Vanilla Yogurt Ice Cream


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This homemade ice cream recipe uses Greek yogurt, making it high in protein, low in fat and extra creamy!

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Serving Size / Yield

1 quart


  • 1 egg
  • 6 Tbs. sugar
  • 1/4 C. light corn syrup
  • 3/4 C. heavy cream
  • 3/4 C. Non-Fat Plain Voskos Greek yogurt
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. salt

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Place all the ingredients in a medium-sized bowl and mix thoroughly.

Refrigerate 2 hours or until well chilled.

Freeze in a 1-quart or larger hand-crack or electric ice cream freezer, following the manufacturer’s directions.

Recipe courtesy of Voskos Greek Yogurt.

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