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Creamy Lemon Frozen Yogurt
Faiza Shabir

Creamy Lemon Frozen Yogurt

This Creamy Lemon Frozen Yogurt is the ultimate "no-churn" summer dessert. It combines the tangy punch of fresh lemons with the velvety texture of full-fat Greek yogurt for a refreshing treat that isn't overly sweet. It's the perfect light ending to a heavy meal or a bright afternoon pick-me-up that requires zero special equipment.
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Prep Time 15 minutes
Total Time 14 hours 15 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 cups full-fat plain Greek yogurt
  • 3/4 cup honey or agave nectar
  • 1/2 cup fresh lemon juice approx. 3-4 lemons
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt

Method
 

  1. Zest the lemons first, then juice them into a small bowl, removing any stray seeds.
  2. In a large mixing bowl, combine the Greek yogurt, honey, lemon juice, zest, vanilla, and salt.
  3. Whisk the mixture vigorously until it is completely smooth and the honey is fully incorporated.
  4. Pour the mixture into a shallow, freezer-safe container or a metal loaf pan.
  5. Place the container in the freezer and let it sit for 45 minutes.
  6. Remove from the freezer and stir the edges into the center with a fork to break up ice crystals.
  7. Repeat the stirring process every 30-45 minutes for the next 2 hours for maximum creaminess.
  8. Allow the yogurt to freeze undisturbed for an additional 2 hours or until firm enough to scoop.

Notes

  • Always use fresh lemons; the bottled juice lacks the essential oils found in the zest and fresh juice.
  • If the yogurt freezes too hard, simply leave it on the counter for 10 minutes before scooping.
  • For an even smoother texture, you can process the mixture in a blender before freezing.
  • Store in an airtight container with a piece of plastic wrap pressed against the surface to prevent ice crystals.

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