By Made with just 4 ingredients, this frozen Greek yogurt ice cream packs in 17g of protein and takes just 5 minutes of work. Naturally sweetened and flavored with honey and vanilla bean paste, it's an easy sweet treat that's much better for you than sugar-loaded store-bought. I prefer to make mine quickly in an ice cream maker, but you can also make it just by popping it in the freezer!
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This is another one of those recipes that I've been sitting on for a while because I just couldn't get it quite right! I'm such a stickler for creamy ice cream that it needed to be just right. Adding honey was the final aha moment because it has a lower freeze point, so it keeps the Greek yogurt ice cream creamy and not icy!
And after first testing this without an ice cream maker (we literally didn't own one up until a month ago), I know for a fact this can be a no-churn recipe too. Simply pop it in the freezer, but stir it every 30 minutes for the first 3-4 hours to minimize ice crystals forming.
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full fat is a must
Fat is why ice cream is SO creamy! If you've ever been to one of those seasonal ice cream shops that has the best ice cream, it could very well be because their dairy is from local cows and has a higher fat percentage than technically allowed by the FDA (shhh). Fat freezes slowly, therefore preventing ice crystals from forming, which is why it's so important to use full-fat Greek yogurt and a little heavy whipping cream.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Whole milk Greek yogurt: Use plain if you can. Vanilla will work, but then just skip the honey and added vanilla altogether. If you're looking for a cottage cheese one, check out our cottage cheese ice cream.
- Heavy whipping cream: You can omit this, and it will reduce the calories a lot while keeping the protein high. But, I swear it makes all the difference! For an extra yum, whip it first and then fold it into the Greek yogurt mixture.
- Honey and vanilla bean paste: For sweetness and flavor! Maple syrup will work too, and vanilla extract, but vanilla extract is far less flavorful.
- Toppings: I topped mine with a homemade magic shell (chocolate chips and coconut oil), pistachios, and flaky sea salt. Feeling very Greek with this one!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
going the extra mile
For extra creamy ice cream, you can whip the heavy whipping cream first and fold it in. Especially helpful if you're not using an ice cream machine. This is a standard base for no-churn ice creams.
step by step: tips to nail this recipe every time
- Whisk fully: Honey likes to be sticky (pun intended) and stick to the bowl or the bottom. So, whisk well!
- Use a metal or plastic loaf pan: Press plastic wrap directly onto the surface to prevent crystals from forming on the top.
- Let it sit before scooping: This can become very hard after freezing overnight, so let it sit out for a bit before scooping. And use a scoop that's been run under hot water.
quick recipe video
tips for using an ice cream maker
We use the KitchenAid stand mixer and love it, but it definitely has some quirks:
- Pour the mixture into the ice cream base while it's running
- Freezing the bowl for about 6 hours was perfect for not over-freezing the ice cream
- It takes about 20 minutes to churn this but can vary
no ice cream maker? no problem
Pour the base into a metal bread pan or freezer-safe container, press plastic wrap onto the surface, and stir thoroughly every 30 minutes for the first 4 hours. Each stir breaks up the ice crystals as they form. Skip even one stir, and you'll notice the texture suffers. After 4 hours, cover tightly and freeze undisturbed overnight.
Also delicious for the summer, try our strawberry greek yogurt icebox cake and frozen yogurt smores clusters! And here are 24 greek yogurt dessert recipes if you have leftovers!
Recipe
greek yogurt ice cream
Ingredients
ice cream base
- 3 cups plain whole milk Greek yogurt
- ¾ cup heavy whipping cream
- ½ cup honey
- 2 tablespoon vanilla bean paste (sub: 2 tablespoon vanilla extract)
- pinch of salt
chocolate shell + topping (optional)
- ½ cup dark or semi-sweet chocolate chips
- 1 tablespoon coconut oil
- ¼ cup roasted pistachios (roughly chopped)
- Flaky sea salt (for finishing)
Before you start!
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Instructions
- Add 3 cups plain whole milk Greek yogurt, ¾ cup heavy whipping cream, ½ cup honey, 2 tablespoon vanilla bean paste, and pinch of salt to a large bowl. Whisk vigorously for 1-2 minutes until completely smooth and honey is fully incorporated with no streaks.
- Ice cream maker method (recommended): Churn base in your ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container, press plastic wrap onto the surface, and freeze for at least 2 hours before scooping for an ice cream's scoop or serve right away for soft serve texture.No-machine method: Pour into a metal bread pan or freezer-safe container. Smooth the surface, then press plastic wrap directly onto it. Stir thoroughly every 30 minutes for the first 4 hours to break up forming ice crystals. After the final stir, cover tightly and freeze undisturbed overnight.
- When ready to serve, let the pan sit at room temperature for a bit to soften. Also use a scoop that's been run under hot water. Scoop into bowls or cups.
- Make the chocolate shell if desired: combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring between each, until fully melted. Let cool 2-3 minutes.
- Drizzle chocolate shell over scoops. Immediately scatter pistachios and a pinch of flaky salt before the chocolate sets (it sets pretty quick!). Serve as soon as the chocolate shell melts.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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