17 ice cream recipes... from frozen yogurt - Yumki - the most delicious and unusual recipes

Yogurt ice cream combines a delicate taste and low calorie content, which will be especially important for those with a sweet tooth who are on a diet.

How to make ice cream from yogurt: 7 useful tips

Easy yogurt ice cream recipe

Yogurt ice cream with fruits

Homemade yogurt and chocolate ice cream

Homemade yogurt and banana ice cream

Homemade coffee yogurt ice cream

In this article, we will share 5 simple and quick yogurt ice cream recipes that will take you no more than 20 minutes to prepare! And helpful notes to help you make the cool dessert perfect.

Peach frozen yogurt

Skip the store-bought ice cream this summer and whip up this easy and delicious six-ingredient peach frozen yogurt.

Ingredients:

4 tbsp. peeled and diced fresh peaches

½ tbsp. fine sugar (fruit sugar)

2 tbsp. l. lemon juice

1 tsp. vanilla extract

2 tbsp. yogurt (unsweetened)

¾ tbsp. whipped cream

Preparation:

Grind the peaches in a blender until smooth. Mix sugar, lemon juice and vanilla until sugar dissolves.
Whisk in yogurt until smooth. Add whipped cream and chill in ice cream maker according to manufacturer's instructions.
Transfer frozen yogurt to a container and freeze until firm, at least 3 hours.

Homemade yogurt and chocolate ice cream

Servings: 7

Cooking time: 6 hours

Calorie content: 180 kcal/100g

Ingredients:

0.5 l yogurt 3.2%;
200 ml white condensed milk;
80 g dark chocolate.

Preparation:

1. Melt the chocolate in a water bath. To do this, break the tile into pieces and place in a small saucepan.

2. Pour some water into a larger diameter pan, place a smaller container on top and place the structure on the fire. Stir until the contents are completely dissolved.

3. Combine condensed milk with yogurt, beat with a mixer until the mass becomes fluffy. Finally, add the melted chocolate and stir gently until smooth.

4. If you want to get dark streaks in the finished dish, pour the chocolate in a thin stream over the entire surface of the yogurt mass. Without stirring, pour the mixture into a container and freeze. Wait until it freezes slightly, and only then start stirring regularly, once an hour. Leave in the freezer for 7-8 hours or overnight.

5. Before serving, let the dessert stand for 5 minutes at room temperature to make the texture more pliable. Form into balls and place in bowls.

Roasted Pineapple Sandwiches with Coconut Frozen Yogurt

Perfect for summer - grilled pineapple chunks filled with coconut frozen yogurt - tastes like the tropics!

Ingredients:

3 tbsp. plain yogurt (750 ml)

3 tbsp. frozen pineapple (750 ml)

1 tsp. vanilla (5 ml)

1 tbsp. coconut (250 ml)

2 tbsp. corn syrup (30 ml)

8 pineapple slices, peeled and drained

Preparation:

Preheat the oven to 180 degrees.
Spread the shredded coconut on a baking sheet. Place in the oven and bake for 5 minutes or until golden brown. Set aside 1/3 tbsp. For decoration.
Place yogurt, pineapple and vanilla in a blender. Then add corn syrup. Grind until smooth. Transfer to a bowl and toss with toasted coconut.
Place in a freezer safe container and freeze. Remove from freezer 10 minutes before serving.
Place the pineapple chunks on the grill and grill until grill marks appear. Turn over and cook until done.
Make sandwiches. Spoon frozen yogurt onto one pineapple slice and top with an additional slice. Repeat. Sprinkle with toasted coconut.

Homemade chocolate cold dessert

The best ice cream for a children's party is chocolate. Minimum ingredients, maximum ease of preparation.

To make one serving of ice cream you will need:

130 grams of granulated sugar;
30-40 grams of cocoa powder;
400 ml regular yoghurt.

Can be prepared in 10 minutes. The value of a serving in calories is no more than 90 kcal.

How to make chocolate ice cream:

Step 1. Mix sugar and water in a wide bowl and make syrup from this liquid.

Step 2. The finished syrup must be cooled. Beat the yogurt with a mixer, add sugar syrup into it, continuing to mix.

