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Yogurt Ice Cream Recipe

This yogurt ice cream recipe is so smooth and tasty that many people prefer it over the traditional version. Use this basic version as a starting point for your own creations.

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One of the biggest trends in healthy snacking is the frozen yogurt shop. It’s easy to enjoy your own custom-made yogurt ice cream at home--all you need is an ice cream maker and a few simple ingredients.

Yogurt Ice Cream Recipe

Philadelphia Style: Without Eggs
No eggs / Eggless

yogurt ice cream recipe Prep Time: 5 minutes
Chill Time: at least 2 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 3 cups
Servings: Three 1 cup servings


3 cups nonfat Greek yogurt

2/3 cup white sugar

1 teaspoon vanilla extract

Make ice cream without an ice cream maker.

Stir all ingredients together until sugar has completely dissolved.

Cover and refrigerate for one hour.

Freeze mixture in an ice cream maker according to directions.

Store yogurt ice cream in a plastic container with plastic wrap over the ice cream’s surface.

Results are best when frozen for at least two hours.

Yogurt Ice Cream Recipe

Custard Style
With eggs

Prep Time: 5 minutes
Chill Time: at least 3 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 3 cups
Servings: 3 1-cup servings


1 cup whole milk
1 cup heavy whipping cream
3/4 cup sugar, divided
3 large egg yolks
1 cup whole-milk Greek yogurt
Pinch of salt

Make ice cream without an ice cream maker.

Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan.

Bring mixture to a simmer, stirring until sugar dissolves.

Whisk egg yolks and 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended.

Return mixture to saucepan and stir over medium low heat until custard thickens slightly and coats back of spoon.

Pour mixture through strainer into a bowl. Place bowl with custard in larger bowl filled halfway with ice and water.

Whisk occasionally for about 5 minutes.

Remove bowl from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate mixture until chilled.

Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm.

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