains left.

Step 2: Use an Ice Cream Maker (Optional)

Pour the mix into your ice cream maker and churn for about 20–25 minutes. The texture will be soft-serve style at this point. Want it firmer? Pop it in a container and freeze for another two hours.

No ice cream maker? No problem!

Step 3: No-Churn Method

Pour the mix straight into an airtight container and put it in the freezer. Here’s the trick: Stir it every 30–45 minutes for the first 3 hours. This keeps those pesky ice crystals away. After about 6 hours, it’ll be ready to scoop.

Step 4: Scoop & Enjoy

Before serving, let the ice cream sit out for 5 minutes to soften a bit. Scoop into bowls—or cones if you’re feeling fancy—and enjoy!

One quick tip: Over-freezing can make it rock-hard. Just let it thaw for a few minutes, and you’re good to go.

Ways to Make It Your Own

Customize the Flavors:

• Spice It Up: Add cinnamon or cardamom for something different.
• Go Fancy: Try swirling in a berry compote or drizzling melted dark chocolate on top.
• Seasonal Ideas: Use fresh strawberries in summer or spices like nutmeg and ginger in winter.

Dietary-Friendly Options:

• Gluten-Free: It’s naturally gluten-free, just double-check if you’re using mix-ins like chocolate chips.
• Vegan: Use coconut yogurt and maple syrup.
• Keto-Friendly: Swap honey for a low-carb sweetener like allulose, and sub heavy cream for milk.

Serving & Storing Tips

How to Serve:

• Scoop it into bowls or cones and add a garnish for flair—think fresh mint, chopped nuts, or a drizzle of honey.
• Pair it with warm brownies or fresh fruit for the ultimate dessert combo.

Storing Leftovers:

Keep it in an airtight container with plastic wrap touching the surface to avoid freezer burn. It’ll stay fresh for up to 2 weeks, but honestly, it’s best when eaten within 3 days.

And there you have it—all the steps to make creamy, tangy Greek yogurt ice cream. Whether you customize it with bold flavors or stick to the classic version, this recipe’s bound to be a crowd-pleaser. Ready to dig in?

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