greek yogurt ice cream

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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!

Prep Time5

churn time20

Total Time25

Course: Dessert

Cuisine: American

Keyword: greek yogurt

Servings:

Calories: 462kcal

Author: Mika Kinney

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

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

Yogurt: Whole milk only. Nonfat or 2% produces an icy texture. Best yet is to use Skyr yogurt like Painterland which has nearly no tang and 6% fat.

No ice cream maker? The stir method works — pour into a metal bread pan, stir every 30 minutes for the first 4 hours, then freeze overnight. It takes more attention but gets you there.

Vanilla bean paste: 2 tablespoon vanilla extract works as a 1:1 substitute.

Storage: Cover tightly and freeze up to 1 month. Rest 5–8 minutes before scooping. Do not refreeze after fully melting.

Make ahead: Ideal for entertaining — make the base up to 3 days ahead. Add toppings fresh at serving time.

Optional to whip your heavy cream: This helps a lot with the no churn method and for easier scooping after frozen. Whip it first and then fold into the yogurt mixture.

Reduce calories: You can leave out the heavy whipping cream to reduce the calories, but keep the protein high. And if you don't mind the Greek yogurt tang!

Nutrition