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Healthy Greek Yogurt Vanilla Ice Cream

A velvety, protein-rich vanilla ice cream crafted from strained whole-milk Greek yogurt and whole milk instead of heavy cream, naturally sweetened and kept scoopable with pure maple syrup.

Shared version · Oct 12, 2026

≈180 Cal
≈8g protein
≈0g fiber
207 min
Serves 6

Nutrition · Per serving

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Gather

Ingredients

Ingredients

  • 2 cupPlain whole-milk Greek yogurtchilled; Provides rich body and protein without heavy cream
  • 1 cupWhole milkchilled; Helps achieve an ideal pourable viscosity for churning
  • 1/2 cupPure maple syrupSweetens naturally and depresses the freezing point for easy scooping
  • 1 tablespoonPure vanilla extractProvides warm, aromatic vanilla flavor
  • 1/4 teaspoonFine sea saltBalances the tangy cultured finish and heightens sweetness

Make

Directions

Start Cook Mode
  1. 1

    Confirm the freezer bowl of the ice-cream maker is frozen completely solid (at least 18 to 24 hours at 0°F / -18°C). Into the pitcher of a blender, add 2 cup chilled plain whole-milk Greek yogurt, 1 cup chilled whole milk, 1/2 cup pure maple syrup, 1 tablespoon pure vanilla extract, and 1/4 teaspoon fine sea salt.

    All ingredients are measured into the blender pitcher, cold and ready to blend.
    5 min
  2. 2

    Secure the blender lid and blend on medium-high speed for 45 to 60 seconds until the dairy base is glossy, completely smooth, and emulsified with no visible yogurt curds. If blending friction warms the mixture above 40°F (4°C), cover the pitcher and refrigerate for about 20 minutes until thoroughly chilled before churning.

    The base is silky, fluid, completely free of lumps or curds, and cold to the touch (below 40°F / 4°C).
    22 min
  3. 3

    Turn on the ice-cream maker so the churn paddle rotates before introducing liquid, then immediately pour the cold blended base into the frozen bowl. Churn for 20 to 25 minutes, until the mixture thickens into a firm soft-serve texture.

    The frozen mixture expands, thickens into aerated soft-serve ribbons, and mounds firmly upon itself as the dasher turns.
    25 min
  4. 4

    Using a flexible silicone spatula, transfer the soft-churned frozen yogurt into a chilled freezer-safe container. Smooth the surface and press a sheet of parchment paper or wax paper directly flush against the ice cream to seal out air, then secure the airtight lid. Freeze in the coldest area of the freezer for 2 to 3 hours to ripen into firm, scoopable ice cream.

    The ice cream is set firm enough to carve into clean, rounded scoops that hold their shape in chilled serving bowls.
    155 min

Estimated recipe nutrition

Some nutrients are unavailable or approximate. Missing values are not treated as zero. Per serving (6 servings).

Calories
≈180 kcal
Total fat
≈5 g7% DV
Saturated fat
—
Trans fat
—
Cholesterol
—
Sodium
≈150 mg6% DV
Total carbohydrate
≈23 g8% DV
Dietary fiber
≈0 g0% DV
Total sugars
—
Added sugars
—
Protein
≈8 g
Vitamin D
—
Calcium
—
Iron
—
Potassium
—
Source details

Nutrition uses public food-composition records selected for this recipe. Source identifiers, private prompts, and account information are not shared.

Recipe notes

This recipe was developed with AI and reviewed by CraveTwist’s automated checks. It may contain errors. Use your judgment and follow appropriate food-safety guidance.

Estimated nutrition per serving. Calculated from the recipe amounts and the best available food-composition evidence. Actual values may vary by brand, preparation, and serving yield.

Plain whole-milk Greek yogurt: Retained fully in the blended frozen yogurt base. Whole milk: Retained fully in the churned ice cream. Pure maple syrup: Retained fully in the sweetened dairy matrix. Pure vanilla extract: Retained fully for flavor and freezing-point depression. Fine sea salt: Retained fully for seasoning.

Estimates use the listed ingredient amounts. If excess marinade drips off or coating stays behind, the nutrition of what you eat may differ.

Review every packaged ingredient for your needs. This shared snapshot cannot account for substitutions made after publication.

Check ingredients and allergens, keep raw and ready-to-eat foods separate, cook thoroughly, and store food safely. Food safety basics (WHO)

Source & version

Shared from an immutable CraveTwist recipe version. Quantities and safety endpoints remain pinned to this page.

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