It’s Thanksgiving – yay! – and when it’s time to break out the pear crisp or pumpkin cake or apple cranberry hand pies (ahem), I need some nice scoops of vanilla ice cream to go with. Vanilla ice cream makes the difference between a good dessert and a great dessert, and I want everyone to have a great dessert ’cause that’s how I roll.
This is a really nice alternative to store-bought vanilla ice cream. The holidays are a busy time, and I know you don’t have any more time for a big ice cream detour than I do, but good news: this is simple. Super simple. Four ingredient simple. Mix, freeze and enjoy. It’s also a lot healthier than most ice creams, because it’s not really ice cream. This is frozen Greek yogurt. Fat free Greek yogurt actually, but I’d never know that if I hadn’t made it myself. To me, it seems maximum rich and creamy. Maybe Nigella could tell the difference, but maybe she couldn’t. I’ll never know for sure, but I like thinking she couldn’t.
You probably noticed this is honeyed frozen yogurt, and how cool is that? Yep, it’s totally honey sweetened so we can skip the refined sugar, and it tastes like honey! The honey tastes sooo nice with the very slight Greek yogurt tang, and lots of vanilla comes through too. It tastes a little complex. Fancy, even. Perfect with your finest Thanksgiving desserts and more than able to hold it’s own alone in a dish.
While you’re treating yourself to stuff, this is a good time to mention this recipe is only slightly adapted from a honey frozen yogurt recipe I found in Bruce Weinstein’s Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More, which I love because I get tons of great ideas from it. Tons! I was lucky enough to find mine at either Goodwill or a charity book sale, I forget which, but Amazon’s selling it for $13 and change and it’s worth every penny. A seriously neat book for ice cream fiends.
Eat Healthy Eat Happy
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 1/2 c fat free Greek yogurt
- 1/3 c + 2 Tbs honey
- 1/4 c unsweetened almond milk
- 1 Tbs vanilla extract
- Whisk all the ingredients together and freeze in your ice cream machine according to the manufacturer's directions. If you don't have a machine here are some no-machine freezing methods.
- If you're using a machine, when the yogurt's done you can serve it soft right away or put it back in the freezer for 1-2 hours to let it get firm enough to make scoops. It gets very firm sitting in the freezer for more than 2 hours, so after that you'll need to let it thaw some or microwave it for 20-30 seconds to scoop.
This recipe is gluten free friendly.
Per 96g serving: 119 calories (1 calorie from fat); 0.1g fat (0%)(0g trans); 3mg cholesterol (1%); 30mg sodium (1%); 24.3g carbohydrates (8%); 6.1g protein; Vitamin A 0%; Calcium 9%; Vitamin C 0%; Iron 1%; Potassium 1%