Fridge Friend Recipes
Creamy Yoghurt Ice Cream recipe
A smooth, tangy frozen dessert with a clean yoghurt flavour and a silky texture. It’s a refreshing make-ahead treat that feels light yet indulgent.
20 min · Easy · British Jump to method
Ingredients
- 500g Yoghurt
| Nutrition | Per serving |
|---|---|
| Calories | 76 kcal |
| Protein | 4.4 g |
| Carbohydrates | 5 g |
| Fat | 4.1 g |
| Saturated fat | 2.6 g |
| Fibre | 0 g |
| Sugar | 5 g |
| Sodium | 0.1 mg |
Why this works
A simple, relatively light dessert that can be a source of protein and calcium, but its nutritional profile depends heavily on the type of yoghurt used.
Protein and calcium. Yoghurt provides some protein and is a useful source of calcium for bone health.
Potentially gut-friendly. If made with live yoghurt cultures, it may contribute beneficial bacteria for digestive health.
Saturated fat varies. The fat and saturated fat levels will change significantly depending on whether the yoghurt is full-fat, low-fat or Greek-style.
Method
- Line a loaf tin or freezer-safe container with baking paper if you want easier serving later.
- In a bowl, whisk the yoghurt until smooth and creamy.
- Pour the yoghurt into an ice cream maker and churn according to the manufacturer’s instructions until softly frozen, or freeze in a shallow container and stir every 30 minutes until nearly set.
- Transfer to a lidded container and freeze for a further 1–2 hours until scoopable.
- Serve the yoghurt ice cream in bowls or cones straight from the freezer.
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