Yogurt ice cream is a recipe I often make in the summer, just like coffee ice cream. It’s super easy to make at home and, even more conveniently, you don’t need an ice cream maker… and I don’t have one either! 😄
The secret to getting creamy ice cream is just one: using well-chilled ingredients. That’s why I put cream, yogurt, and even the bowls in the freezer a few hours before. This way, the mixture whips better and the final result is truly perfect.
This basic version of yogurt ice cream is very versatile:
we can personalize it differently each time, according to tastes and the season.
I like to enrich it with:
– melted chocolate drizzled on top
– crumbled nuts
– strawberry, cherry, or sour cherry topping
In short, let your imagination run wild! The beauty of this recipe is that it adapts to everything.
If you want to try it too, below you’ll find the complete step-by-step recipe!
See you soon, Susy
The image representing yogurt ice cream was generated with artificial intelligence.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 319.35 (Kcal)
- Carbohydrates 32.06 (g) of which sugars 31.86 (g)
- Proteins 4.28 (g)
- Fat 19.97 (g) of which saturated 0.63 (g)of which unsaturated 0.29 (g)
- Fibers 0.00 (g)
- Sodium 44.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for yogurt ice cream
- 3/4 cup sugar
- 3/4 cup heavy cream
- 1 cup plain natural yogurt (preferably Greek)
- 1 vanilla bean
To prepare yogurt ice cream you will need:
- Electric whisk
- 2 Bowls
Tips and storage
Use only cold ingredients: cream, yogurt, and even the bowls. I put them in the freezer for at least 30 minutes before starting.
Don’t skip stirring during freezer rest: breaking the ice crystals is crucial to achieving creamy ice cream, even without an ice cream maker
I store the yogurt ice cream in an airtight container, well-sealed, in the freezer. It stays perfect for about a week, although at my house it never lasts that long 😄
When I take it out of the freezer, I leave it at room temperature for 5-10 minutes before serving, so it becomes creamy again.
Frequently Asked Questions
I don’t have a vanilla bean, is extract okay?
Yes, certainly a teaspoon of vanilla extract works just fine.
Can I use vegetable cream?
Yes, but the texture of the ice cream will be a bit different.
