Ingredients
Method
Instructions
- Strain Greek yogurt if desired for extra creamy texture by placing yogurt in a cheesecloth-lined strainer over a bowl and refrigerating for 2-4 hours to remove excess whey
- In a large mixing bowl, combine strained yogurt, honey, vanilla extract, and sea salt, then whisk vigorously until smooth and well-combined
- For fruit variations, puree chosen fruits with any additional sweeteners or flavorings, then gently fold fruit puree into yogurt base until evenly distributed
- Pour mixture into shallow freezer-safe container or ice cream maker, if using ice cream maker churn according to manufacturer's instructions
- For no-churn method, freeze for 2 hours, then whisk vigorously to break up ice crystals, repeat every 30 minutes for 2-3 hours until desired consistency is reached
Notes
Use full-fat Greek yogurt for creamiest texture, always taste mixture before freezing and make it slightly sweeter than desired as flavors mute when frozen, add mix-ins like dark chocolate chips or toasted coconut after initial freezing period
