Once you try this vanilla yoghurt ice cream you are going to wonder why you ever got the shop-bought stuff.

It’s delicious, it’s easy, it only needs 4 ingredients, and, best of all, you don’t even need an ice cream machine. Because let’s face it. How many of us have one of those lying around?

Today, I’m going to teach you how to make the most gorgeously-gorgeous ice cream. It’s somewhere between frozen yoghurt and vanilla ice cream, and it’s totally irresistible.  

The yoghurt makes the ice cream very flavoursome with its slightly tangy taste. It may sound a bit weird to put a tub of yoghurt into your ice cream but trust me on this one. It works.  And besides, you land up with a slightly healthier, lighter option than your traditional ice cream.

Also, there are no eggs. A lot of recipes call for a whole bunch of eggs, but that seems kind of gross. Eggs with ice cream? Not today, thanks.

How to Make the Vanilla Yoghurt Ice Cream

First, place a metal or glass container into the freezer 1 hour before you start to get it nice and cold.

Next, beat the cream until it holds stable peaks (but make sure you don’t beat it into butter!).

Now, gently mix in the vanilla powder and condensed milk. You can adjust the condensed milk according to how sweet you like your ice cream. If you don’t have vanilla powder, vanilla extract or essence will also do. Lastly, gently mix in the yoghurt. Pour the mixture into your cold container and pop it into the freezer.

Sorry, but you’re not quite done yet. It can’t be that easy! You’ll have to stir the mixture with a whisk every 30 minutes or so, for a total of 5-6 times. 

This is to break up the ice crystals so that you end up with smoother, creamier ice cream. You’ll notice the mixture freezes from the outside in, so make sure to scrape off the sides.

Serving the Vanilla Yoghurt Ice Cream

Depending on the coldness of your freezer, this ice cream will probably become quite hard. I’m talking rock-hard. Unscoopable hard.

No problemo.

Simply take the container out of the freezer 1-2 hours before serving to allow the ice cream to soften slightly. Now watch that ice cream scoop glide through!

This ice cream is super delicious alone but is also really good with some freshly chopped fruit. You pick.

This ice cream would also work well with some plum crisp tart. Just giving you some options…

Print Recipe

Vanilla Yoghurt Ice Cream

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Sweet

Serves: 1 tub

Prep Time: 10 minutes – Cooking Time: - – Total Time: 10 minutes (plus some occasional stirring)

A 4 ingredient ice cream that is seriously easy to make. Somewhere between frozen yoghurt and vanilla ice cream, this treat will be sure to tantalize your taste buds. No ice cream machine required.

Ingredients

• 250ml fresh cream
• 1 tsp vanilla powder (or essence)
• ¾ cup condensed milk
• 1 kg tub plain medium-fat yoghurt

Instructions

1

Place a metal or glass container into the freezer 1 hour before you start.

2

Beat the cream until it holds stable peaks (but make sure you don’t beat it into butter!).

3

Gently mix in the vanilla powder and condensed milk. You can adjust the condensed milk according to how sweet you like your ice cream.

4

Gently mix in the yoghurt. Pour the mixture into your cold container, then place it in the freezer.

5

Stir the mixture with a whisk every 30 minutes, about 5-6 times. This is to break up the ice crystals so that you end up with smoother, creamier ice cream. You’ll notice the mixture freezes from the outside in, so make sure to scrape off the sides.

Notes

Take the ice cream out of the freezer 1 or 2 hours before serving as it will get quite hard and needs a bit of time to soften up before you can scoop it. Pairs beautifully with chopped fruit.