Step 3. Using a spoon, carefully pour cocoa into the yogurt mixture.

Step 4. Beat the mixture again with a mixer.

Step 5. Place the ice cream in molds and place in the freezer for four hours.

Frozen Greek yogurt with strawberries and kiwi

We've got the perfect low-calorie summer treat for you: Strawberry Kiwi Greek Yogurt With less than 130 calories and a whopping 12 grams of protein, this dessert is super healthy, and it's also cooling on a hot day. Serve it at a summer brunch as a fancy dessert, or keep it in the freezer for when you want ice cream.

Ingredients:

2 tbsp. 2% plain Greek yogurt

1/2 tbsp. skim milk

1/4 tbsp. agave or honey

1 ripe kiwi, peeled and roughly chopped

6 strawberries, peeled and roughly chopped

Preparation:

In a blender or food processor, puree the yogurt, milk, agave and kiwi. If you don't have a blender or food processor, simply combine all ingredients in a large bowl.
Add strawberry pieces to ice cream molds. Spoon the Greek yogurt mixture into the molds over the strawberries. Insert sticks and freeze until firm, about 4 hours.
To carefully remove ice cream from the molds, dip the bottom of the molds in hot water for 10 seconds and gently pull the stick.

Yogurt ice cream with fruits

When frozen, the sweetness and flavor of yogurt are lost, so to make a delicious sundae, choose sweeter berries and fruits. Strawberries, wild strawberries, and pears are perfect for this recipe. To give the dessert a richer taste, replace regular yogurt with fruit, berry or exotic fruit flavored yogurt.

Servings: 9

Cooking time: 8 hours

Calorie content: 114 kcal/100g

Ingredients:

0.5 liters of yogurt;
200 g fresh or frozen strawberries;
200 ml condensed milk.

Making homemade yogurt and strawberry ice cream:

1. Divide the strawberries into two parts. Cut the first part into cubes or slices. Second, puree in a blender. If desired, you can remove the seeds from the puree by rubbing it through a fine sieve.

2. Combine berry puree with pre-chilled yogurt and condensed milk. At high speed, beat with the whisk attachment until smooth.

3. Add chopped strawberries, mix the mixture carefully. Transfer to a container and freeze, remembering to stir occasionally.

4. Form into portioned balls and serve.

Another interesting way to serve yoghurt ice cream is with strawberries.

To make yogurt ice cream with strawberries, as in the photo, mix yogurt and white condensed milk. Pour into molds and place strawberry slices on top. Then insert special wooden sticks. Place in the freezer for 4 hours.

When ready, gently pull the stick to remove the homemade ice cream from the mold and enjoy its taste.

Canadian fruit cocktail

What's more Canadian than red and white: maple syrup, fresh raspberries, fresh dairy and cold? Make this delicious frozen yogurt dessert. (Place the yogurt in the freezer until very chilled but not hard.)

Ingredients:

1 tbsp. (250 ml) frozen raspberries

¼ tbsp. (60 ml) pure maple syrup

1 tbsp. (250 ml) whole milk

1 tbsp. l. (15 ml) pure maple syrup

1 tbsp. (250 ml) frozen yogurt or very thick Greek yogurt

4 - 6 pcs. fresh raspberries

⅓ tbsp. (80 ml) red sugar

½ tbsp. (150 ml) whipping cream (approx.)

Preparation:

Add frozen raspberries and ¼ cup (60 ml) maple syrup to a blender. Beat on high speed for about 5 minutes. Transfer to a small container with a spout.
Wash the blender. Add yogurt, milk and 1 tbsp. spoon (15 ml) maple syrup. Beat on high speed for 1-2 minutes.
Place red sugar on a saucer.
Wet the rims of 3 medium cocktail glasses with water, then dip in sugar. Leave to dry.
Soak fresh raspberries in cold water, shake off excess water, then roll in red sugar. Place on a small plate and place in the freezer for 10 minutes.
Carefully spoon raspberry puree equally into all glasses. Then move on to formula milk. Place a spoon in the glass and slowly pour the milk mixture over the spoon, making sure the red and white layers do not mix.
Leave a little room at the top for the whipped cream. Spoon the cream with a pastry syringe; On top of the whipped cream, carefully arrange two sugared raspberries from the freezer. Serve immediately with straws or a dessert spoon.

