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Greek Yogurt Ice Cream Recipe
After my Cottage Cheese Ice Cream recipe went completely viral on Instagram and TikTok, I knew I had to make other healthy ice cream variations! And when it comes to high-protein ice cream options, Greek Yogurt is one of my go-to choices.
The key to making the BEST Greek Yogurt Ice Cream is to use a high-quality, full-fat Greek yogurt! I love to use vanilla flavored yogurt for an extra sweetness, but plain would work great as well. With just 3 ingredients, this simple recipe turns out perfectly every single time. Add a drizzle of peanut butter, chocolate chips, berries, or anything you want! It’s SO. GOOD.
Homemade Frozen Yogurt Ingredients
You’ll just need 3 simple ingredients to get started!
- Vanilla Whole Milk Greek Yogurt – The base of this recipe! Using whole milk yogurt gives it that rich, smooth texture. Feel free to use plain Greek yogurt if you want a little more control over the sweetness.
- Maple Syrup – Naturally sweetens the ice cream without refined sugar. Honey or agave syrup can also work here!
- Vanilla Extract – Adds depth and enhances that classic ice cream flavor. Vanilla paste can give it an even stronger flavor!
TIP: Want to make it dairy-free? You can swap the Greek yogurt with a plant-based version like almond or coconut milk yogurt. Just note that the texture may be slightly softer!
How to Make Frozen Greek Yogurt Ice Cream
All you’ll need is a loaf pan and about 5 minutes to whisk the ingredients together. OR you can use a Ninja Creami for even better results! Then freeze overnight and it’s ready to go. Here’s how to make Greek Yogurt Ice Cream:
1. Mix It Up – Whisk together the yogurt, maple syrup, and vanilla extract until smooth.
2. Freeze –
- If you’re using the Ninja Creami, pour the mixture into a pint container and freeze for at least 8 hours.
- For the classic method, pour it into a loaf pan, cover tightly, and freeze overnight.
3. Spin or Scoop –
- With the Creami: Spin on the “Ice Cream” setting and it’s ready to serve!
- Without a Creami: Let the ice cream thaw slightly, break it up with a spoon, and then scoop.
4. Add Toppings – Serve it as or add your favorite toppings (fresh berries, chopped nuts, mini chocolate chips…you name it!).
Tips
- Freeze Overnight – Give it at least 8 hours in the freezer for the best texture!
- Let It Soften – If you’re not using a Ninja Creami, don’t forget to let the ice cream thaw for 15–20 minutes before scooping. Breaking it up with a spoon before scooping helps as well!
- Toppings – Crushed graham crackers, fruit, honey drizzle, peanut butter, or dark chocolate chips all take this to the next level.
- Split Into Servings – I like to freeze this recipe in two smaller containers so I can spin one at a time. It makes portioning easier and keeps the texture just right!
Healthy Ice Cream Recipe Variations
- Greek Yogurt Ice Cream Bars – Pour the mixture into silicone popsicle molds, freeze overnight, and you’ve got high-protein ice cream bars that are perfect for summer!
- Banana Yogurt Ice Cream – Blend 1–2 ripe bananas with the yogurt, maple syrup, and vanilla before freezing. The banana adds natural sweetness and makes it even creamier!
- Coconut Yogurt Ice Cream – Use full-fat coconut milk yogurt in place of Greek yogurt for a dairy-free option. Add shredded coconut or a swirl of pineapple puree for a tropical twist!
You’ll Also Love: Protein Ice Cream Recipe (Ninja Creami)
How to Store Homemade Frozen Yogurt
Freezer – Store in an airtight container for up to 1 month. If using a loaf pan, be sure to cover tightly with plastic wrap or an airtight lid to prevent freezer burn (I love using these ice cream containers for best results!).
Before Serving – Let thaw for 15–20 minutes if you’re scooping without a Ninja Creami.
