Our popular yogurt ice cream recipe with little sugar and a wonderfully refreshing yogurt taste. It always comes together very quickly and can be refined with lots of toppings or supplemented with fruit. The perfect basic ice cream recipe for creamy yogurt ice cream.
🇩🇪🇺🇸One recipe, two kitchens — grams ⇄ cups, switch right in the card.
Simple recipe to make really delicious yogurt ice cream and frozen yogurt homemade with the classic basic yogurt ice cream recipe. Yogurt ice cream that is not too sweet and contains simple ingredients such as yogurt is best made by yourself. Today we’ll show you how to make delicious ice cream yourself in 15 minutes without any preparation.
Frozen yogurt sits between ice cream and sorbet: lighter than one, creamier than the other. The homemade version has one clear advantage over anything from a self-serve shop, which is that you can taste the yogurt instead of just sugar.
Fat content is what decides the texture. Whole milk yogurt or Greek yogurt gives a scoopable result; low fat gives you an ice block. If you use Greek yogurt, thin it slightly with milk, since strained yogurt has less water and can freeze grainy. Sweeten with honey or sugar syrup rather than granulated sugar, which never fully dissolves in something this cold.
5 gglucose powder alternatively 5g more powdered sugar
Instructions
First put whipped cream, yogurt and juice of a freshly squeezed lemon in a tall mixing bowl and mix well with a hand blender.
Then slowly add the powdered sugar and mix.
If you want the ice cream to be a little creamier, you can add glucose powder (dextrose). If you don't have any dextrose powder at home, you can also add 5g of powdered sugar.
Now mix the yogurt-cream mixture well for about 2-3 minutes until a consistent mixture has formed and there are already slight air bubbles from the hand blender.
Then pour this mixture into the ice cream maker and chill and mix according to the ice cream maker's instructions.
Depending on the ice cream maker, the cooling time and production time of the delicious and simple yogurt ice cream takes around 10-20 minutes.
Pour the finished ice cream into beautiful bowls, decorate with fresh fruit, sauces or Smarties and crumbles and enjoy.
Tip Tip: The ice cream can easily be stored in the freezer for several days afterwards. Please note: If you want to eat the ice cream again afterwards, it will take a little longer to defrost (compared to ice cream from the supermarket), but it will taste all the better for it.
Nutrition per serving
230kcal
14 gFat
21 gCarbs
5 gProtein
18 gSugar
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Yogurt ice cream recipe with little sugar
Basically, my first ice cream recipe started with me looking for the perfect yogurt ice cream. Similar to the frozen yogurt stores, I wanted to buy a similar FroYo in the supermarket. I was extremely surprised to find that it didn’t exist.
Just a simple, pure yogurt ice cream – it should be tart, fresh and not too sweet. The only thing I found were yoghurt ice cream sundae mixes with fruit, which were all far too sweet for me. So I had to come up with something.
The best way is always to simply make the ice cream you want at home. So I started researching the best mixing ratios and everything I needed to consider. It quickly became clear to me that my yogurt ice cream recipe should contain as little sugar as possible.
You can easily make refreshing, delicious frozen yogurt from yogurt yourself…
Best yogurt ice cream recipe
I have found my best yogurt ice cream recipe, which is also the quickest ice cream ever. I often have the ingredients to hand at home and when I fancy a quick ice cream without much effort, I immediately think of this recipe.
The delicious yogurt ice cream recipe can be varied as desired and quickly enhanced with chocolate chips or different fruits in the ice cream or as a topping. This ice cream is perfect for spontaneous ice cream cravings, as you don’t have to boil the ice cream mixture, but can simply start without waiting.
Make your own creamy yogurt ice cream
All you have to do is mix yogurt, cream, lemon and a little powdered sugar and dextrose powder with a whisk or hand mixer and the ice cream mixture is ready to chill. If you don’t have dextrose or glucose powder, it doesn’t matter, as this makes the ice cream creamier but is not essential for the recipe.
I tried my first yogurt ice cream recipe completely without dextrose powder and the result was still good. You only notice it a little more when it defrosts again, but not when you eat the ice cream straight away.
The fat content of the yogurt is more important for creamy ice cream. I have also learned that it makes no sense to go for 1.5% fat in yogurt. It makes the ice cream harder and more watery than you would like. In the meantime, I have arrived at cream yogurt with 10% fat and also like to use this for my soft chocolate buns.
