Creamy Greek Yogurt Ice Cream
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This Greek yogurt ice cream is creamy, perfectly sweet and made with just 5 simple ingredients. It’s packed with 15 grams of protein and so easy to make in the Ninja Creami.
I’ve always loved the plain, tart fro-yo flavor from frozen yogurt shops like Pinkberry. There’s something about that creamy, tangy base paired with all the toppings that’s just so good! I wanted to recreate a similar version at home that I could make whenever the craving hits.
It took a few weeks and lots of testing with different ratios of Greek yogurt, milk and sweetener to get it just right, but this version was the clear winner. It’s thick, creamy and perfectly sweet while still having that classic tart fro-yo flavor I love.
Table of Contents
Why You’ll Love This Yogurt Ice Cream
- Easy to make: Just whisk everything together right in the Creami pint. No blender and fewer dishes!
- Only 5 ingredients: All you need is Greek yogurt, milk, honey, vanilla and salt. No protein powder or pudding mix needed.
- Protein-packed: Each serving has 15 grams of protein thanks to the Greek yogurt and milk.
- Easy to customize: Add your favorite fro-yo toppings! My go-to is chopped strawberries and sliced almonds, but the options are endless.
If you’re looking for more Creami recipes you have to try my peanut butter cup blizzard and banana pudding ice cream.
Ingredients Needed
- plain Greek yogurt – the base of the ice cream. I use a mix of 2% and 0% for a good balance of protein and creaminess. Full-fat will give you the creamiest texture, while 0% will be a bit icier.
- whole milk – helps loosen the yogurt and creates a creamier texture. I use Fairlife for extra protein, but any milk should work.
- honey or maple syrup – adds the perfect amount of sweetness and also helps keep the ice cream from freezing too hard. I wouldn’t reduce it too much or the texture may turn out icier.
Find the full ingredient list with measurements in the recipe card below.
How to Make Greek Yogurt Ice Cream
Step 1: Whisk the Greek yogurt, milk, honey, vanilla, and salt directly in a Ninja Creami pint until completely smooth. Smooth the top, cover, and freeze on a level surface for at least 24 hours.
Step 2: Once frozen, spin on the Lite Ice Cream setting. If it comes out crumbly, add 1 to 2 tablespoons of milk and run the Re-Spin cycle until creamy. For mix-ins, make a well in the center, add them, and run the Mix-In cycle. Serve right away.
Brittany’s Tips
- Smooth the top: Before freezing, make sure the surface is flat and even so the Creami blade can spin properly.
- Re-spin if needed: A crumbly first spin is totally normal. Add 1–2 tablespoons of milk and Re-Spin until creamy.
- Let it sit: Let the frozen pint sit at room temperature for 5–10 minutes before spinning for a creamier texture.
- Taste before freezing: Frozen desserts taste less sweet, so make the base slightly sweeter than you think it needs to be.
How to Store
This is best right out of the machine. Leftovers will freeze solid again, which is totally normal for a Creami base. When ready to enjoy again, add a splash of milk if it looks dry and run the Re-Spin cycle until creamy. It will keep in the freezer for up to two weeks, though the texture is best within the first few days.
Frequently Asked Questions
Yes! Whisk all the ingredients together until smooth, then pour the mixture into a shallow freezer-safe container or loaf pan. Freeze for 3–4 hours then let it sit at room temperature for 10–20 minutes before scooping. The texture won’t be quite as creamy as the Creami version, but it will still be delicious.
Using only nonfat Greek yogurt can result in an icier texture because it has less fat. For the creamiest results, use 2% or whole milk Greek yogurt, or a mix, and don’t reduce the honey too much since the sweetener also helps create a softer texture. If it’s crumbly or icy after spinning, add a splash of milk and Re-Spin.
I recommend sticking with plain Greek yogurt. Flavored varieties already contain added sugar, which can make the finished ice cream too sweet. If you want to switch up the flavor, add your own cocoa, fruit or other mix-ins instead.
More Frozen Treats to Try
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Greek Yogurt Ice Cream
Ingredients
- 2 cups plain Greek yogurt, I did 2% + 0% mixed
- ¼ cup whole milk, I used Fairlife
- 2-3 Tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- pinch of fine sea salt
Instructions
- Add the Greek yogurt, milk, honey or maple syrup, vanilla and salt directly to a Ninja Creami pint container. Whisk until completely smooth and well combined.2 cups plain Greek yogurt, ¼ cup whole milk, 2-3 Tablespoons honey or maple syrup, 1 teaspoon vanilla extract, pinch of fine sea salt
- Smooth the top, cover and freeze on a level surface for at least 24 hours.
- Remove the pint from the freezer and spin using the Lite Ice Cream setting.
- If the mixture looks crumbly after the first spin, add 1–2 tablespoons of milk and run the Re-Spin cycle until smooth and creamy.
- If adding mix-ins, make a small well in the center, add your mix-ins and run the Mix-In cycle.
- Serve immediately with your favorite toppings.
Notes
- Greek yogurt: For the creamiest texture, use 2% or whole milk Greek yogurt, or a mix. I don’t recommend using only 0% Greek yogurt because the ice cream can turn out icier.
- No Ninja Creami? Whisk everything together and pour into a shallow freezer-safe container. Freeze for 3–4 hours and let it sit at room temperature for 10–20 minutes before scooping. The texture won’t be quite as creamy as the Creami version.
- Storage: Store leftovers in the Creami pint in the freezer for up to 2 weeks. When ready to enjoy again, add a splash of milk if needed and Re-Spin until creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
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