Yogurt ice cream is the perfect dessert for when you crave something creamy, refreshing, and easy to make—no ice cream maker required! With just three main ingredients, you can create a light yet indulgent treat that’s ready to scoop after a few hours in the freezer.
Why Everyone Will Love This Recipe
This yogurt ice cream has the velvety texture of classic ice cream with the tangy freshness of yogurt. It’s quick to prepare, endlessly customizable, and perfect for topping with fruit, nuts, or your favorite sauce. Plus, it’s a fun recipe to make with kids.
What Is the Dish?
Yogurt ice cream (or frozen yogurt) is a frozen dessert made by combining yogurt with cream and sweetener. It’s a lighter alternative to traditional ice cream, with a naturally tangy flavor and smooth consistency. This version uses sweetened condensed milk for sweetness and a rich, creamy texture without churning.
Cooking Tips
- Use full-fat yogurt for the creamiest texture.
- Make sure your cream is very cold before whipping—it will hold volume better.
- For a fruity twist, swirl in berry puree before freezing.
- Serve slightly softened for the best scoopability.
Frequently Asked Questions
Can I Use Greek Yogurt?
Yes—Greek yogurt will make the ice cream thicker and creamier.
Can I Make It Without Condensed Milk?
You can replace it with honey or maple syrup, but the texture may be slightly icier.
How Long Should I Freeze It Before Serving?
At least 8 hours for a firm scoopable consistency.
Do I Need an Ice Cream Maker?
No—this is a no-churn recipe.
Can I Make It Dairy-Free?
Yes—use coconut cream, dairy-free yogurt, and sweetened condensed coconut milk.
How to Store
Store in an airtight container in the freezer for up to 2 months. Let sit at room temperature for 5–10 minutes before scooping.
How to Freeze
This dessert is made to be frozen—prepare as directed, transfer to a freezer-safe container, and cover tightly to prevent ice crystals.
Ingredients
How to Make Yogurt Ice Cream
Pour cold heavy cream into a large bowl. Whip with an electric mixer until soft peaks form.
Pour in condensed milk and beat until fully combined.
Gently fold in yogurt until the mixture is smooth and uniform.
Transfer to a container (about 4 cups capacity) and freeze for at least 8 hours.
Scoop into bowls and garnish with hazelnuts and chocolate syrup.
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