📝 About This Recipe
This isn't your average soft-serve; it is a sophisticated, ultra-creamy frozen treat that bridges the gap between tangy Greek yogurt and decadent gelato. By using high-fat dairy and a touch of honey, we achieve a luxurious mouthfeel that avoids the icy texture often found in store-bought versions. It’s a refreshing, probiotic-rich dessert that highlights the bright acidity of cultured dairy balanced by warm floral notes of real vanilla bean.
🥗 Ingredients
The Yogurt Base
- 3 cups Full-fat Greek Yogurt (plain, preferably 5% milkfat for maximum creaminess)
- 3/4 cup Granulated Sugar (superfine sugar dissolves best)
- 2 tablespoons Wildflower Honey (acts as an invert sugar to prevent ice crystals)
- 1/2 cup Heavy Cream (cold)
- 1 tablespoon Vanilla Bean Paste (or the seeds of one whole vanilla bean)
- 1 teaspoon Fresh Lemon Juice (to brighten the natural tang of the yogurt)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 tablespoon Vodka (optional; prevents the yogurt from freezing rock-hard)
Optional Macerated Berry Swirl
- 1 cup Fresh Raspberries or Blueberries (washed and dried)
- 2 tablespoons Granulated Sugar (for macerating)
- 1/2 teaspoon Lemon Zest (finely grated)
Toppings & Garnish
- 1/4 cup Roasted Salted Pistachios (roughly chopped)
- 6 pieces Fresh Mint Leaves (for garnish)
👨🍳 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. It must be completely frozen solid.
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2
In a large mixing bowl, whisk together the full-fat Greek yogurt, granulated sugar, and honey until the sugar has completely dissolved and the mixture is smooth.
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3
Slowly pour in the heavy cream and vanilla bean paste. Whisk gently to combine, being careful not to whip too much air into the mixture at this stage.
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4
Add the lemon juice, kosher salt, and the optional tablespoon of vodka. The vodka lowers the freezing point, ensuring a scoopable texture even after days in the freezer.
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5
Cover the bowl with plastic wrap and refrigerate the base for at least 2 hours, or ideally overnight. A cold base is essential for a smooth churn.
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6
If making the berry swirl, toss the berries with 2 tablespoons of sugar and lemon zest in a small bowl. Let sit for 30 minutes, then lightly mash with a fork.
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7
Set up your ice cream maker and turn it on so the canister is spinning before you pour in the mixture.
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8
Slowly pour the chilled yogurt base into the frozen canister. Churn according to the manufacturer's instructions, usually 20-25 minutes.
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9
Watch for visual cues: the yogurt is ready when it has reached a 'soft-serve' consistency and has increased in volume.
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10
In the last 2 minutes of churning, add the macerated berries if using, allowing them to create a marbled effect rather than fully mixing in.
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11
Transfer the frozen yogurt to a chilled, airtight container. If you prefer a firmer texture, freeze for an additional 2-4 hours.
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12
When ready to serve, let the container sit on the counter for 5 minutes to soften slightly for the perfect scoop.
💡 Chef's Tips
Always use full-fat yogurt; low-fat or non-fat versions contain more water and will result in an icy, gritty texture. Don't skip the salt and lemon juice; they are essential for cutting through the fat and making the flavors pop. If your yogurt is very watery, strain it through cheesecloth for 1 hour before mixing to ensure a thicker result. For the best storage, press a piece of wax paper directly onto the surface of the yogurt before sealing the lid to prevent freezer burn. If you don't have an ice cream maker, you can freeze the mixture in a shallow pan and whisk vigorously every 30 minutes for 3 hours.
🍽️ Serving Suggestions
Serve in chilled glass bowls with a drizzle of extra-virgin olive oil and a pinch of flaky sea salt for a modern twist. Pair with warm, honey-soaked baklava or almond biscotti for a textural contrast. Top with fresh sliced peaches or macerated strawberries for a summer-inspired treat. Enjoy alongside a glass of chilled Moscato d'Asti or a light sparkling cider. Scoop over a warm fruit crumble or galette as a tangy alternative to vanilla ice cream.