Description
Creamy yogurt ice cream meets a fresh lime swirl. This homemade frozen yogurt is summer in a bowl. The yogurt base stays wonderfully creamy and scoopable even after freezing, while the lime swirl brings natural color and a bright hint of tartness for that wow-worthy marble look. Whether as a refreshing dessert, a sweet cool-down on hot days, or a showstopper at your next dinner party: this yogurt lime ice cream makes every summer moment a little more refreshing.
GOOD TO HAVE ON HAND
- ice cream maker
- big bowl
- whisk
- small pot
Ingredients
Units
Scale
ICE CREAM BASE
- 750 grams greek yogurt (10% fat)
- 145 milliliters full-fat cow milk
- 145 grams heavy whipping cream
- 125 grams white sugar
- juice of 1 lemon
- 120 milliliters water
- juice of 1 lime
- 50 grams white sugar
- zest of 1 lime
- 6 grams clear cake glaze powder
- 25 grams corn syrup
- green food coloring
Instructions
LIME SWIRL
- Add the water, sugar, corn syrup, lime zest, and clear cake glaze powder to a small saucepan and whisk until smooth. Bring to a brief boil while stirring, until the mixture thickens slightly and turns glossy.
- Remove from the heat. Stir in the lime juice and food coloring and let it cool completely.
YOGURT ICE CREAM
- Depending on your ice cream maker, place the freezer bowl in the freezer at least 24 hours in advance.
- For the ice cream base, add the yogurt, milk, cream, sugar, and a little lemon juice to a large bowl. Whisk everything thoroughly until the sugar has dissolved and the mixture is smooth.
- Turn on the ice cream maker and pour in the yogurt mixture. Let it churn for about 15 minutes, until it reaches a creamy frozen yogurt consistency.
ASSEMBLY
- Layer the ice cream with the lime swirl in a freezer-safe container and swirl it gently with a knife, if desired.
- If you want to enjoy the ice cream soft and creamy right away, serve it immediately. For firmer scoops, freeze it for another 3–4 hours.
- Prep Time: 1 hours