Image Map

Wednesday, January 16, 2013

Greek Yogurt Ice Cream

I'm jealous that some of you are living with snow on the ground. We're just wet here - soaked to the bone and chilly. To confuse things even more, just a few days ago it is near 60 degrees, super foggy, and felt like a different season. I made this Greek Yogurt Ice Cream, we walked the foggy beach and visited a sad whale that was the victim of the North East storm series hitting us these past few months. It's a little spooky to think this is January in Massachusetts...

I understand ice cream is an odd choice for winter but I couldn't help myself. The idea of Greek Yogurt Ice Cream just sounded too delicious and this smart recipe doesn't require an ice cream maker or any equipment other than a metal bowl and electric beater. Similar to the Chamomile-Yogurt Panna Cotta it has the distinctive yogurt zing which I like and a strong honey sweetness.

Greek Yogurt Ice Cream 
adapted from Ancient Grains for Modern Meals 

2 cups plain whole-milk Greek yogurt
1 1/2 cups heavy whipping cream
1/2 cup honey
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
box of Anna's chocolate mint cookies

1. Place all the ingredients in a large stainless steel bowl. Whisk until they are well blended and the honey is incorporated.

2. Cover with a led or with plastic wrap and refrigerate the mixture for 2 hours. Freeze in an ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker - transfer the bowl with the ice cream to the freezer. After 1 hour, beat the mixture using a handheld mixer until smooth while scraping down the sides of the bowl with a spatula. This prevents formation of ice crystals. Return to the freezer and repeat a few more times until frozen. This will take at least 5 hours, depending on your freezer.

3. Remove from freezer at least 15 minutes before serving. After the ice cream was in our freezer for a few days it got very hard. I had to let it rest out for 30-40 minutes but once soft still tasted delicious. Scoop into a bowl and top with your favorite crisp cookie or sandwich between two of Anna's chocolate and mint thins. 


  1. this looks great Sarah! My son wanted to try it immediately but we didn't have all the ingredients - amazing pictures too, especially the whale!

  2. Hi Julia - I hope you guys try it out, yummy!

  3. Ah, I've had this cookbook for over a year and this recipe had caught my eye but I've yet to make it. This might just be the nudge I need. Who cares that a fresh foot of snow has just fallen and we're well under freezing! ;-) Hope winter comes soon for you there!

  4. I also love yogurt ice cream... thanks for sharing this guide to us. will try to make this coming weekend and hope I can do it right.

  5. Yes, I hope you guys try it and enjoy! Yummy, I could go for a bowl now...

  6. Yogurt ice cream is delicious and healthy and my kids will love this one. Thanks for sharing the ingredients and directions!


Related Posts Plugin for WordPress, Blogger...