Ice cream with or without an ice cream maker
There are many options when it comes to making your own ice cream. Of course, you can make simple frozen lollipop ice cream for children from juice, but if you are looking for creamy ice cream, you need an alternative. I wanted to make creamy ice cream that I could keep in the freezer.
Milk ice cream and yogurt ice cream are my favorites, although I also like to eat fresh sorbet ice cream in summer. Anyone who has known me for a long time knows that I always plan a stop at the ice cream stand at the ITB trade fair – the best mango sorbet so far.
Making creamy ice cream homemade – with or without an ice cream maker? After reading that you should take the ice cream out of the freezer and stir it every 30-60 minutes, especially when making homemade yogurt ice cream, I started looking for a “small” solution.
In the end, my small solution arrived a short time later, delivered directly on a pallet by a shipping company from Italy. When I do things, I like to do them right… and even if a pizza oven doesn’t fit in my kitchen at the moment, you never know what the future holds.
So I decided to go for a really good ice cream machine, like in an ice cream parlor. I wanted something without easily breakable plastic screws and in the end my preference for ice cream won over. Since then, I haven’t bought a single ice cream from the supermarket. I would like to introduce you to my ice cream maker separately.
Enjoy the wonderfully refreshing feeling of our delicious cold yogurt ice cream recipe. Frozen yogurt always comes together very quickly and can be refined with lots of toppings. Berries taste very good with this yogurt ice cream, but many other types of fruit also go well.
This frozen yogurt ice cream recipe serves as the basis for many other yogurt ice cream recipes with fruit, such as strawberries, raspberries, peaches, bananas and much more. The white ice cream tastes delicious with chocolate sprinkles, small Smarties or brittle. Various sauces, such as chocolate sauce and strawberry sauce, also taste perfect with the frozen yoghurt ice cream.
I have been baking and cooking for my family and community for years — honest recipes, all tested in my own kitchen and explained step by step so they turn out reliably for you too.
Thank you so much for this wonderfully tasty ice cream recipe.
It works great with 10% yogurt, but when I want to use lactose-free yogurt I can’t find a 10% one anywhere. Do you have any experience with how it works with 3.8% lactose-free yogurt? Would I need to use an especially high-fat cream? I’ll try it out soon. But if you have any ideas for lactose-free (or low-lactose) ice cream, I’d be so grateful.
3
VVanessaTeam1 year ago
Hi Rose,
thank you for your feedback, and you’re right – it turns out perfectly with 10%. With a lower fat content you’ll need to up the cream. But I can put your mind at ease: a new recipe for this is coming in the next few weeks, since we’re experimenting ourselves right now, currently with a 2% yogurt, and it’s heading in the right direction, though not yet exactly 1:1 with our original recipe. I’ve found from my own experience, when I’m in Germany, that it turns out a little differently depending on the supermarket, even though the cream always has 30% fat…
Thanks for the nudge to keep tinkering with the recipe – I’ll do my best to get a recipe with lactose-free yogurt and the right cream ratio out there soon.
Warm wishes,
Vanessa
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Comments 2
Thank you so much for this wonderfully tasty ice cream recipe.
It works great with 10% yogurt, but when I want to use lactose-free yogurt I can’t find a 10% one anywhere. Do you have any experience with how it works with 3.8% lactose-free yogurt? Would I need to use an especially high-fat cream? I’ll try it out soon. But if you have any ideas for lactose-free (or low-lactose) ice cream, I’d be so grateful.
Hi Rose,
thank you for your feedback, and you’re right – it turns out perfectly with 10%. With a lower fat content you’ll need to up the cream. But I can put your mind at ease: a new recipe for this is coming in the next few weeks, since we’re experimenting ourselves right now, currently with a 2% yogurt, and it’s heading in the right direction, though not yet exactly 1:1 with our original recipe. I’ve found from my own experience, when I’m in Germany, that it turns out a little differently depending on the supermarket, even though the cream always has 30% fat…
Thanks for the nudge to keep tinkering with the recipe – I’ll do my best to get a recipe with lactose-free yogurt and the right cream ratio out there soon.
Warm wishes,
Vanessa