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CraveTwisthttps://cravetwist.com/r/01a19554-485b-76dd-8037-f022b1d0b1b7THE COUNTER COPY

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 · Image: Expected
—Cal
8gprotein
0gfiber
207min
Serves6
WHY BETTER

This recipe redesigns classic vanilla ice cream around nutrient-dense strained whole-milk Greek yogurt and whole milk instead of heavy whipping cream or cooked egg custards. Strained Greek yogurt contributes high dairy protein and cultured richness with lower fat than heavy cream. Whole milk balances base viscosity so the dasher churns smoothly. Pure maple syrup acts as a functional dissolved sweetener that depresses the freezing point of the water phase, ensuring the churned dessert stays scoopable. Pure vanilla extract adds warm floral notes, and a touch of sea salt tempers the yogurt acidity.

DIRECTIONS

  1. 1

    Step 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.

    Look for: All ingredients are measured into the blender pitcher, cold and ready to blend.Safety endpoint required.
  2. 2

    Step 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.

    Look for: The base is silky, fluid, completely free of lumps or curds, and cold to the touch (below 40°F / 4°C).Safety endpoint required.
  3. 3

    Step 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.

    Look for: The frozen mixture expands, thickens into aerated soft-serve ribbons, and mounds firmly upon itself as the dasher turns.Safety endpoint required.
  4. 4

    Step 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.

    Look for: The ice cream is set firm enough to carve into clean, rounded scoops that hold their shape in chilled serving bowls.Safety endpoint required.

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 listed amounts; discarded excess marinade or coating may change what you eat.

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