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Frozen Yogurt Ice Cream, Keto-Friendly

  • Time: 510 min

  • Yield : 6

  • Meal

    :

    Any

  • Course : Dessert

  • Categories

    :

    Keto

  • Dominant : Dairy

  • Cuisine : American


Notes


Use full-fat Greek yogurt for best creaminess and texture.

Adjust sweetness to taste by increasing or decreasing the sweetener.

For smoother texture, churn the mixture in an ice cream maker if available.

Ingredients





Method


Yogurt straining: Place the Greek yogurt in a cheesecloth-lined sieve or cheesecloth bag. Let it strain in the refrigerator for 2 hours to overnight to remove excess liquid and create a thicker texture.

Cream whipping: In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until soft peaks form.

Combining base: Gently fold the strained yogurt and sweetener into the whipped cream. Mix until smooth and fully combined.

Flavoring: Stir in your preferred flavoring melted chocolate, lemon juice or blended berries for fruit-flavored frozen yogurt.

Freezing preparation: Divide the mixture into small cups or a freezer-safe container. Cover and freeze for 4-6 hours, or until fully set.

Serving: Let the frozen yogurt sit at room temperature for about 10 minutes before serving to soften texture.

Refrigerate: Best consumed fresh, but can be stored in the freezer for up to 1 week. Cover tightly to prevent ice crystals from forming.

Freezing: Store in an airtight, freezer-safe container for up to 1 month. Allow to soften at room temperature for 10-15 minutes before scooping for best texture.