This no-churn vanilla Greek yoghurt ice cream is creamy, simple to make, and needs only a handful of ingredients. Sugar-free, no ice cream maker, no condensed milk, and no complicated steps, it’s a balanced option for an everyday blood sugar-friendly dessert.
If you have been searching for a Greek yoghurt ice cream recipe that actually works, this is it. It has that classic vanilla flavour, a smooth and creamy texture, and it comes together in about ten minutes of hands-on time before you pop it in the freezer.
The fact that it is lower in sugar is a bonus rather than a compromise. This is not one of those recipes where you feel like you are missing out. It genuinely tastes good, and it is something the whole family will enjoy.
Because we are mindful of blood sugars in our house, I wanted a homemade Greek yoghurt ice cream that felt like a proper treat. A little double cream for that creamy texture, full-fat Greek yoghurt for tang and protein, powdered xylitol to keep it low sugar, and real vanilla bean paste for flavour.
Four ingredients, no churning, a few hours in the freezer. That is it.
Why You Will Love This Greek Yoghurt Ice Cream
- No ice cream maker needed. This is a no-churn vanilla bean ice cream recipe that goes straight into the freezer. No churning, no special equipment.
- Only a few ingredients. You likely have most of them in your fridge and cupboard already.
- Lower in sugar. This is a low sugar ice cream recipe that still tastes rich and satisfying, without relying on a lot of added sweetener.
- No condensed milk. Many no-churn recipes rely on condensed milk for texture, but this one skips it entirely, making it a much more balanced option.
- High in protein. Greek yoghurt is doing the heavy lifting here, giving this ice cream a protein boost that most desserts simply do not have.
- Naturally gluten-free. And easy to adapt for different dietary needs.
Why This Works as a Blood Sugar-Friendly Dessert
This frozen Greek yoghurt ice cream leans on three things traditional ice cream usually skips.
Protein from the Greek yoghurt helps slow digestion and steady glucose absorption.
Fat from the double cream slows things down further and keeps the ice cream creamy, no stabilisers needed.
A lower sugar load, thanks to powdered xylitol rather than caster sugar or condensed milk. Xylitol has a much smaller effect on blood sugar than regular sugar.
💡 This recipe works well as part of a balanced approach to eating, where you can enjoy a treat without it derailing how you feel for the rest of the day.
🔗 Read more about building balanced meals that support blood sugar here
Ingredients
Double cream (300 ml)
Whipping the cream adds the air that stops the mixture from freezing into a solid block. Do not swap for single cream or milk; you need the fat content to keep it scoopable.
Full-fat Greek yoghurt (200 g)
Full-fat is important here. Low-fat Greek yoghurt can freeze icier and loses some of the creamy mouthfeel. A thick, strained Greek yoghurt works best.
Powdered xylitol (50 g, adjust to taste)
Granular sweeteners can leave a gritty texture, so powdered is key. Xylitol has a clean, sugar-like taste. Start at 50 g and adjust from there.
Vanilla bean paste (2 tsp)
For that speckled look and proper vanilla flavour. Extract works in a pinch, but paste is much better.
How to Make No-Churn Vanilla Bean Ice Cream
No ice cream maker, no faffing.
- Whip the cream – In a large bowl, whip the double cream to soft peaks. It should hold its shape but still look smooth, not stiff.
- Mix the base – In a separate bowl, stir the Greek yoghurt, powdered xylitol and vanilla bean paste until smooth. The base should taste a touch sweeter than you want the finished ice cream, as freezing dulls sweetness.
- Fold together – Gently fold the yoghurt mixture into the whipped cream. Take your time. The air you keep in is what gives you that soft-scoop texture.
- Transfer – Pour into a shallow, freezer-safe container. Smooth the top and cover.
- Freeze – For 4 to 6 hours, or until firm but still scoopable.
Tips for the Best Homemade Greek Yoghurt Ice Cream
- Use full-fat ingredients. Both the yoghurt and the cream make a noticeable difference to the final texture. Low-fat versions tend to produce a harder, more icy result.
- Do not over-whip the cream. Soft peaks are what you are aiming for. Over-whipped cream can make the final ice cream grainy rather than creamy.
- Fold gently. Knocking the air out of the cream during folding is the main thing that makes the texture less smooth. Take your time with it.
- Cover the surface directly. Pressing baking paper directly onto the ice cream before freezing makes a real difference in preventing ice crystals from forming on top.
- Give it the optional stirs. If you have the time, stirring once or twice in the first couple of hours gives a noticeably smoother result.
Easy Flavour Variations
Use this vanilla Greek yoghurt ice cream base and fold in one of the following before freezing.
- Strawberry ripple. Swirl through mashed fresh strawberries.
