yogurt ‘ice cream’ – lockdown 2 day 3

I’ve been promising to share my yogurt ice cream recipe for a while now and thought it was about time…

Before I get into specifics let me explain that I found this recipe in a magazine many years ago and made it, loved it, and have since been trying to make it less fattening and guilty making. So, basically, its not the original recipe any more!

So… originally the recipe called for 750g yogurt, 400g cream, whipped, 1 cup fruit, 1 cup icing sugar. You blend the fruit with the yogurt, add the whipped cream, freeze for 3 hours, then chop it up and blend it again. I can’t remember if it was supposed to be repeated, but I know that it was always rock hard when it was ready.

First time I made it I used raspberries. I had more than one cup, more like two and a bit, so thinking ‘more is better’ I added them all. Wrong. More is not better when dealing with fruit that has pips… The ice cream was amazing but I was constantly spitting out pips .Lesson learned.

The next few times I made it I experimented with using flavoured yogurts, my favourite being a fig yogurt I could get in Australia. For fruit I’ve tried tinned peaches, banana, figs, strawberries, rockmelon. I even tried coffee but don’t recommend it. Yuck.

By far the best flavour I found is banana and strawberry. Together,

On to the cream… when I first made it, in Australia, the cream was so rich and gorgeous it would coat the inside of your mouth. Okay, sounds gross, but I loved the richness of it. Here in Greece cream leaves a lot to be desired. Its like the thinnest of thin whipping creams in Australia and doesn’t have the substance or flavour. Whatever. The point of my experimentation is that I was trying to find a way to make the ice cream better suited to someone (me) who has no will power and is addicted to the stuff. I’ve tried just not making it, but then I crave ice cream… so better to make my own healthier stuff.

In the process of experimenting the first thing I did was use 1kg of yogurt instead of 750g cause I just buy the large tub. I’ve used 5% fat yogurt and 2%, and actually prefer the 2%. Having said that, let me just say that while cream might suck in Greece, the yogurt is out of this world. Better than the greek style yogurt can get in Australia.

Next thing I did was cut down on the sugar. In fact I’d cut down to 1/2 a cup sugar right from the start. Now I use honey.

So, I used more yogurt to cream… then I began cutting down the cream. To be honest, I’m now using no cream at all and it seems fine, even when using 2% yogurt. I can’t really tell the difference. The ice cream is no softer, I still have to cut it into slices and either wait for it to soften so I can eat it, or suck on it like its a popsicle. It really is hard as a rock.

Right. This is my recipe for frozen yogurt/ice cream.


  • 1kg natural yogurt (no sugar added)
  • 2-3 ripe bananas
  • 1-2 cups strawberries (I use frozen when I can’t get fresh)
  • 1/2 cup honey (you can add more if you need or if the fruit isnt sweet enough)

Put the fruit in the blender and blend till smooth. Add in yogurt, top with honey. Blend till well mixed. Pour into a cake loaf tin and place in freezer. Remove in 4-5 hours and slice. Put in a freezer proof container and return to freezer. Serve slices as required. Eat without feeling guilty cause, like, yogurt is good for you!

How easy is that? You just use the fruit you have and mix it all up in one go, come back 4-5 hours later to slice up and its done!


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