Fresh Mint Lemon Yoghurt Ice Cream
Refreshingly creamy and bursting with natural flavors, this Fresh Mint Lemon Yoghurt Ice Cream is a summer indulgence you won’t want to miss. Featuring a harmonious blend of tangy yoghurt, vibrant lemon zest, and fragrant fresh mint, this homemade ice cream strikes the perfect balance between sweet and zesty. With a silky texture enhanced by steeped mint-infused cream and a touch of honey for natural sweetness, every bite is a cooling delight. This recipe is quick to prep, requires no cooking time, and comes together beautifully in an ice cream maker for a soft, dreamy consistency. Serve it in bowls or cones and garnish with additional mint and lemon zest for a stunning dessert that’s as refreshing as it is delicious. Perfect for warm weather, this unique frozen treat is a healthier, gourmet twist on classic ice cream, making it an instant crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams Plain full-fat yoghurt
- 20 grams Fresh mint leaves
- 2 teaspoons Lemon zest
- 3 tablespoons Freshly squeezed lemon juice
- 200 milliliters Heavy cream
- 150 grams Granulated sugar
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
Instructions
In a small saucepan, combine the fresh mint leaves and heavy cream. Heat over medium-low heat until the cream just begins to simmer. Remove from heat, cover, and let the mint steep for 30 minutes to infuse the cream with its flavor.
After steeping, strain the mint-infused cream into a clean bowl, discarding the mint leaves. Let the cream cool to room temperature.
In a medium mixing bowl, whisk together the yoghurt, granulated sugar, lemon zest, lemon juice, honey, and vanilla extract until well combined and the sugar has dissolved.
Slowly stir the cooled mint-infused cream into the yoghurt mixture, blending thoroughly.
Cover the mixture and refrigerate for at least 2 hours, or until it is thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until it reaches a thick, soft-serve consistency.
Transfer the churned ice cream to an airtight container. Smooth the surface and cover with a piece of parchment paper to prevent ice crystals. Freeze for at least 4 hours to firm up.
Scoop and serve the Fresh Mint Lemon Yoghurt Ice Cream in bowls or cones. Optionally, garnish with additional fresh mint leaves and lemon zest.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 210.6 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 680 mg | 52% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 991 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
