real life test kitchen: greek yogurt ice cream


I highly recommend that you make this ice cream soon. If you don’t have the equipment, buy an ice cream maker now. After an entire year of experimenting with different ice cream recipes and techniques (thanks, guys), I think I’ve finally found my favorite recipe: a Greek yogurt ice cream from the June 2010 issue of Bon Appetit. What sets this stuff apart from the rest? First, it’s only got four ingredients: equal parts Greek yogurt and heavy cream with powdered sugar and lemon juice. That’s it. No stirring custards, tempering eggs, and straining; no cooling overnight. A batch will be ready from start to finish in about 20 minutes (though the recipe recommends an hour in the freezer to “cure”). The result is a smooth, silky, and delightfully tart ice cream that seems to scream out for tiny ripe strawberries. I have a sneaking suspicion that a hearty dollop melting on a grilled peach or a warm mound of blackberry cobbler might be pretty amazing, too. I’d have to say this might just be official ice cream for summer! — Megan B. Click for Greek yogurt ice cream!

Greek Yogurt Ice Cream
(Adapted from Restaurant As by Bon Appetit)

1 1/4 cups powdered sugar
1 cup whole milk Greek-style yogurt
1 cup heavy cream
2 1/2 tbs lemon juice

Whisk all the ingredients together until smooth and pour into your ice cream maker according to directions. Once ice cream is churned, transfer it to a lidded container. Cure in the freezer for at least an hour before serving.

From our partners

When I saw that recipe in Bon Appetit, I instantly wanted to make it. Now my resolve is heightened. Added to that, I just saw a recipe for fennel ice cream over at Orangette that sounds amazing. Ice cream is everywhere.
Except for my kitchen. Because I don’t have an ice cream maker. Anyone out there have a favorite? A favorite that costs less than $100? I think a post on this is due, friends. Just sayin.
Love from a loyal reader who is just longing for a little homemade ice cream,

oh, that sounds amazing – didn’t Sur La Table just get the new ice cream makers in fun colors?

I need the red one!

Megan B.

Alyson, thanks for the link – it’s exactly what I was going to recommend. I’ve personally used one of those cuisinart models and they’re great. Just make sure your bowl has been frozen for at least 24 hours before churning, and make sure your freezer is set on high.

And Greta, I saw that fennel ice cream, too. Sounds a-maz-ing!


Great idea – can’t wait to try it! I’ve been making frozen yogurt with a super easy recipe from Sunset Mag:

4 cups (32 oz) plain yogurt (non fat or low fat, I use Nancy’s)
2/3 cup of sugar (or to taste)

Stir yogurt and sugar together until sugar dissolves. Pour into ice cream maker (I use the Cuisinart one) and turn on for 25 minutes or so.

Enjoy! I’ll be making this Greek Yogurt Ice Cream next! :)

best cook

Sounds easy to make and very delicious.

Wow! thanks for the link! Great colors and a great price–only $49.00! I think I’ll ask for one for my birthday.

That’s a really good idea! The thing I hate about making ice cream is that it takes so long from start to finish.


We’ve got raspberries coming out our ears right now, and I hope this would be good under raspberries because I’m seeing it in my weekend crystal ball!

Amy’s Notebook 06.23.10 | The Motherload

[…] Greek yogurt ice cream would be a yummy summer treat  (@ […]

Greek Yogurt frozen « Making a Change to Healthy

[…] to try this recipe.  One of the many blogs I am a huge fan of is Shelterrific and they posted this the other day.  How yummy does this sound?!?!  I think instead of powdered sugar I am going to […]

I cannot wait to try this. I love greek yogurt! I am going to try to sweeten it with honey though because that combo has always been a favorite of mine. And I have frozen blackberries in the freezer, definitely will be a yummy topping :)

Greek yogurts are perfect substitutes for ice cream, indeed! Less sugar, same smooth taste. Cherries also recommended. :)


We’ve made this ice cream a dozen times now, and it’s pretty much the best ice cream we’ve ever had. I actually bought my own ice cream maker after making this at a family member’s house the first time. Simply delectable!


Made this last night. Used half and half instead of heavy cream. We whipped some frozen mixed berries with a touch of O.J in the blender for a topping… delicious and light ! Cant wait to have the rest today!