Homemade Ice Cream
No-Churn
Healthy Dessert
A simple and delicious recipe for smooth homemade yogurt ice cream. Made with Greek yogurt and a few key ingredients, this recipe results in a perfectly creamy, refreshing frozen treat.
Ingredients
- Cream – 256.00 Gms
- Glucose Syrup – 128.00 Gms
- Sugar – 252.00 Gms
- STAB 2000 – 4.00 Gms
- SUPER NETROSE – 4.00 Gms
- Greek Yogurt – 1000.00 Gms
Total: 1644.00 Gms
Recipe Details
- Prep Time: 15 minutes
- Freeze Time: 6-8 hours
- Yields: approx. 1.6 kg
- Cuisine: Dessert
Method
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the sugar, STAB 2000, and SUPER NETROSE. This helps prevent clumps later on.
- Mix Wet Ingredients: In a separate large bowl, combine the cream and glucose syrup. Mix until the glucose syrup is fully incorporated.
- Create the Base: Gradually add the dry ingredient mixture to the wet mixture, whisking continuously until everything is completely dissolved.
- Add Yogurt: Gently fold in the Greek yogurt until the mixture is smooth and consistent. Be careful not to overmix.
- Freeze: Pour the final mixture into a freezer-safe container. Place it in the freezer for at least 6-8 hours, or until it becomes firm. For a creamier texture, stir the mixture with a fork every hour for the first 4 hours to break up ice crystals.
- Serve: For the best texture, let the ice cream sit at room temperature for 5-10 minutes before scooping and serving.