Mango Kulfi (Indian Ice Cream)

Cardamom and fennel bring out the sweet mango flavor in this low-fat yogurt ice cream. You'll love how easy this elegant dessert is to make. Indian ice cream is perfect for any occasion!

Ingredients:

1 tbsp. ripe mango, cut into large pieces

Ground cardamom

A pinch of fennel seeds

2 tbsp. mango juice

1 ripe banana

1 tbsp. l. lemon juice

2 tbsp. plain or vanilla low-fat frozen yogurt

½ tbsp. chopped mango, for garnish (optional)

½ tbsp. chopped pistachios, for garnish (optional)

Preparation:

Place the mango chunks, spices, juice, banana, lemon juice and frozen yogurt in a food processor and process until smooth.
Transfer mixture to ice cream maker and process according to manufacturer's instructions. Or place the mixture in a glass baking dish, cover and freeze for 2-3 hours or until completely frozen. Serve in glasses, garnish with mango cubes and pistachios.

Homemade yogurt and banana ice cream

Servings: 10

Cooking time: 8 hours 20 minutes

Calorie content: 118 kcal/100g

Ingredients:

500 ml Greek yogurt 3.2%;
350 g bananas;
180 ml condensed milk.

How to make ice cream from yogurt:

1. For the recipe, choose very ripe bananas - they are crushed to a more uniform consistency and give the dish a rich taste. Peel the bananas and cut into slices.

2. Place chopped bananas, chilled yogurt and condensed milk into a blender bowl. Beat until smooth. Transfer to a container and place in the freezer.

3. Divide yogurt ice cream into serving bowls, garnish with sliced banana and serve.

Lemon frozen yogurt

If you love ice cream, this recipe will completely satisfy you without spoiling your figure. Serve this frozen treat with your favorite summer berries.

Ingredients:

⅓ tbsp. fresh lemon juice

1 ½ tbsp. vanilla yogurt

2 tbsp. l. agave nectar

½ banana

4 ice cubes

Preparation:

Mix all ingredients in a blender and freeze in an ice cream maker.

Frozen blueberry yogurt

This bright purple yogurt is sweetened with honey and agave and flavored with blueberries, fresh thyme sprigs and lemon juice for extra brightness.

Ingredients:

450 g blueberries, thawed

1 tbsp. l. honey + 1/3 tbsp.

2 sprigs fresh thyme

2 tbsp. chilled Greek yogurt

¼ tbsp. agaves

2 tbsp. l. freshly squeezed lemon juice

Preparation:

Combine 1/4 cup blueberries, 2 tbsp. l. water, 1 tbsp. l. honey and thyme sprigs in a small saucepan with thick walls. Mash the blueberries with a fork. Place over medium heat and bring to a boil. Remove the pan from the heat, cover and let the mixture sit for 15 minutes. Remove the lid and let the syrup cool slightly. Discard the thyme sprigs.
Place remaining blueberries, remaining 1/3 cup. honey, yogurt, agave, lemon juice and cooled blueberry syrup into a blender or food processor. Whisk until the mixture is smooth.
Transfer the yogurt mixture to a shallow glass baking dish, cover, and freeze until set, about 2 hours. Then stir with a fork. Continue freezing for at least another 8 hours or overnight. Using the tines of a fork, transfer mixture into small serving saucers or glasses. Serve immediately.

Brief historical background

Did you know that the first yogurt ice cream was launched on sale in 1970 by the American company HPHood somewhere in New England in the USA. But Americans didn't particularly like the sour taste of yogurt in ice cream, and the classic creamy, sweet ice cream made a comeback. When healthy eating and extreme dieting became fashionable in the mid-2000s, low-calorie frozen yogurt gained incredible popularity not only in America, but throughout the world.

So, let's begin.

And, before we get started, I’ll say that for ice cream it is best to use natural Greek yogurt, which is filtered from excess liquid.

