Greek Yogurt Ice Cream (High Protein!)

greek yogurt ice cream served in a glass dish with strawberries.

Greek Yogurt Ice Cream (High Protein!)

Course: Dessert

Cuisine: American

Keyword: greek yogurt ice cream

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 142kcal

Author: Megan Gilmore

I never thought I'd share an ice cream recipe with Greek yogurt, because I'll be honest... I want the desserts I share to taste really, really good. Not like a "healthy" tasting dessert. That's why I'm so surprised by this ice cream! It tastes like cheesecake, but it has 12 grams of protein per serving and a fraction of the calories compared to regular ice cream. Serve it with fresh strawberries on top and prepare to be amazed!

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Ingredients

1.5 cups Greek Yogurt
⅓ cup maple syrup
2 teaspoons vanilla extract
1 scoop collagen peptides (~20 grams; optional)

Instructions

In a large bowl or measuring cup, combine the yogurt, maple syrup, vanilla extract, and collagen peptides (if using). Use a whisk to mix well until the mixture looks smooth. It should have the consistency of runny yogurt.
Pour the mixture into the pint container of your Ninja Creami and secure the lid. Place this on a flat shelf in the freezer to freeze for 24 hours. If you'd rather use a regular ice cream maker, pour this into the frozen bowl and process until it's thick and creamy, about 30 minutes.
To process this in the Ninja Creami, remove the lid and secure the frozen pint in the machine. Process using the "lite ice cream" setting. When it's done, remove the lid and check on the texture. It might be ready to serve right away. If it's not, return it to the machine and run a re-spin cycle. When that's done, it should be perfect.
Enjoy this ice cream right away, topped with freshly chopped strawberries. It tastes amazing with fresh fruit! Leftovers can be stored in an airtight container in the freezer for up to a month. Let it thaw on the counter for 15 minutes, or until it's scoopable again to reserve.

Notes

Nutrition information is for approximately 1/2 cup of ice cream, assuming you get 2 cups total. This is automatically calculated using an online ingredient database, so it's just an estimate, not a guarantee.

Greek Yogurt Note: I tested this with whole-milk Greek yogurt containing 3.5% or 4% milk fat. I don't recommend using lower-fat options, since the ice cream won't be as creamy.

Collagen Peptides Note: I use unflavored collagen peptides as a way to boost creaminess and protein levels. I can't taste it in the final product, but you can also leave this out if you prefer. It's delicious either way. I have not tested this with another protein powder yet, so experiment at your own risk.

Nutrition