This low-fat yogurt ice cream is creamy, tangy-sweet, and refreshingly light with only 1.5 grams of fat per serving. It’s the perfect frozen treat for warm days—or any day you want dessert without the guilt. Made with non-fat Greek yogurt and naturally sweetened with honey, this is a low-calorie, high-protein alternative to traditional ice cream that still feels indulgent. If you’re watching your fat intake or looking for a healthy dessert, this one is a freezer-friendly gem.
About This Recipe
Each spoonful is smooth, velvety, and slightly tart with a cool and creamy texture. It melts like traditional ice cream but feels lighter and fresher, thanks to the yogurt base and a hint of lemon juice that brightens everything up.
What makes this a standout? It’s made with just a handful of ingredients and doesn’t require an ice cream maker (though you can use one if you have it). It’s endlessly customizable—add fruit, chocolate chips, or swirl in jam—and it’s ready to freeze in under 10 minutes.
Why This Recipe Belongs in Your Diet
This frozen dessert uses non-fat Greek yogurt as its base, which means you’re getting a big dose of protein with hardly any fat. The yogurt also brings probiotics, and the use of honey or maple syrup gives you a naturally sweetened treat that helps you stay on track without feeling deprived.
What You’ll Need (Ingredients)
This short ingredient list is all about balance: creamy, sweet, tart, and light.
- Non-Fat Greek Yogurt, 2 cups: The creamy, protein-packed base with zero fat.
- Honey or Maple Syrup, 1/3 cup: A natural sweetener that blends well and keeps the texture smooth.
- Vanilla Extract, 2 teaspoons: Adds warmth and enhances the overall flavor.
- Lemon Juice, 1 tablespoon: Brightens the flavor and balances the sweetness.
- Pinch of Salt: Rounds out the taste and enhances the sweetness.
Optional Add-Ins (Pick 1 or mix a few):
- Fresh berries, 1/2 cup: Fold in just before freezing for bursts of fruity flavor.
- Mini chocolate chips, 2 tablespoons: For a sweet crunch.
- Swirl of fruit jam or peanut butter, 2 tablespoons: Adds richness and variety.
How to Make Low Fat Yogurt Ice Cream
- Mix the base: In a large bowl, stir together Greek yogurt, honey (or maple syrup), vanilla extract, lemon juice, and salt until smooth and fully combined.
- Add mix-ins (optional): Gently fold in any berries, chocolate chips, or swirls.
- Freeze (No machine): Transfer to a freezer-safe container, cover, and freeze for 4–6 hours, stirring once or twice during the first 2 hours for a creamier texture.
- Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Recipe Tips and Variations
- For extra smooth texture, blend the base ingredients in a food processor before freezing.
- Use flavored yogurt (like vanilla or strawberry) for a different twist—just check that it’s still low-fat or fat-free.
- Want softer ice cream? Stir in 1 tablespoon of vodka before freezing to reduce iciness (optional, won’t affect flavor).
How to Store Leftovers
Store in an airtight container in the freezer for up to 2 weeks. Let it soften for a few minutes on the counter before scooping to get that creamy texture back.
Nutrition Facts
- Serving Size: 1/2 cup
- Calories: 110 kcal
- Fat: 1.5 g
- Carbohydrates: 16 g
- Protein: 8 g
- Sodium: 40 mg
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Low-Fat Yogurt Ice Cream Recipe
Description
A creamy, protein-rich frozen treat with only 1.5 grams of fat—cool, light, and naturally sweetened.
Ingredients
Instructions
- Stir all ingredients together until smooth.
- Fold in any desired add-ins.
- Freeze 4–6 hours, stirring once or twice.
- Let sit at room temp 5–10 mins before scooping.