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.
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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.