📝 About This Recipe
This isn't your average shop-bought treat; it is a sophisticated, ultra-creamy frozen dessert that balances the natural tang of Greek yogurt with the floral sweetness of clover honey. By using a high-fat yogurt base and a touch of salt, we achieve a luxurious mouthfeel that rivals premium ice cream while remaining refreshingly light. Perfect for warm afternoons, this recipe elevates a simple snack into a gourmet finale for any dinner party.
🥗 Ingredients
The Yogurt Base
- 3 cups Full-fat Greek Yogurt (ensure it is plain and unsweetened)
- 3/4 cup Granulated Sugar (superfine sugar works best for quick dissolving)
- 2 tablespoons Clover Honey (adds floral notes and improves texture)
- 1.5 teaspoons Pure Vanilla Extract (use high-quality Madagascar vanilla)
- 1/2 piece Vanilla Bean (seeds scraped out)
- 1/8 teaspoon Kosher Salt (to balance the sweetness)
- 1 teaspoon Lemon Juice (freshly squeezed to brighten the flavor)
Macerated Berry Topping
- 1 cup Fresh Strawberries (hulled and quartered)
- 1/2 cup Fresh Blueberries (rinsed and dried)
- 1 tablespoon Granulated Sugar (for the fruit maceration)
- 4-5 pieces Fresh Mint Leaves (finely chiffonaded)
Garnish & Crunch
- 1/4 cup Slivered Almonds (lightly toasted)
- 6 pieces Waffle Cones or Bowls (optional for serving)
👨🍳 Instructions
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1
Place the canister of your ice cream maker in the freezer at least 24 hours before you plan to churn to ensure it is completely frozen.
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2
In a large mixing bowl, combine the full-fat Greek yogurt, 3/4 cup sugar, and 2 tablespoons of honey.
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3
Whisk the mixture vigorously for 2-3 minutes until the sugar has completely dissolved and the mixture feels smooth when rubbed between your fingers.
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4
Split the vanilla bean lengthwise and scrape the seeds into the bowl. Add the vanilla extract, kosher salt, and lemon juice.
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5
Whisk again to ensure the vanilla seeds are evenly distributed throughout the yogurt base.
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6
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. Chilling the base ensures a smoother, faster churn.
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7
While the base chills, prepare the berries by tossing the strawberries, blueberries, and 1 tablespoon of sugar in a small bowl. Let them sit for 30 minutes until syrupy.
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8
Set up your ice cream maker and turn it on so the canister is spinning before you pour in the liquid.
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9
Slowly pour the chilled yogurt mixture into the ice cream maker. Churn according to the manufacturer's instructions, usually 25-30 minutes.
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10
Watch for the texture to resemble soft-serve ice cream; it should be thick, opaque, and hold its shape on a spoon.
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11
If you prefer a firmer texture, transfer the frozen yogurt to an airtight, freezer-safe container and press a piece of parchment paper directly onto the surface.
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12
Freeze for an additional 2 hours for a scoopable consistency.
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13
To serve, scoop the frozen yogurt into chilled bowls or waffle cones.
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14
Top generously with the macerated berries, their syrup, a sprinkle of toasted almonds, and fresh mint.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions contain more water which leads to an icy, gritty texture. If your frozen yogurt becomes too hard in the freezer, let it sit on the counter for 10 minutes before scooping. To prevent ice crystals, ensure your sugar is fully dissolved in the yogurt before you start the churning process. You can substitute the honey with agave nectar or maple syrup for a different flavor profile. For an extra creamy result, strain your Greek yogurt through cheesecloth for 2 hours before mixing to remove excess whey.
🍽️ Serving Suggestions
Serve alongside a warm slice of peach cobbler or apple galette. Pair with a glass of chilled Moscato d'Asti or a light dessert wine. Top with a drizzle of high-quality balsamic glaze for a sophisticated savory-sweet twist. Serve in a chilled glass rimmed with crushed graham crackers. Enjoy with a side of dark chocolate shavings and a double espresso.