Easy Greek Yogurt Ice Cream Recipe

Introduction

This easy Greek yogurt ice cream is a creamy and healthier alternative to traditional ice cream. With the rich flavors of peanut butter, honey, and a touch of dark chocolate, it’s a delightful treat you can make at home without an ice cream maker.

Ingredients

• 2 cups Greek yogurt (full-fat for best texture)
• 1/4 cup honey
• 1/3 cup peanut butter (creamy and unsalted)
• 2/3 cup coconut milk (full-fat canned for creaminess)
• 2 oz dark chocolate (finely chopped for easier melting)
• 2 tsp vanilla extract (I use Nielsen-Massey brand)

Instructions

1. Step 1: Strain the Greek yogurt overnight to remove excess moisture. This will ensure your ice cream has a rich and creamy texture.
2. Step 2: In a large mixing bowl, combine the strained Greek yogurt, peanut butter, honey, vanilla extract, and coconut milk. Use a mixer to blend these ingredients together until smooth and well combined.
3. Step 3: Fold in the finely chopped dark chocolate if desired, for added flavor and texture.
4. Step 4: Cover the bowl with plastic wrap or a lid and place it in the freezer for 45 minutes to start the freezing process.
5. Step 5: Remove the bowl from the freezer and stir the mixture thoroughly with a rubber spatula, mixing the frozen edges into the softer center.
6. Step 6: Repeat the freezing and stirring every 30-45 minutes until the ice cream reaches your desired creamy consistency.
7. Step 7: Serve immediately for a soft treat or freeze solid for later. If frozen solid, let it soften for 15-20 minutes before scooping.

Tips & Variations

• For an extra creamy texture, make sure to use full-fat Greek yogurt and coconut milk.
• Try swapping peanut butter for almond or cashew butter for different nutty flavors.
• Add chopped nuts or fresh fruit as mix-ins for more variety and texture.
• If you prefer a sweeter ice cream, increase the honey amount slightly to taste.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. When ready to eat, remove it 15-20 minutes before serving to soften slightly for easier scooping. Stirring during freezing helps maintain a smooth texture, so try to keep that routine if making in advance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Greek yogurt without straining?

While you can skip straining, doing so may result in a less creamy texture because of the extra moisture in regular Greek yogurt. Straining overnight is recommended for the best results.

Is this recipe dairy-free?

This recipe uses Greek yogurt, which contains dairy. For a dairy-free version, you could try substituting with a plant-based yogurt, but the texture and flavor will differ from the original.

Easy Greek Yogurt Ice Cream Recipe

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★★★★★

4.6 from 50 reviews

This Easy Greek Yogurt Ice Cream is a creamy, nutritious, and naturally sweetened frozen dessert that combines the richness of full-fat Greek yogurt with the smoothness of peanut butter, sweetness of honey, and depth of dark chocolate. Made without an ice cream maker, this homemade treat is perfect for a quick, healthy dessert with a delightful texture and flavor.

• Author: Isla
• Prep Time: 10 minutes plus overnight straining
• Cook Time: 0 minutes (freezing time approximately 3-4 hours with intermittent stirring)
• Total Time: Approximately 4-5 hours including straining and freezing
• Yield: About 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Greek-inspired
• Diet: Low Fat

Ingredients

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Main Ingredients

• 2 cups full-fat Greek yogurt, strained overnight
• 1/4 cup honey
• 1/3 cup creamy, unsalted peanut butter
• 2/3 cup full-fat canned coconut milk
• 2 tsp vanilla extract (Nielsen-Massey recommended)
• 2 oz finely chopped dark chocolate (optional)

Instructions

1. Strain the Greek Yogurt: Start by straining 2 cups of unsweetened plain Greek yogurt overnight in a fine mesh sieve or cheesecloth to remove excess moisture. This step ensures a richer and creamier ice cream texture by reducing water content.
2. Combine the Ingredients: In a large mixing bowl, combine the strained Greek yogurt, peanut butter, honey, vanilla extract, and coconut milk. Use a mixer to blend everything until the mixture is smooth and fully incorporated.
3. Add Optional Mix-Ins: Fold in the finely chopped dark chocolate to the yogurt mixture, giving the ice cream a pleasant chocolate texture and flavor. This step can be skipped if you prefer a plain flavor.
4. Initial Freezing: Cover the bowl tightly with plastic wrap or a lid and place it in the freezer for 45 minutes to start the freezing process.
5. Stir the Mixture: Remove the bowl from the freezer and stir the mixture thoroughly with a rubber spatula, scraping the frozen edges into the softer center. This technique prevents large ice crystals and helps maintain creaminess.
6. Repeat Freezing and Stirring: Continue freezing and stirring every 30-45 minutes, repeating this process multiple times until the ice cream reaches the desired creamy consistency. This can take several hours.
7. Serve or Store: Once the ice cream is soft and creamy, serve immediately for the best texture. For firmer ice cream, freeze solid and remove 15-20 minutes before serving to soften for easier scooping.

Notes

• Straining the yogurt overnight is essential for a creamy ice cream texture.
• Using full-fat ingredients helps improve the richness and mouthfeel.
• The stirring process during freezing prevents ice crystals and creates a smoother consistency.
• Dark chocolate can be omitted or substituted with other mix-ins like nuts or berries.
• If you prefer a sweeter ice cream, adjust the honey quantity to taste, but be mindful of added sugars.

Keywords: Greek yogurt ice cream, healthy ice cream, no churn ice cream, peanut butter ice cream, homemade frozen dessert, natural sweetener dessert