Greek Lemon Ice Cream
Easy summer recipe with Greek yogurt and lemons.
Equipment
- Ice cream maker
Ingredients
- 500 grams strained Greek yogurt (full-fat or low-fat)
- 120 grams honey (or powdered sugar)
- 2 lemons zest
- 2 lemons juice
- 100 ml cold whole milk (or plant-based milk for a lighter version)
- 1 tsp vanilla extract (optional, enhances flavor)
- 1 pinch salt
Instructions
- In a bowl, whisk the Greek yogurt, honey (or powdered sugar), lemon zest, lemon juice, vanilla extract, and salt until smooth.
- Slowly add the cold milk and continue whisking until the mixture is creamy.
- Transfer the mixture to a freezer-safe container and cover with plastic wrap or a lid.
- Freeze for 30 minutes, then stir with a fork to break up ice crystals.
- Repeat every 30 minutes for about 3-4 hours until it reaches a creamy ice cream texture.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften.
- Scoop into bowls or hollowed-out lemon halves for an elegant presentation.
- Garnish with fresh mint leaves or a drizzle of honey.
Notes
- Use fresh lemons for the best flavor, as bottled lemon juice lacks the same brightness and depth.
- I suggest this affordable and efficient Ice cream maker
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