This yogurt ice cream is incredibly easy to make… and quick, too. And if you use purchased yogurt, there are no bowls to wash because all the ingredients can be mixed right in the yogurt container.

We’ve made coffee, vanilla, peach, and strawberry yogurt ice creams using this method, and all are keepers… although the coffee and vanilla versions are everyone’s favorites.

Here is the recipe.

  • Start with a pint of WHOLE MILK plain yogurt. Sometimes I use purchased yogurt, but usually I use the yogurt I make myself. The whole milk yogurt is necessary to achieve the creamy consistency… low-fat yogurt will not give the same results.
  • Add one teaspoon of vanilla and a scant one-half cup of sugar. Depending on your tastes, you may want to adjust the amount of sugar up or down.
  • Mix the sugar and vanilla into the yogurt, stirring only enough to blend.
  • For the coffee version, add one tablespoon of instant coffee granules… or for the fruit yogurt ice creams, approximately one cup of pureed strawberries or peaches.
  • Freeze in an automatic ice cream maker… and enjoy!

A recent favorite… coffee yogurt ice cream with added chopped walnuts.

Delicious!

Add Your Comment

All comments are moderated... your email address will not be published.

Talk to me! :o)

Comments

EdieM

I read this post this morning and the ice cream looked and sounded so good I started making some immediately. I wanted coffee but didn’t have any instant so I made vanilla and it was astoundingly good. I mixed it right in the carton like you said and I liked that too. Thanks for sharing this. I definitely will be making this alot during the hot summer days.

Pauline

What a great idea and so much more healthy than the heavy cream in regular ice cream! I want to try the coffee and nut combo. I have mostly sworn off commercial ice cream anyway because I don’t like the aftertaste that so many of them have and the ones that don’t have the too rich factor. I really like the idea of having ice cream without the fat and calories.

Corinne L.

I have actually been making frozen yoghurt quite often but the recipe I use has a ton of ingredients and it’s anything but quick or less calories. I’m intrigued by the idea of an ice cream that is mainly yoghurt and I can’t wait to give it a try.

Jon W

Try making the vanilla and adding a bit of crushed pineapple near the end of the freezing cycle. It is wonderful!