4 cups dripped yogurt (I used yogurt made with whole milk – I strained it for about six hours)
3/4 cups honey
1 tsp peppermint extract
Whisk all ingredients together until creamy. Pour into ice cream maker container. Chill in refrigerator for about an hour.
Churn yogurt according to manufacturer directions. I churned mine for about thirty minutes. Store in air tight container in freezer. This makes about two pints.
Sherry Lipp
Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Latest posts by Sherry Lipp (see all)
- SCD Recipe: Basic Vanilla Donuts - August 31, 2019
- SCD Recipe: Grain-Free Bagels - July 28, 2019
- Video: How to Make SCD Heavy Cream Yogurt - July 10, 2019
That sounds so refreshing & delicious!!!!!!! 🙂
Can I make this if I don’t drip the yogurt??
Yes! You can still make frozen yogurt if you don’t strain it, but it will be icier because it will have more water in it.