If you can't find Greek, then take regular natural yogurt WITHOUT ADDITIVES and separate the excess liquid by wrapping it in cheesecloth or cloth and hanging it in the refrigerator overnight.

Frozen yogurt with pears

This stunning grown-up dessert combines vanilla frozen yogurt with the rich flavors of dark rum, pears and a splash of raisins.

Ingredients:

⅓ tbsp. + 3 tbsp. l. dark rum

½ tbsp. pear juice

2 tbsp. l. Sahara

⅓ tbsp. raisins

3 large ripe pears, peeled and each cut into 8 wedges

1 tbsp. l. unsalted butter

1 liter frozen vanilla yogurt (regular or low-fat)

Preparation:

Combine rum 1/3 tbsp. with pear juice and sugar in a thick-walled saucepan and bring to a boil, stirring occasionally. Reduce heat, add raisins and pears, cover and simmer until pears are tender, about 10 minutes. Remove the lid from the pan and, using a slotted spoon, remove the pears to a plate. Reduce liquid in saucepan, stirring occasionally, until liquid reduces to syrup, 5 to 10 minutes. Add the oil and the remaining tablespoon of rum and return the pears to the pan. Serve with frozen yogurt.

Yogurt coffee ice cream recipe

You can even make coffee ice cream if you wish. Then add coffee to the yogurt instead of cocoa.

To make one serving of coffee ice cream you will need:

half a glass of fine sugar;
35-45 grams of coffee (instant or ground - at your discretion);
450 ml classic yoghurt without additives or sugar.

Easy to make in 10 minutes. A serving of this ice cream contains 96 kcal.

How to make coffee ice cream:

Step 1. So that the sugar dissolves evenly in the finished ice cream. You will need to boil syrup from sugar and water and give it time to cool.

Step 2. Pour yogurt into a dry and wide bowl, beat with a whisk or blender.

Step 3. Gently pour the cooled sugar syrup into the yogurt in a thin stream, and add coffee.

Step 4. Beat all the ingredients again and you can start packing the ice cream into molds;

Step 5. Place the filled forms in the freezer for four hours.

Simplified "Peach Melba"

Peach Melba dessert , this easy-to-make recipe features ripe, juicy peaches with fresh raspberries (sweetened with a little jam) and vanilla frozen yogurt. Don't forget the shortbread pieces for a crunchy dessert.

Ingredients:

1 tbsp. raspberries

¼ tbsp. raspberry jam

450 g medium peaches

2 tsp. Sahara

½ liter vanilla frozen yogurt

¼ tbsp. crushed shortbread cookies

Preparation:

Combine raspberries and raspberry jam in a medium bowl and let sit at room temperature for 20 minutes.
Cut the peaches according to their size, divide them into 4 dessert saucers and sprinkle sugar on top. Leave for 15 minutes until slightly juiced, turning them once or twice.
Spoon a scoop of frozen yogurt onto a mound of peaches. Spoon some raspberry jam onto each serving of frozen yogurt. Sprinkle 1 tbsp on top. l. crushed cookies. Serve immediately.

Monologue about ice cream

You probably remember - I’ve already written 100 times how much I love ice cream and how it loves me back, because it always turns out incomparable. Yes, and this despite the fact that I always cook it without an ice cream maker. Imagine what will happen if I buy it! It's scary to imagine.

And remember how in American TV series, every time the heroine breaks up with her beloved Pinocchio, she takes out a huge bucket of rich chocolate-vanilla ice cream from the refrigerator and eats it with a huge tablespoon, wiping away tears and drool. A good marketing move, no doubt. Now imagine if we, weak, defenseless creatures, every time we have problems with boyfriends, stress at work, problems with a girlfriend, every time we eat a bucket of such ice cream, what will we turn into?

For such cases, I have come to your aid and brought easy recipes for yogurt ice cream, which you can shamelessly eat in buckets and not blush in front of the mirror later.

Well? So, let’s say, I had a row with my husband, made apricot ice cream from yogurt and walked around happy and slim))) It really works, I answer.

