Greek · Dessert
Greek Yogurt Honey Ice Cream
A tangy, honey-sweetened frozen yogurt built on strained Greek yogurt folded with lightly whipped cream, no churn required. The yogurt's natural tang balances the honey, giving a lighter, brighter alternative to classic custard-based ice cream while still scooping soft and creamy straight from the freezer.
$1
12 minsPrep
0 minsCook
312 minsTotal
EasyLevel
Nutrition per serving
321Calories
11.2gProtein
23gFat
17.5gCarbs
16.9gSugar
0.4gFiber
149mgSodium
52mgChol
12.7gSat Fat
210mgPotassium
146mgCalcium
0.3mgIron
0.5mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Greek Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the honey, vanilla extract and salt into the strained Greek yogurt until fully smooth and no streaks remain.
2
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 1-2 minutes.
3
Fold the whipped cream gently into the honeyed yogurt in two additions, keeping as much air in the mixture as possible.
4
Pour the mixture into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed to the surface.
5
Freeze for at least 5 hours, or until firm enough to scoop.
6
Scatter the toasted chopped walnuts over just before scooping and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g strained, full-fat greek yogurt
- 2.1 oz60g whipped to soft peaks heavy cream
- 1 oz28g honey
- 0.1 oz3g vanilla extract
- 0.4 oz10g toasted, chopped walnut
- 0 oz0.5g salt
