Homemade Vanilla Low Carb Ice Cream

Make your own high-protein frozen yogurt at home with this recipe!

Course Dessert

Cuisine American

Keyword vanilla frozen yogurt

Prep Time 10 minutes

Freezing 6 hours

Total Time 6 hours 10 minutes

Servings 4 servings, about ½ cup each

Calories 121 kcal

2 cups reduced-fat (2%) plain Greek yogurt
2 Tbsp raw honey
½ vanilla bean cut in half lengthwise, seeds removed (or ½ tsp. pure vanilla extract)
2 Tbsp reduced-fat (2%) milk

Combine yogurt, honey, and vanilla bean seeds in a medium bowl; mix well.
Place mixture in a re-sealable gallon-sized plastic bag. Lay bag flat. Spread mixture into an even layer. Press to eliminate air pockets; seal tightly.
Lay flat in freezer. Freeze for 3 to 4 hours, or until almost firm.
Break mixture into small pieces. Place in food processor (or blender). Add milk. Process until very smooth.
Pour mixture into 8 x 4–inch loaf pan; cover surface with plastic wrap. Freeze for 1 to 2 hours, or until mixture is firm but can be scooped. Serve immediately.

Variations:

Substitute cold, brewed espresso for milk and add 2 teaspoons cacao nibs.
Substitute unsweetened chocolate almond milk for milk and add ¼ cup coarsely chopped unsweetened dried cherries.
Substitute ½ tsp. pure coconut extract for vanilla bean seeds and add ¼ cup toasted unsweetened shredded coconut.
Add ¼ cup chopped raw pistachios.

The Nutrition Facts box below provides estimated nutritional information for this recipe.