Easy Greek Yogurt Ice Cream Recipe | Healthy No Churn Dessert
This no-churn Greek yogurt ice cream is a creamy, tangy, healthier treat made with simple ingredients and no machine. Whisk, freeze, and enjoy soft-serve or scoopable texture with customizable mix-ins.
Ingredients
Ingredients
- 2 cups full-fat Greek yogurt (plain; 5% works best for creaminess)
- 1/2 cup heavy cream or whole milk (cream gives a richer, softer scoop)
- 1/3–1/2 cup honey or maple syrup (adjust to taste; more sweetener = softer texture)
- 1–2 tablespoons granulated sugar or allulose (optional) (boosts scoopability without extra liquid)
- 1 1/2 teaspoons pure vanilla extract
- Pinch of fine sea salt (enhances flavor)
- Optional mix-ins: 1–1 1/2 cups chopped strawberries, crushed cookies, mini chocolate chips, toasted nuts, or swirls of jam
Instructions
Instructions
- Line a metal loaf pan or shallow freezer-safe dish with parchment paper.
- In a large bowl, whisk the Greek yogurt, honey or maple syrup, vanilla, and salt until smooth.
- If using, whisk in the granulated sugar or allulose until dissolved.
- Pour in the heavy cream or milk and whisk vigorously for 1–2 minutes to incorporate air until the mixture looks silky and slightly thick.
- Taste and adjust the sweetness, remembering flavors will dull when cold.
- Gently fold in any desired mix-ins, or dollop jam or nut butter on top and ripple with a butter knife.
- Spread the mixture into the prepared pan and press parchment directly onto the surface to limit ice crystals.
- Freeze for 3–4 hours for soft-serve texture or 5–6 hours for firmer scoops.
- If very firm, let the ice cream sit at room temperature for 5–10 minutes, warm your scoop under hot water, wipe dry, then scoop.
- For extra creaminess, stir the mixture once after 60–90 minutes of freezing to break up icy edges.
Notes
Use cold ingredients so the base sets faster. Avoid nonfat yogurt to prevent iciness; choose full-fat or at least 2%. Don’t overdo watery fruit; pat it dry or use thick jams or roasted fruit. Store with parchment or plastic wrap pressed on the surface in an airtight container for up to 2 months. Soften 5–10 minutes at room temperature before scooping. Variations: vanilla bean, strawberry swirl, chocolate chunk fudge, lemon blueberry cheesecake, peanut butter crunch, or mocha almond. Dairy-free option: thick coconut yogurt and full-fat coconut milk.