Yogurt ice cream

Votes: 2

Time: 45 min.
Complexity: easily
Quantity: 900 ml.

Nutritional value per serving:

Calories 139, total fat 2 G., saturated fats 1 G., proteins 7 G., carbohydrates 24 G., fiber 0 G., cholesterol 8 mg, sodium 55 mg, sugar 20 G.

Yogurt ice cream is a healthy and low-calorie alternative to the traditional dessert, which is high in sugar and fat. To make delicious yogurt ice cream, use equal parts whole-milk yogurt and Greek nonfat yogurt. They should not contain any fillers or added sugar. Whip the yogurt base with sugar, adding a small amount of light corn syrup, which will give the ice cream a slightly creamy texture. Freeze the mixture in an ice cream maker and enjoy with fresh fruit and berries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups plain whole milk yogurt
2 tbsp. plain low-fat or low-fat Greek yogurt
0.5 cups of ultrafine sugar
3 tablespoons light corn syrup
Fresh fruit or other toppings, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yogurt, sugar, syrup

Cooking the dish according to the recipe:

In a bowl, whisk together both types of yogurt, sugar, and corn syrup. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
If you prefer soft serve ice cream, serve immediately. For a firmer texture, transfer the frozen yogurt to a container, seal, and freeze for 2 hours. Serve with a variety of toppings.

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