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–+ servings

No-churn lemon yoghurt ice cream

A refreshing and creamy no-churn lemon yoghurt ice cream that's easy to make and perfect for hot days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups yoghurt preferably Greek
  • 1 cup heavy cream whipped
  • 1/2 cup sugar adjust based on sweetness preference
  • 1/2 cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest for added flavor

Method
 

Preparation
  1. In a mixing bowl, combine the yoghurt, sugar, lemon juice, and lemon zest. Mix well until smooth.
  2. In a separate bowl, whip the heavy cream until soft peaks form.
  3. Gently fold the whipped cream into the yoghurt mixture until fully combined.
  4. Transfer the mixture to a freezer-safe container and smooth the top.
  5. Freeze for at least 4 hours or until firm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 50mgPotassium: 200mgSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 0.5mg

Notes

Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.

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