Who knew greek yogurt could make such a creamy ice cream? I didn’t. But check out this beauty.Andit’s takes two ingredients. TWO.
Greek Yogurt Ice Cream
- 3 cups Greek yogurt
- 3/4 c. sugar
Combine these ingredients and let them sit for about an hour so the sugar dissolves. Then, dump them in your ice cream maker (this is what I have) and follow directions according to your machine. It took about 20 minutes for mine to freeze.
Devour. I put diced mangos on top of mine. I highly recommend fruity toppings.
A few recipe notes:
- I don’t think this is exactly like Pinkberry or Red Mango, meaning I could easily remember that I was eating frozen Greek yogurt (obviously). I think I might experiment with xanthum gum though since it works wonders at creating creamy textures.
- I would like to try this with a less refined sugar at some point.
- I had a lot left over so I stuck it in a tupperware, pressed saran wrap on the surface, and then put the lid on. Let it soften at room temperature for about 10 minutes before serving and it’s fantastic.