- Chocolate chip. Fold in chopped dark chocolate, 85% or higher, for a lower sugar option.
- Peanut butter. Swirl through a few spoonfuls of no-added-sugar peanut butter.
- Raspberry and lemon zest. Bright and summery.
- Frozen yoghurt bark. Spread the mixture onto a lined baking sheet to about 1cm thick. Top with berries and a drizzle of nut butter and freeze flat. Break into pieces once frozen.
Each variation still fits into the low-sugar ice cream recipe category, as long as you keep your add-ins modest.
How to Serve
This is a recipe you can serve simply or dress up depending on the occasion. On its own it is great, but a few extras can turn it into something a little more special.
Simple serving ideas
- Scoop into cones or bowls and serve as is or top with a few crushed nuts
- Add a handful of fresh berries for colour and extra fibre
- Serve alongside a warm pudding, stewed fruit or crumble for a contrast of hot and cold
- Layer in glasses with granola and berries for a frozen yoghurt parfait
Making it more balanced
If you are serving this as part of a meal or want to make it a little more substantial, pairing it with something that has fibre (like berries or a small handful of nuts) works well.
Storage
This ice cream keeps well in the freezer for up to two weeks. After that, it can start to develop a slightly icier texture, though it will still be perfectly safe to eat.
- Store in a freezer-safe container with a tight-fitting lid
- Press baking paper directly onto the surface before putting the lid on
- Remove from the freezer 5 to 10 minutes before serving to soften
- If it has been frozen for a few days and feels quite hard, leave it out for a few extra minutes
Diabetes Note
This is a lower sugar, higher protein and fat option compared to traditional ice cream, which makes it a more blood sugar-friendly dessert. However, it is still a dessert and individual responses to sweeteners and dairy do vary.
If you are carb-counting, include the small amount of lactose from the yoghurt and cream, plus any add-ins. Xylitol is generally not counted as an impacting carbohydrate for most people, but check your usual approach. Serving with berries and a few chopped nuts helps round it out.
Type 1 Carb Counting
The estimated carbohydrate content of a serving of this ice cream is based on the countable ingredients that contribute to the total carbs. Here’s the breakdown:
- 300ml of double cream = 4.8g of carbs
- 200g 10% fat Greek yoghurt = 9g of carbs
- 4.8 + 9 = 13.8g of carbs in total
Divide this by the serving size: 13.8 /6 = ~2g of carbs per serving
Learn More About Type 1 Diabetes Carb Counting
Please note this carb count per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
More Low Sugar Desserts to Try
- Dessert Recipes for Diabetics (Lower Sugar Desserts)
- Low Sugar Chocolate Ice Cream
- Sugar-Free Vanilla Mascarpone Cheesecake
- Easy No-Bake Grape Dessert
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
Greek Yoghurt Ice Cream Recipe
A smooth and creamy Greek yoghurt ice cream made without an ice cream maker. This no-churn vanilla bean version uses simple ingredients and less sugar, with a rich flavour and a lighter feel than traditional recipes
6
servings10
minutes6
hoursIngredients
300 ml 1 1/4 cup double cream
200 g 3/4 cup full-fat Greek yoghurt
50 g 1/4 cup powdered xylitol
2 tbsp 2 tbsp vanilla bean paste
Directions
- In a large bowl, whip the double cream to soft peaks. It should hold its shape but still look smooth, not stiff.
- In a separate bowl, stir the Greek yoghurt, powdered xylitol and vanilla bean paste until smooth. The base should taste a touch sweeter than you want the finished ice cream, as freezing dulls sweetness.
- Gently fold the yoghurt mixture into the whipped cream. Take your time. The air you keep in is what gives you that soft-scoop texture.
- Pour into a shallow, freezer-safe container. Smooth the top and cover
- Freeze for 4 to 6 hours, or until firm but still scoopable.
Equipment
Electric Hand WhiskBuy Here
Tips and Notes
- Let it sit before scooping – Leave at room temperature for 5 to 10 minutes if it’s firm. This helps it soften to a scoopable texture.
- Use a shallow container – It freezes more evenly and makes scooping easier.
- Cover well – Press a layer of baking paper or cling film onto the surface before sealing to reduce ice crystals.
- Diabetes Note – Lower in sugar than traditional ice cream, but still contains carbohydrates, so portion size and pairing with protein or fibre can help support steadier blood sugar levels.
- Nutrition information is provided as a guide only and is based on the ingredients I use. Carbohydrate values may vary by brand and portion size. For insulin dosing, always calculate carbs using your own ingredients.
Nutrition Facts
- Calories: 145kcal
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Sugar: 4g
- Protein: 3g
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