Greek Yogurt Ice Cream

Creamy Greek yogurt ice cream made with just 5 simple ingredients. It’s an easy, protein-packed frozen treat that comes together right in your Ninja Creami pint.

Prep Time5

Freeze Time1

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

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

Greek Yogurt Ice Cream

Equipment

Ingredients

Instructions

Notes

Nutrition