Go Back
greek yogurt ice cream

Healthy Greek Yogurt Ice Cream

Delicious Healthy Greek Yogurt Ice Cream recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 2 hours 45 minutes
Cook Time 5 hours 30 minutes
Total Time 8 hours 15 minutes
Servings: 4 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 3.5 cups greek yogurt (I use Fage Total 5% for the creamiest texture)
  • 6 tablespoons maple syrup
  • 1 tsp vanilla (I prefer Nielsen-Massey pure vanilla extract for best aroma)
  • Pinch of salt

Method
 

  1. In a medium bowl or container, whisk together the Greek yogurt, maple syrup, vanilla extract, and salt until completely smooth and well combined. The salt enhances the sweetness and balances the yogurt's tanginess without making it taste salty. Cover and refrigerate for at least 30 minutes, or up to 2 hours, before churning—this chilling step helps the mixture freeze more evenly in the ice cream machine.
  2. Pour the chilled yogurt mixture from Step 1 into your ice cream machine and churn according to the manufacturer's instructions (typically 20-25 minutes). I find that Greek yogurt churns beautifully and creates an incredibly creamy texture that rivals traditional ice cream. The mixture should reach a soft-serve consistency when done.
  3. Transfer the churned ice cream from Step 2 to a freezer-safe container and freeze for at least 4-6 hours, or overnight, until firm enough to scoop. If you don't have an ice cream machine, you can skip Step 2 and freeze the mixture from Step 1 directly for 8 hours, breaking it up with a fork every 2 hours to create a granita-like texture.
  4. Remove the frozen ice cream from the freezer 5-10 minutes before serving to allow it to soften slightly for easier scooping. Scoop into bowls or cones and add your favorite toppings such as fresh berries, granola, nuts, or additional maple syrup drizzle.