Greek Yogurt Ice Cream

This Greek Yogurt Ice Cream recipe has been my go-to healthy frozen treat this summer! With only 3 ingredients and 15 grams of protein, I could not be more obsessed. It's creamy, perfectly sweet, and SO easy to make! I love making it in my Ninja Creami for the creamiest texture, but it also works great made in a loaf pan or any airtight container. No blending required! Add any toppings you want for the BEST creamy yogurt ice cream.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Freezing Time 8

Total Time 8 5

Servings Servings

Calories 225kcal

Author Christine McMichael

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!

Video

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.

Nutrition