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.
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
Latest posts by Sherry Lipp (see all)
- No-Bake Pistachio Date Cookies with Vanilla Cashew Butter Coating - February 6, 2025
- 6 Foods That Might Be Sabotaging Your SCD Progress—The Last Two Will Surprise You! - February 4, 2025
- Almond Flour Cutout Cookies with Honey Cashew Frosting - December 22, 2024
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.