Preparation time: 5 minutes
Chilling time: 2 hours 45 minutes (stirring every 30 minutes)
Ok… there is a little bit of work, stirring it every 30 minutes… but it will be worth it, as this stops large ice crystals forming… making smoother ice cream.
1ltr Greek Yogurt (full fat gives a richer flavour and texture)
Honey to sweeten
200g U Perform protein powder
If you use our Chocolate flavour protein, why not add some chocolate chips. Likewise, if you use our Strawberry flavour protein, why not add some chopped strawberries to the mix.
The joy of this recipe is that there are no rules… add whatever flavours you like.
1. Mix the greek yogurt, honey, and protein powder in a food blender. Mix together until the texture goes all fluffy.
2. Gently fold in any additional ingredients, like the chocolate chips.
3. Now transfer the mixture to a 9-inch square baking dish, spreading it out evenly. Cover with cling film and place in the freezer for 45 minutes.
4. Remove the dish from the freezer. Use a rubber spatula to give the mixture a good stir. You especially want to stir the already-frozen edges into the still-soft centre. Flatten back, cover, and continue freezing for 2 more hours, stirring every 30 minutes.
The yogurt ice cream should now have a soft-serve consistency. Enjoy!
If you like this recipe, why not try our other recipes… we post one every Saturday, giving you something to try over the weekend.
Please show us photos of you making or eating them and tag us in the photo. We love sharing these moments with you. Let us know what you think of this recipe in the comments below and share this with someone you know who would love to try this tasty ice cream.