30-Minute Honey Yogurt Ice Cream

This extra-creamy, delightfully tangy homemade frozen yogurt is made with just 3 ingredients: plain yogurt, honey, and heavy cream. The honey keeps the ice cream soft straight from the freezer and adds lush floral notes.

Top scoops with olive oil and flaky salt, or serve it over your favorite fruit desserts. So simple and so good!

Walking home from work through the Mission District of San Francisco, I see many odd sights. One day it was a man casually walking his pot-bellied pig on a leash down the street.

Yesterday, I noticed some caution tape cordoning off the corner of Valencia and 15th street in the Mission, and a parked police car blocking traffic. Bracing myself for some grisly crime scene, I peered around the corner. In the middle of the sidewalk sat only a medium-sized cardboard box, being circled by flying insects. A closer inspection showed the insects in question to be bees. I overheard a police officer tell another woman that the bees were being moved to a place with thousands of hives, and that the man who owned them loaned them out to pollinate crops.

I didn't stick around long enough to find out why the bees were hanging out on the corner, and what all the hoopla was about.

But I did whip up this stupid-easy honey-sweetened frozen yogurt, adapted from Deborah Madison's Seasonal Fruit Desserts.

Here's how you make it:

Containing just three ingredients, this couldn't be simpler to make.

1. Honey and cream are warmed together in a saucepan, then whisked into plain, whole milk yogurt.
2. The mixture chills until cold, then gets spun in an ice cream maker. The result is rich and creamy, with a crisp tang from the yogurt and the complexity of a million flowers from the honey.
3. The honey keeps this ice cream from freezing too hard, as homemade frozen yogurts tend to do. It is just the thing to serve with some fresh fruit, or drizzled with more warm honey and toasted nuts or granola, for an easy and fairly healthful dessert.

I had to try really hard not to throw any lavender, vanilla, orange flower water, ginger, cinnamon or cardamom into this frozen dessert, but I'm fairly certain that any of them would be welcome additions.

How to serve it

Some favorite frozen yogurt pairings.

• Drizzle with extra-virgin olive oil and a pinch of flaky salt
• Top with warm roasted berries or other seasonal fruit
• Melt scoops over bowls of almond flour apple crumble or gluten-free blueberry crisp
• Serve to the side of warm maple-sweetened apple pie or spiced quince and apple pie

Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

5 from 2 reviews

30-Minute Honey Yogurt Ice Cream

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This extra-creamy, delightfully tangy homemade frozen yogurt is made with just 3 ingredients: plain yogurt, honey, and heavy cream. The honey keeps is soft straight from the freezer and adds lush floral notes.

Alanna Taylor-Tobin

Prep Time: 10 minutes minutes

Churning Time: 15 minutes minutes

Total: 25 minutes minutes

Servings: 8 servings (makes 5 cups)

Ingredients

• ¾ cup honey (see note)
• 1 cup heavy cream
• 3 cups plain, whole milk yogurt

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Instructions

• In a medium saucepan over a low flame, heat the honey and cream until just warm, stirring frequently to avoid scorching and to combine.
• Place the yogurt in a large bowl, and slowly whisk in the warm honey and cream mixture.
• Chill the ice cream base until cold, a couple hours or up to 3 days. You can chill it in an ice water batch to speed this up.
• Churn the cold frozen yogurt base in an ice cream maker according to the manufacturer instructions.
• Scrape it into a storage container and cover. Place in the freezer to 'cure' for a couple of hours to firm to a scoopable consistency.
• This ice cream is best within a couple days of being made, as it forms some ice crystals after that, but will keep for up to several months in the freezer.

Notes

Adapted from Deborah Madison's Seasonal Fruit Desserts.

Since the honey is the main affair here, choose one of high quality that has had as little done to it as possible; ditto for the cream and yogurt. DM says you can substitute maple syrup for a different flavor, but you may need to add a bit more as it is less sweet than honey.

For a more traditional frozen yogurt, use 3/4 cup granulated sugar in place of the honey and add 1 teaspoon vanilla paste or extract along with the yogurt. 

Nutritional values are based on one of eight servings.

Nutrition

Calories: 255kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 52mgSodium: 54mgPotassium: 181mgSugar: 30gVitamin A: 530IUVitamin C: 0.8mgCalcium: 132mgIron: 0.2mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!