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Ice Cream Recipe
This easy, no-churn homemade ice cream recipe yields a creamy, delicious cold treat perfect for summer celebrations.
Full Recipe Introduction
Nothing says “hello, sunshine” like a scoop of homemade ice cream. I’ve been tinkering with this no-machine, five-ingredient dessert for years—ever since my granddaughter begged for a “pink cloud” after our trip to an old-fashioned ice cream parlor. What makes this recipe special? We swap half the cream for Greek yogurt, so you get tangy richness with 20% fewer calories than many store-bought brands (per USDA data). Plus, vanilla or chocolate mix-ins are just a stir away, making it both easy and endlessly delicious when temperatures hit 90°F or higher.
Why You’ll Love This Recipe
• No ice cream maker needed—just a bowl and a loaf pan
• Ready in under five minutes of active prep
• Customizable: swirl in chocolate, berries, or caramel
• Greek yogurt adds protein and tangy balance
• Naturally gluten-free and vegetarian
• Lower in sugar than typical pints (USDA comparison: ~180 vs. 207 calories per ½ cup)
• Kid-friendly: they can whip, stir, and taste-test
• Perfect for potlucks, birthdays, or a solo after-dinner treat
Ingredients
• 2 cups heavy cream (use Organic Meadow or local dairy for extra creaminess)
• 1 cup whole milk Greek yogurt (I love Fage 5% for texture)
• ¾ cup granulated sugar (or ½ cup honey for a mineral-rich swap)
• 2 teaspoons pure vanilla extract (Nielsen-Massey is my go-to)
• Pinch of fine sea salt (balances sweetness)
• Optional: 2 tablespoons unsweetened cocoa powder (for chocolate ice cream)
• Optional mix-ins: ½ cup chopped strawberries, ¼ cup dark chocolate chips, or a swirl of ¼ cup caramel sauce
Directions
1. Chill your tools. Place a medium metal bowl and beaters in the freezer for 10–15 minutes—this helps the cream whip faster.
2. Whip the cream. Pour the heavy cream into the chilled bowl and beat on medium-high until soft peaks form (about 2–3 minutes); you want it smooth and billowy but not too stiff.
3. Mix the base. In a separate bowl, whisk Greek yogurt, sugar, vanilla, and salt until the sugar mostly dissolves—this ensures no grainy bits once frozen.
4. Fold gently. Scoop half the whipped cream into the yogurt mix, then fold with a silicone spatula—this keeps the air bubbles intact. Add the rest of the whipped cream and fold until just combined.
5. Add your twist. If you’re going chocolate, whisk in cocoa powder here; for fruity versions, fold in pureed berries or chopped fruit.
6. Freeze. Spoon the mixture into a lightly oiled 9×5-inch loaf pan, smooth the top, then press a sheet of plastic wrap directly on the surface to prevent ice crystals. Freeze for at least 4 hours—or up to overnight.
7. Serve. Let the ice cream soften on the counter for 5–10 minutes, scoop with a warmed ice-cream scoop, and garnish as you like.
Servings & Timing
Yield: 8 generous scoops (about 4 cups total)
Prep Time: 10 minutes of active mixing + 10 minutes chilling tools
Chill/Rest Time: 4–6 hours (overnight works too)
Total Time: roughly 4 hours 20 minutes (plus any optional overnight freeze)
Variations
• Mint Chocolate Chip: stir in ½ teaspoon peppermint extract and ⅓ cup chopped mint chips.
• Strawberry Swirl: fold in 1 cup mashed berries and a tablespoon of sugar.
• Vegan Twist: replace cream with chilled coconut cream and yogurt with coconut yogurt (use maple syrup instead of sugar).
• Salted Caramel Dream: swirl ¼ cup homemade or store-bought caramel sauce just before freezing.
• Coffee Kick: whisk 1 tablespoon instant espresso granules into the yogurt mixture.
• Keto-Friendly: swap sugar for ½ cup erythritol and use full-fat cream and yogurt.
Storage & Reheating
Store your ice cream in an airtight container in the freezer for up to two weeks; beyond that it may develop freezer burn. To serve, let it sit at room temperature for 5–10 minutes so it softens for easy scooping. You can make it up to 24 hours ahead of a gathering—just cover flush with plastic wrap and seal with a lid.
Notes
• I learned the hard way that skipping the plastic-wrap step leads to rock-hard surfaces—press it on top.
• Beating times vary by mixer; watch for soft peaks rather than a set timer.
• For a silkier texture, give the pan a quick stir at the two-hour mark.
• If your freezer runs cold, add a teaspoon of vodka or liqueur for scoopable softness.
• When using honey, reduce it to ½ cup and warm it slightly so it blends without clumping.
FAQs
Q: Do I really need Greek yogurt?
A: You can use plain yogurt, but Greek gives extra creaminess and protein.
Q: Can I skip the sugar?
A: Reducing sugar works, but texture may be icy—consider a sweetener like honey or erythritol.
Q: Why is my ice cream grainy?
A: Stir the sugar well into yogurt before folding; undissolved sugar causes grittiness.
Q: Is this recipe freezer-safe for long trips?
A: Yes—pack it in a well-insulated cooler or dry ice for up to six hours.
Q: How can I make smaller or larger batches?
A: Simply halve or double all ingredients; use a bowl or pan that’s sized to at least twice the volume.
Q: Will my ice cream melt too fast?
A: Higher fat slows melting; skip low-fat swaps if you want longer scoop life on hot days.
Q: Can I add mix-ins after freezing?
A: It’s best to stir them in before the final freeze for even distribution.
Conclusion
This Ice Cream Recipe is all about fuss-free prep, creamy texture, and endless swap options—perfect for a sunny afternoon or a backyard party. Give it a whirl, then drop a comment below with your favorite flavor twist or share a photo on Instagram using #MySummerScoops. And if chocolate is more your style, check out my Chocolate Fudge Ice Cream for another crowd-pleaser!
Ice Cream Recipe
Ingredients
- 2 cups heavy cream use Organic Meadow or local dairy for extra creaminess
- 1 cup whole milk Greek yogurt I love Fage 5% for texture
- 3/4 cup granulated sugar or 1/2 cup honey for a mineral-rich swap
- 2 teaspoons pure vanilla extract Nielsen-Massey is my go-to
- Pinch fine sea salt balances sweetness
- 2 tablespoons unsweetened cocoa powder for chocolate ice cream
- mix-ins 1/2 cup chopped strawberries, 1/4 cup dark chocolate chips, or a swirl of 1/4 cup caramel sauce
Instructions
- Place a medium metal bowl and beaters in the freezer for 10–15 minutes—this helps the cream whip faster.
- Pour the heavy cream into the chilled bowl and beat on medium-high until soft peaks form (about 2–3 minutes); you want it smooth and billowy but not too stiff.
- In a separate bowl, whisk Greek yogurt, sugar, vanilla, and salt until the sugar mostly dissolves—this ensures no grainy bits once frozen.
- Scoop half the whipped cream into the yogurt mix, then fold with a silicone spatula—this keeps the air bubbles intact. Add the rest of the whipped cream and fold until just combined.
- If you’re going chocolate, whisk in cocoa powder here; for fruity versions, fold in pureed berries or chopped fruit.
- Spoon the mixture into a lightly oiled 9×5-inch loaf pan, smooth the top, then press a sheet of plastic wrap directly on the surface to prevent ice crystals. Freeze for at least 4 hours—or up to overnight.
- Let the ice cream soften on the counter for 5–10 minutes, scoop with a warmed ice-cream scoop, and garnish as you like.
