I did not think Greek yogurt ice cream would turn out this creamy, but this one really surprised me. No ice cream maker, no cooking, no eggs, just a few simple ingredients mixed together and frozen until scoopable.
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Check out my Greek Yogurt Ice Cream recipe video below and see how easy this creamy no-churn ice cream is to make. If you enjoy the video, give it a like and subscribe to my YouTube channel for more easy homemade ice cream recipes.
Why You’ll Love This Greek Yogurt Ice Cream
This is the kind of homemade ice cream recipe I love when I want something sweet and freezer-friendly, but I do not want to make a custard or pull out any fancy machine.
Everything comes together in a bowl, then it goes straight into the freezer. It is simple, practical, and very low-stress, which is exactly what I want from an easy ice cream recipe without an ice cream maker.
Let’s be honest… homemade ice cream sounds like it should be a whole project, but this one really is not.
Texture + Flavor
This yogurt ice cream is smooth, rich, and creamy, with a proper ice cream feel rather than a frozen yogurt texture. The heavy cream and sweetened condensed milk make it feel more like no-churn ice cream, while the Greek yogurt adds a little tang in the background.
The flavor is sweet, vanilla-rich, and fresh without being too heavy. In my opinion, that little yogurt tang is what makes it so good, because it keeps the ice cream from tasting flat or overly sweet.
Did You Know: Sweetened condensed milk works really well in no-churn ice cream because it adds sweetness and helps the mixture freeze into a creamier texture.
Greek Yogurt Ice Cream Ingredients
- 2 cups cold heavy whipping cream (480 ml)
- 1 can sweetened condensed milk, about 14 ounces (397 g or about 320 ml)
- 1 1/3 cups plain Greek yogurt (320 ml)
- 1 tablespoon vanilla bean paste or vanilla extract
- Small pinch of salt
Note: Use plain Greek yogurt for this recipe. Flavored yogurt can make the ice cream too sweet, and thinner yogurt can make the texture a little icier.
Equipment You’ll Need
- Glass mixing bowl
- Electric hand mixer
- Spatula
- 8-inch square freezer-safe pan
- Parchment paper
- Plastic wrap
How To Make Greek Yogurt Ice Cream Without An Ice Cream Maker
Step 1: Chill the bowl and whip the cream
First, put a glass mixing bowl in the freezer for about 1 hour, so the cream stays cold while you whip it. When the bowl is chilled, pour in 2 cups of cold heavy whipping cream straight from the fridge.
Use an electric hand mixer on medium speed and beat the cream until it thickens and forms soft peaks. Stop once the cream looks smooth and holds gentle peaks, because if you keep whipping for too long, the cream can start turning grainy and buttery.
Top Tip: Stop at soft peaks, not stiff peaks. The cream still needs to mix smoothly with the condensed milk and Greek yogurt.
Step 2: Add the salt and vanilla
Now add a small pinch of salt to help balance the sweetness, then add 1 tablespoon of vanilla bean paste or vanilla extract.
Mix on low speed for a few seconds, just until the salt and vanilla are blended into the cream. This part is quick, so do not keep beating the cream longer than needed.
Step 3: Add the condensed milk
Next, add 1 can of sweetened condensed milk, about 14 ounces. Pour it into the whipped cream, then mix on low speed until it blends in and the mixture looks smooth.
Keep the mixer low and steady here. The cream is already whipped, so you only want to combine everything without knocking too much air out of it.
Step 4: Add the Greek yogurt
Next, add 1 1/3 cups of plain Greek yogurt. Use thick, cold Greek yogurt if you can, because it gives the ice cream a better texture and a nice, clean flavor.
Mix on low speed just until the yogurt disappears into the cream mixture. Once it looks smooth, stop the mixer and scrape around the bottom and sides of the bowl with a spatula.
Top Tip: If your Greek yogurt has liquid sitting on top, pour that liquid off before adding it. That small step helps keep the ice cream base thicker and creamier.
Step 5: Fold the mixture
Next, take a spatula and gently fold the mixture a few times. This helps catch anything the mixer may have missed and makes sure the Greek yogurt, condensed milk, and whipped cream are evenly combined.
The mixture should look thick and creamy here. Honestly, it looks so nice that you could eat it as it is, even before it freezes.
Step 6: Pour it into the pan
Next, take an 8-inch square freezer-safe pan and place a piece of parchment paper on the bottom, just to help protect the pan from scratches when you scoop the ice cream later.
Pour the mixture into the pan, scraping the bowl with a spatula so none of that creamy mixture is left behind. Spread it into the corners, then smooth the top with the spatula.
Step 7: Cover and freeze
Then cover the pan with plastic wrap, pressing it gently onto the top of the ice cream mixture so it touches the cream instead of leaving air gaps. This helps stop icy bits from forming on top while it freezes.