For Ninja Creami – Freeze in pint containers and spin when ready. I like to keep a few pre-made pints in the freezer for quick desserts on busy nights!
Frozen Greek Yogurt FAQs
You can freeze Greek yogurt, but freezing it on its own won’t give you that soft, creamy frozen yogurt texture. Plain frozen Greek yogurt usually turns very firm and icy because it doesn’t have enough sugar or fat to keep it scoopable.
That’s why this recipe uses whole milk Greek yogurt, maple syrup, and vanilla extract. The maple syrup helps sweeten the yogurt and improves the texture, while the full-fat yogurt keeps it creamy and rich. It’s still a simple 3-ingredient frozen treat, but the result is so much better than freezing yogurt by itself!
Full-fat Greek yogurt makes the best homemade frozen yogurt. It has a thick, creamy texture and enough richness to help the frozen yogurt taste smooth instead of icy.
I recommend using a high-quality vanilla whole milk Greek yogurt for this recipe. Since there are only 3 ingredients, the flavor of the yogurt really matters! If you use nonfat or low-fat yogurt, it can still work, but the texture may be more icy and less creamy.
Homemade frozen yogurt can turn icy if the yogurt is too low in fat, there isn’t enough sweetener, or it freezes for too long without being mixed or spun. Greek yogurt has a lot of water content, so it needs a little help to become creamy once frozen.
For the best texture, use whole milk Greek yogurt, don’t skip the maple syrup, and let the frozen yogurt thaw for 15-20 minutes before scooping if you’re using the classic loaf pan method. If you’re using the Ninja Creami, spinning it after freezing helps make the texture extra creamy and scoopable!
For the best homemade frozen yogurt, I try to keep the ingredients simple and avoid anything that doesn’t freeze well or changes the texture too much. Ingredients with a lot of extra water can make the frozen yogurt icy, while some mix-ins can become too hard once frozen.
I recommend avoiding:
– Watery fruit purees – These can make the frozen yogurt icy unless they’re cooked down or blended into a balanced recipe.
– Large fresh fruit pieces – They can freeze solid and be hard to bite into.
– Too many liquid add-ins – Extra milk, juice, or coffee can thin out the mixture and make it icier.
– Low-fat or nonfat yogurt – These can work, but they won’t be as creamy as whole milk Greek yogurt.
More Healthy Ice Cream Recipes
- Pistachio Cottage Cheese Ice Cream
- Healthy Mint Chocolate Chip Ice Cream
- Cookie Dough Ice Cream
- Brownie Batter Ice Cream
- Strawberry Cottage Cheese Ice Cream
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Greek Frozen Yogurt (High Protein Ice Cream Recipe)
Video
Equipment
- Ninja Creami optional, but worth it!
Ingredients
- 3 cups vanilla whole milk Greek yogurt
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
Ninja Creami Method
- Whisk the yogurt, maple syrup, and vanilla together in a Ninja Creami pint container.
- Freeze the ice cream for 8 hours or overnight.
- When ready, place the pint container in the Ninja Creami and spin on the "Ice Cream, Full" settings. Add any toppings and enjoy!
Classic Method
- Whisk the yogurt, maple syrup, and vanilla together.
- Pour into a loaf pan and cover with an airtight lid or plastic wrap.
- Freeze for 8 hours or overnight.
- When ready to enjoy, let the ice cream thaw for 15-20 minutes, then break it up with a spoon before scooping with an ice cream scoop.
- Add toppings and enjoy!
Notes
- I like to split this recipe into two pint containers when I make it so that I only spin 2 servings at a time (rather than spinning it in the Creami and then having to re-freeze it).
- Use a high-quality, full-fat Greek yogurt for best results! The quality truly makes a huge difference in this recipe.
Sandy says:
If you use full fat yogurt, how can there only be 1 fat gram per serving?
JOL Team replied:
Thank you for asking! I’ve updated the nutrition facts. Hope you enjoy!