Greek Lemon Ice Cream

"This dessert is adapted from the Perfect Greek collection of 100 essential recipes. It's so easy to throw together in the ice cream freezer and has a wonderful creamy mouthfeel and summer fresh tart taste. The whole family loved it. Note: times indicated are for prep time only and do not consider the freezing time, as it varies, depending on method used."
 
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photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Bayhill photo by Bayhill
photo by momaphet photo by momaphet
photo by momaphet photo by momaphet
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
15mins
Ingredients:
4
Yields:
1 quart
Serves:
8
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ingredients

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directions

  • Mix the ingredients and pour into a the container of an ice cream maker. Follow manufacturer recommendations for freezing. Place in into freezer and allow to rest at least 2 hours before serving.
  • Alternately, pour the mixture into a shallow freezer container and freeze, uncovered, for 1 - 2 hours, or until the mixture begins to set around the edges. Turn the mixture into a bowl and, with a fork, stir until smooth. Return to the freezer container, cover, and freeze for another 2 - 3 hours, until firm.

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Reviews

  1. This has ice cream (frozen yogurt really) has a nice refreshing tang, I think it would be really great with a berry sauce. It also has a little of that dryness on the tongue that froyo can have which I'm not really fond of. I started with vanilla Greek yogurt so cut out almost all the sugar and increased the amount of lemon juice. After reading the other comments, I scooped it into my freezer container with little scoops in hope that it will make it easier to remove, they are definitely rock hard, but I've had this happen with other ice creams so not too concerned. Thanks for sharing your recipe Nan! Made for ZWT9 Greece by another one of The Appliance Killers
     
  2. Simply summer perfection in taste and texture. I had exactly the same results as Bonnie G#2 even though I added a Tbsp of vodka as antifreeze. When it's first out on the ice cream maker it wonderful in that soft serve state smooth like the best silk and creamy, mmmmm. After the time in the freezer it still tastes marvelous but it's as hard as a brick and has to sit on the counter for 20 mins or so before you can get any out of the container and you still have to take just small amounts from the sides because it's still brickish inside. For that reason alone I'm going for 4 stars. I will surely make this again but I'll time it to come out of the ice cream maker at the time I want to serve it. Made for ZWT 9. :D
     
  3. Fabulous! I had a 32 ounce container of plain Greek Yogurt so I was probably a bit shy on the yogurt amount. I keep my KA freezer bowl out in the deep freeze so this literally went from start to finish in under 20 minutes. Served with a drizzle of honey to compliment the tang of the yogurt and a light sprinkle of lemon zest. So good! Made for Greece-ZWT6
     
  4. Yum!! I love anything lemon. This ice cream was light, tart, and very refreshing. To boost the lemon flavor a little, I added the zest of one lemon and 1/4 teaspoon lemon extract to the yogurt mixture before putting it in my ice cream maker. It had just the right amount of lemon tang. **Made for 2016 Culinary Quest - Greece for the Pi Rho Maniacs**
     
  5. My family LOVED, LOVED, LOVED this recipe. So tart and refreshing for a very hot summer day and so easy to make. First out of the ice cream maker it was creamy, smooth and perfect. I put it in the freezer to save for after dinner but my freezer made it come out so hard we couldn't even dip it. No problem we let it sit out for awhile and then ate it but it did loose some of the creamy texture - but it didn't hurt the flavor at all. Wonderful end to a summer meal. This is one I'll be making often. Thanks so much for posting. By the way I too used a 32 ounce container of yogurt so was a little shy but didn't seem to affect the results at all.
     
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