Easy Greek Yogurt Ice Cream Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/easy-greek-yogurt-ice-cream-recipe/
