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    Home / Desserts / Ice Cream & Frozen Treats

    Honey Yogurt Ice Cream

    Published Apr 29, 2011

    Jump to Recipe Print Recipe

    a scoop of honey yogurt ice cream on a fruit dessert
    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.

    honey on a spatula
    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.

    honey being poured into ice cream mix
    But I did whip up this stupid-easy ice cream, from Deborah Madison's Seasonal Fruit Desserts, and served it atop an apple rhubarb pandowdy.

    combining wet ingredients
    Containing just three ingredients, this couldn't be simpler to make. Honey and cream are warmed together in a saucepan, then whisked into plain, whole milk yogurt. 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. 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.

    honey yogurt ice cream being scooped

    For more ice cream recipes:

    • Lemon Balm Crème Fraîche
    • Sour Cream
    • Dreamy Vanilla
    • Vanilla Black Pepper

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this honey yogurt ice cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 2 votes

    Honey Yogurt Ice Cream

    Print Recipe Pin Recipe
    A simple and straight forward homemade ice cream recipe.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Chilling time: 4 hours
    Total: 20 minutes
    Servings: 8 servings (makes 5 cups).

    Ingredients

    • 3/4 cup honey (see note)
    • 1 cup heavy cream
    • 3 cups plain, whole milk yogurt

    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 honey mixture. Chill the ice cream base until cold, a couple hours or up to 3 days, then churn in an ice cream maker. Let the ice cream 'cure' in the freezer 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.
    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!

    Honey Yogurt Ice Cream

    Adapted from Deborah Madison's Seasonal Fruit Desserts

    Makes about 5 cups

    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.

    3/4 cup honey (see headnote)
    1 cup heavy cream
    3 cups plain, whole milk yogurt

    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 honey mixture. Chill the ice cream base until cold, a couple hours or up to 3 days, then churn in an ice cream maker. Let the ice cream 'cure' in the freezer 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.

    You might also like...

    Ice Cream & Frozen Treats
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    Apple Rhubarb Pandowdy »

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Joanna says

      November 30, 2015 at 4:57 pm

      Wow--I made this on the weekend and it's heavenly. I added some roasted macadamias at the end of churning and they lifted it to a whole new level. Definitely worth doing again and so many potential flavour tweaks--nuts, chocolate, chilli, pepper, ginger, roasted bananas...

      Thanks for posting!

      Reply
    2. Lauren Flowers says

      January 14, 2021 at 10:03 am

      Can you use greek yogurt?

      Reply
      • Alanna says

        January 15, 2021 at 10:54 am

        I haven't tried it but I think that should work. Please let me know if you experiment!

        Reply
      • Pauline says

        October 15, 2022 at 8:32 am

        I've made this today with 10% fat Greek yogurt and the texture is wonderful. I added 1/2 Tyson cinnamon to go with the Apple, honey, and cinnamon filo tarts I made to go with it. Delicious!

        Reply
        • Alanna Taylor-Tobin says

          October 15, 2022 at 11:18 am

          Yay, I'm so glad you like it!

          Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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