This Greek yogurt ice cream is smooth, creamy, and packed with protein. Lightly sweetened with nothing but honey and a colorful swirl of fresh berries throughout, it's a staple you'll want in your freezer from here on out.
I'm a big ice cream girl, and I am all about finding new and exciting ways to make my own. This Greek yogurt ice cream swaps the traditional cream and sugar for protein-rich Greek yogurt and a little honey. It's got this swirl of berry bliss running through it that takes it up a notch, AND it's incredibly creamy. And guess what? It'll only take about 10 minutes of your time! Busy humans, this recipe is for you.
Let’s Make High-Protein Greek Yogurt Ice Cream!
This easy-peasy Greek yogurt ice cream is about to change your life! Here's why:
- This ice cream hits the mark on texture. I'm obsessed with how creamy it is. The way it melts over the tongue is insane. And the jammy ribbon of berry goodness that runs through it is the best.
- At 5 grams of protein per serving and just a smidge of honey, this ice cream makes for an amazing dessert and/or a great snack to power up your day. Heck, I'd even have it for breakfast (don't tell anyone).
- You'll only need to spend about 10 minutes in the kitchen before popping this ice cream in the freezer for a few hours. Do it in the morning (or at lunchtime) and enjoy after dinner that day.
What You’ll Need
Oh, and did I mention you only need 5 ingredients!? Here's the shopping list (see the recipe card below for measurements):
Ice Cream Base
- Full-fat Greek yogurt – It's important that the yogurt is full-fat and that you stick with Greek yogurt. Lower-fat yogurts and/or more traditional or plant-based yogurts will yield an unpleasant icy texture and won't provide the same light, airy structure.
- Honey – For a little sweetness. Maple syrup or agave would do well too. I wouldn't use any sort of granulated sugar. It won't dissolve thoroughly enough into the yogurt.
- Vanilla extract – To add some depth. Feel free to add a tiny bit of almond or even coconut extract as well.
Berry swirl (Optional)
- Berries – Fresh or frozen berries will work. If you opt for frozen berries, let them thaw a bit first.
- Chia seeds – When mixed with the juicy berries, the chia seeds create a kind of berry gel. This texture helps keep the fruity swirl a swirl rather than just a bunch of berries mixed into ice cream.
How to Make Greek Yogurt Ice Cream
Got 10 minutes? That's all you'll need to get this ice cream in the freezer. Here's a quick how-to. For more detailed instructions, see the recipe card below.
- Blend. Blend together the Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
- Make the swirl (optional). Mash the berries with a fork, then stir the chia seeds into the mashed berries.
- Rest. Let the berry mixture sit for 10 minutes.
- Assemble. Transfer half of the yogurt mixture to a freezer-safe container and swirl the berry mixture into the top.
- Freeze. Top with the remaining yogurt mixture and freeze for 4 hours.
- Thaw slightly. Let the ice cream soften a bit at room temperature before serving.
Tips for Creamy Results
Too many Greek yogurt ice creams turn out icy, rather than creamy. Here are a few tips and tricks to help you get the result you're looking for:
- Stick to full fat. For the creamiest, least icy ice cream, use full-fat Greek yogurt. And make sure it's Greek! Traditional yogurt has an entirely different consistency (and less protein).
- Taste as you go. Before transferring the ice cream to its freezer-safe container, give it a taste and add more honey if you'd like.
- Let the chia seeds do their thing. The chia seeds do this cool thing where they turn the berry juices into a gel-like consistency that swirls beautifully into the ice cream base. They need to sit for about 10 minutes with the berries in order to do that, though. So be patient.
- Use a shallow container. For even freezing, use a shallow freezer-safe container for this recipe.
- Consider materials. I like using a metal loaf pan because it transfers the cold of the freezer to the ice cream more quickly and evenly than, say, glass would. This results in smaller ice crystals and a creamier texture.
- Cover. You can cover the surface of the ice cream with a film of plastic wrap or parchment paper to prevent ice crystals from forming.
- Patience, please. This Greek yogurt ice cream needs at least 4 hours in the freezer to reach the desired consistency. Don't skimp on this time.
- Stir here and there. If you're around, give the ice cream a stir about 2 hours into freezing to help prevent ice crystals from forming.
- Let it soften. Greek yogurt ice cream is a little too firm to scoop well right out of the freezer, so let it sit on the counter for 15 minutes or so before serving. If it's been in the freezer for more than 4 hours, it might need a few more minutes.
Flavor Variations
Want to mix things up? Check out these fun variations on the original recipe:
- Cinnamon addition. I LOVE berries and cinnamon together, so if you want to add a dash or two of ground cinnamon to the ice cream base, go for it. Ground cardamom or nutmeg would also be fun.
- Swap out the fruit. Not a berry person? Swap the berries out for mango or peaches!
- Coconutty. Ditch the swirl and mix some shredded coconut and coconut extract into the base for a tropical spin. Chopped macadamia nuts would be good too!
- Chocolate swirl. Rather than a berry swirl, consider mixing together 2 tablespoons cocoa powder, 2 tablespoons maple syrup, and some melted coconut oil and swirling that into the ice cream base!
- More chocolate options. Keep the berry swirl and mix some mini chocolate chips or chopped dark chocolate into the base.
You could also easily change up the flavor profile a bit by using a flavored Greek yogurt, rather than plain. Strawberry, coconut, lemon, or maple would be divine. Just make sure the yogurt is full fat.
Storage Instructions
Store this ice cream in a freezer-safe container in the freezer for up to 2 weeks. Past that point, it tends to get a little icy. I would cover the top with a layer of parchment paper every time you put it back in the freezer.
More Ice Cream Recipes
If you're obsessed with ice cream like I am, you need to check out these easy homemade ice cream recipes as well:
Greek Yogurt Ice Cream
Ingredients
Base
- 1 cup full-fat Greek yogurt
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
Berry Swirl (Optional)
- ½ cup berries (fresh or frozen)
- 1 teaspoon chia seeds
Instructions
- Add the Greek yogurt, honey or maple syrup, and vanilla extract to a food processor or blender. Blend until completely smooth.
- If making the berry version, mash the berries with a fork until no large chunks remain. If using frozen berries, let them thaw slightly first. Stir in the chia seeds and let the mixture sit for 10 minutes to thicken.
- Transfer half of the yogurt mixture to a freezer-safe container. Spoon the berry mixture over the top and gently swirl with a spoon. Top with the remaining yogurt mixture.
- Freeze for about 4 hours.
- Let the frozen yogurt sit at room temperature for about 15 minutes before scooping and serving. If frozen overnight or longer, it may need a few extra minutes to soften.
Nutrition
