This creamy Greek yogurt ice cream is a refreshing treat that’s super easy to make! With just a few ingredients, it’s rich, smooth, and healthier than traditional ice cream.
Honestly, who doesn’t love ice cream? The best part? It doesn’t need an ice cream maker. I just mix, freeze, and scoop—perfect for hot days!
Key Ingredients & Substitutions
Greek Yogurt: I always go for full-fat Greek yogurt for a creamier texture. If you want a lighter version, low-fat yogurt works fine, but it may be less creamy.
Sweetened Condensed Milk: This is key to achieving that sweet, creamy flavor. If you prefer a dairy-free option, try using coconut milk sweetened with cane sugar or a dairy-free condensed milk alternative.
Vanilla Extract: A must for flavor! You can use the extract from real vanilla beans for a more intense flavor or even vanilla paste if you have it. If you’re avoiding vanilla, almond extract can provide a nice twist.
Honey or Sugar: Sweeten to your preference! Instead of these, maple syrup or agave nectar can be great substitutes if you’re looking for a natural sweetener.
How Do I Make This Ice Cream Extra Creamy?
The key to achieving a super creamy texture lies in the mixing technique and ingredients. Make sure to whisk the Greek yogurt and sweetened condensed milk thoroughly so there are no lumps. Here’s how to do it:
- Use a big mixing bowl and a whisk to combine the yogurt and condensed milk smoothly.
- If it’s too thick, a tiny splash of milk can help loosen the mixture.
- Mix until the consistency is uniform and creamy before freezing.
This prevents icy lumps and makes your ice cream velvety smooth. And remember to let it sit out a little before serving to achieve the best scooping experience!
Easy Creamy Greek Yogurt Ice Cream
Ingredients:
- 2 cups plain Greek yogurt (full-fat preferred for creaminess)
- 3/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- Optional: 2 tbsp honey or sugar (if additional sweetness desired)
How Much Time Will You Need?
This delightful Greek yogurt ice cream requires about 10 minutes of prep time and 4-6 hours to freeze. Just mix everything together, freeze, and your ice cream will be ready to enjoy before you know it!
Step-by-Step Instructions:
1. Prepare the Ice Cream Base:
Start by whisking the Greek yogurt in a large mixing bowl. Add the sweetened condensed milk and vanilla extract, and mix until everything is well combined and smooth. If you like your ice cream sweeter, taste the mixture and add honey or sugar as desired, then mix again.
2. Transfer to Container:
Once the mixture is smooth and creamy, pour it into a freezer-safe container. Use a spatula to smooth the top and ensure an even surface. This will help it freeze more uniformly.
3. Freeze the Mixture:
Cover the container tightly with a lid or plastic wrap. Place it in the freezer and let it freeze for at least 4-6 hours. If you want it to be extra firm, you can leave it in overnight!
4. Scoop & Serve:
When you’re ready to serve, take the ice cream out of the freezer and let it sit at room temperature for 5-10 minutes. This makes it easier to scoop. Then, scoop into bowls or cones and enjoy your delicious, homemade Greek yogurt ice cream!
FAQ for Easy Creamy Greek Yogurt Ice Cream
Can I Use Non-Fat Greek Yogurt?
Yes, you can use non-fat Greek yogurt, but keep in mind that the ice cream may be less creamy due to reduced fat. If you want a richer texture, consider blending in a couple of tablespoons of heavy cream.
How Do I Sweeten My Ice Cream Without Condensed Milk?
If you’d prefer a healthier option without sweetened condensed milk, you can blend 2 cups of Greek yogurt with 1/4 to 1/3 cup of maple syrup or honey. Just make sure to adjust the sweetness to taste, as different sweeteners have varying levels of sweetness.
Can I Add Mix-Ins to This Ice Cream?
Absolutely! Feel free to fold in mix-ins such as chopped fruits (like strawberries or bananas), chocolate chips, or nuts after you’ve combined the yogurt mixture but before freezing. Just be careful not to over-mix!
What’s the Best Way to Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. It’s best eaten within a week, but it can last up to a month. If it becomes too hard, let it sit at room temperature for a few minutes before scooping.
