We’ll be celebrating our trip to Venice all week. The city is romantic, majestic and magical, filled with incredible food and unforgettable moments. To start this week of Venetian nostalgia, we’re sharing our favorite yogurt ice cream recipe — a simple treat that brings a little bit of Italy home. If you like fruity desserts, try Filipino mango ice cream next!
What do you picture when you think of Italy? For us it’s gorgeous landscapes, warm and welcoming people, and — of course — amazing gelato. When I was little, my mom, sister and I ate as much gelato as we could on our trips, sampling flavors like hazelnut, Nutella, mango, watermelon, raspberry and chocolate. My all-time favorite has always been yogurt. Years later I met my partner; we visited Venice together and discovered we share the same favorite gelato flavor: yogurt. That inspired us to recreate a simple yogurt ice cream at home so we could enjoy a taste of Venice anytime.
If you haven’t made homemade ice cream before, you’re missing out. There’s something special about making it yourself: it’s easy, you can make as much as you like, and it keeps well in an airtight container. Serve a scoop on a cozy weeknight, bring it out for friends at a dinner party, or share it with family after Sunday lunch.
Yogurt ice cream is delicious on its own and makes a perfect base for smoothies or any toppings you prefer. We love it topped with chocolate chip cookies — we’ll share our favorite cookie recipe soon — but fresh fruit, granola or a drizzle of honey work beautifully too.
What’s your favorite ice cream flavor?
Yogurt ice cream recipe
- Author: Alix and Hugo
- Total Time: 35 mins
- Yield: 800g (for 6) 1x
Description
Creamy, simple and delicious yogurt ice cream — reminiscent of Italian gelato.
Ingredients
- 33 cl whole milk
- 20 g powdered milk
- 300 g yogurt
- 10 cl cream
- 20 g honey
- 130 g brown sugar
- 1 vanilla pod (split and scraped)
Instructions
- Combine the whole milk, powdered milk, cream, brown sugar, honey and the scraped vanilla seeds in a bowl. Mix until the sugar dissolves.
- Pour the mixture into a saucepan and gently heat, stirring, until it reaches about 185°F (just before boiling). Remove from heat and let cool slightly.
- Once the mixture has cooled to room temperature, whisk in the yogurt until smooth and well combined.
- Cover and refrigerate the mixture overnight to chill and let the flavors meld.
- Pour the chilled mixture into your ice cream maker and churn on low speed for about 20–25 minutes, following the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: Italian