By the way, I think that yogurt ice cream as a dessert is much tastier than creamy, fatty ice cream. Personally, after a full dinner, I find it much more pleasant to refresh myself with a light, low-calorie, slightly sour dessert with fresh berries, for example. By the way, the Greeks say that yogurt improves digestion and very often serve it with fruit or jam as a compliment from the chef after dinner in their taverns. Yes, and nutritionists also recommend eating natural yogurt , including in the evenings. So everything is fine.

In Greece, in general, an epidemic has now begun with this frozen yogurt. So many miniature shops were opened with it that everyone has already lost count.

Lime dessert

A sweet, tart dessert filled with sunny flavor and loaded with healthy vitamins.

Ingredients:

3 tbsp. greek yogurt

2 tbsp. l. lime juice

1 tsp. lime zest

½ tbsp. crackers (crumbs)

Preparation:

In a bowl, combine Greek yogurt, lime juice and lime zest.
Fill each ice cream mold halfway with the yogurt mixture. Add a spoonful of graham cracker crumbs and fill the rest with the yogurt mixture. Then insert the stick and freeze.
Before serving, run the bottom of the pan under warm water for 10 seconds and gently pull the stick to release the ice cream.

Recommendations for preparation

You can freeze it either in one mass or immediately in portions in molds. By inserting a wooden stick into the mold before freezing, you can easily remove the dessert when you decide to try it.
Frozen dessert changes its taste: you will feel the difference when you try it while it is still warm, and then when you take it out of the freezer. You may find prepared yogurt ice cream less sweet.
Greek yogurt is best, but you can also make it yourself: it’s hard to find in stores.

This ice cream is also called frogurt, or in the original - frozen yogurt. A healthy dessert that is easy to prepare at home can become a real summer discovery for you!

Quick Berry Frozen Yogurt

Frozen berries in chilled creamy yogurt will cool you down on a hot day in minutes.

Ingredients:

½ tbsp. rolled oats (125 ml)

¼ tbsp. chopped almonds, chopped (60 ml)

½ tbsp. brown sugar (125 ml)

¼ tbsp. butter, chilled (60 ml)

a pinch of salt

3 tbsp. frozen mixed berries such as raspberries, strawberries or blueberries (750 ml)

150g plain yoghurt, chilled

2 tbsp. l. corn syrup (30 ml)

Preparation:

Preheat oven to 350 degrees.
Place the rolled oats, almonds, brown sugar, butter and salt in a bowl and stir quickly. Pour onto a baking sheet and bake until golden and crisp.
Place frozen berries in the bowl of a food processor and pulse until pureed. Add yogurt and corn syrup and continue whisking. Freeze until solid. Store in an airtight container in the freezer.
Serve with crispy rolled oats on top.

How to make ice cream from yogurt: 7 useful tips

1. Greek yogurt is considered ideal for making ice cream. Compared to regular one, it contains 2 times more protein and has a thicker texture. Thanks to this, there will be no excess moisture in the ice cream, which means ice crystals will not form.

2. You can also use regular yogurt for preparation. To remove excess moisture from it, place it on gauze folded in four. Wrap it loosely, hang it, or place it on a sieve. Let stand for about 1 hour - during this time the excess whey will drain and the consistency will become much thicker.

3. If you are looking for an easy homemade yogurt ice cream recipe, include low-fat yogurt (0.5 to 1.5%) in the ingredient list.

4. If you want to make a dessert with a creamy texture, take yogurt with the highest percentage of fat content.

5. For the most natural dish, you can use homemade sourdough yogurt, prepared with your own hands. To do this, heat the milk strongly, but do not boil, and then cool to a temperature of 40 degrees. Add 2 tablespoons of fresh store-bought yogurt or a package of special starter, cover the container and leave it warm overnight.

6. You can sweeten the dessert with sugar, condensed milk, syrup.

7. You can freeze the dessert using an ice cream maker, in portioned molds or in a container in the freezer. If you choose the latter option, during the first 2 hours of freezing you need to stir the workpiece every 30 minutes so that large ice crystals do not form in it. Continue stirring occasionally until the mixture “sticks” to the spoon.