Yogurt Ice Cream

Yogurt Ice Cream

Prep: 10 min | Freeze: 4 hours | Total: 4h 10m | Yield: 1 quart

Ingredients:
2 cups full-fat Greek yogurt
1 cup sweetened condensed milk
1 tsp vanilla
Pinch salt

Steps:

1. Whisk all ingredients until smooth.

2. Pour into metal pan. Freeze 1 hour. Stir.

3. Freeze another hour. Stir.

4. Freeze 2 more hours. Stir once more.

5. Freeze solid (2+ hours). Rest 5–10 min before serving.

Nutrition (per ½ cup): 285 cal | 10g protein | 12g fat | 32g carbs

FAQ

Can I use plant-based yogurt?
Yes – but choose full-fat coconut yogurt. Almond or soy yogurt often separate when frozen.

Do I really have to stir it?
For smooth, scoopable ice cream – yes. If you don’t mind a granita-like texture, skip stirring.

Why is there no egg or cream?
The condensed milk acts as both sweetener and texture stabilizer. Greek yogurt provides the fat and tang.

Can I make this in an ice cream maker?
Absolutely. Chill the base completely, then churn according to manufacturer’s instructions (usually 20–25 minutes). Skip the stirring cycles.