Freeze it for about 6 hours if you want it set but still a little softer to scoop, or leave it overnight if you want a firmer ice cream.
Related Recipe: If you liked this easy homemade ice cream recipe, then do not stop here. I have more fun ice cream recipes right here.
Creamy Greek Yogurt Ice Cream Recipe
This creamy Greek yogurt ice cream is easy to make with just a few simple ingredients. It’s smooth, refreshing, and perfect for a lighter frozen dessert.
8
servings20
minutes6
hours400
kcal6
hours20
minutesIngredients
2 cups 2 (480 ml) heavy whipping cream
1 can 1 (320 ml) sweetened condensed milk
1⅓ cups 1⅓ (320 ml) plain Greek yogurt
1 tablespoon 1 (15 ml) vanilla bean paste or vanilla extract
small pinch small salt
Directions
- Place a mixing bowl in the freezer for about one hour.
- Pour 2 cups of cold heavy whipping cream into the chilled bowl.
- Use an electric mixer on medium speed to whip the cream until soft peaks form.
- Add a small pinch of salt and 1 tablespoon of vanilla bean paste or extract.
- Mix briefly on low speed to blend the salt and vanilla into the cream.
- Add 320 ml of sweetened condensed milk to the whipped cream.
- Mix on low speed just until the mixture is smooth and creamy.
- Add 320 ml of plain Greek yogurt, mixing on low speed until combined.
- Line freezer-safe cake pans with parchment paper.
- Pour the mixture into the pan and smooth the top with a spatula.
- Cover the pan with plastic wrap, pressing onto the surface of the ice cream.
- Freeze for about six hours for softer ice cream, or overnight for a firmer texture.
Recipe Video
Notes
- Choose the Right Cream: Use cold heavy whipping cream with about thirty-six percent fat, or a similar high-fat whipping cream. Lower-fat cream may not whip as well and can make the ice cream less creamy.
- Do Not Overwhip: Stop whipping the cream when it holds soft peaks. If you keep going too long, the cream can turn grainy and buttery, and the ice cream base will not mix as nicely.
- Use Sweetened Condensed Milk: Use one standard fourteen-ounce can of sweetened condensed milk, which is close enough for this recipe. Do not use evaporated milk because it is thinner, unsweetened, and will not give the ice cream the same creamy texture.
- Cover Before Freezing: Press the plastic wrap onto the top of the ice cream mixture before putting it in the freezer. This keeps the top covered properly and helps stop icy bits from forming.
- Soften Before Scooping: If the ice cream has been frozen overnight, let it sit at room temperature for five to ten minutes before scooping. This gives you cleaner scoops without having to force the spoon through hard ice cream.
- Use A Warm Scoop: Dip your ice cream scoop in warm water, then shake off the extra water before scooping. It helps the scoop glide through the ice cream more smoothly.
Nutrition Facts
- Total number of serves: 8
- Calories: 400kcal
- Fat: 28g
- Carbohydrates: 30g
- Protein: 9g
Serving This Yogurt Ice Cream
Serve this Greek yogurt ice cream with whatever toppings you like. Fresh berries, a drizzle of honey, chopped nuts, chocolate chips, or crushed cookies all go really well with the creamy yogurt flavor.
I love it with berries because the fresh fruit works so well with the little tang from the Greek yogurt. Chocolate is also super delicious here… because of course it is.
Storage Tips
- Keep the ice cream covered tightly in the freezer. If you still have plastic wrap touching the top, leave it there, then cover the pan with a lid or foil for extra protection.
- This homemade Greek yogurt ice cream is best within 1 to 2 weeks. It will still be frozen after that, but the texture is creamiest when it is eaten sooner.
- If it feels too firm straight from the freezer, let it sit for a few minutes before scooping.
Easy Flavor Ideas
Vanilla is simple and so good, but you can play with the base a little. Add lemon zest for a fresher flavor, mini chocolate chips for texture, or crushed cookies if you want it more dessert-like.
You can also swirl in a little honey or berry sauce before freezing. Just do not add too much liquid, because extra liquid can make homemade ice cream freeze harder.
More Ice Cream Recipes
If you liked this easy homemade ice cream recipe, check out more ice cream recipes below.
- How to Make Coconut Ice Cream the Easy Way – This creamy coconut ice cream is easy to make and packed with rich coconut flavor for a refreshing homemade dessert.
- Whisk & Freeze Chocolate Ice Cream Recipe – A simple chocolate ice cream recipe that comes together with minimal effort—just whisk the ingredients together, freeze, and enjoy.
- 3-Ingredient Oreo Ice Cream – An easy no-churn Oreo ice cream made with just three ingredients for a rich, creamy dessert loaded with chocolate cookie pieces.
And if you make this Greek yogurt ice cream, leave a comment or question in the comment section below or in the YouTube video comments. I try to respond to all the comments and questions.