There’s something really satisfying about finding an ice cream that feels indulgent but is actually made with simple, wholesome ingredients.
This Greek yogurt ice cream is creamy, chocolatey, refreshing, and guilt-free. The melted dark chocolate creates a thin shell that hardens in the freezer, giving you that snap when you bite into it. Instead of using an ice cream machine, everything gets assembled right into a disposable paper cup.
This is also a really flexible recipe. Blueberries and strawberries work beautifully here, but you can easily swap in whatever fruit you like: mango, raspberries, or even banana. You can adjust it to your taste without overthinking it.
Greek Yogurt Berry Ice Cream
PRINT RECIPE PIN RECIPEIngredients
- 1½ cups Greek yogurt
- ½ cup blueberries (chopped)
- ½ cup strawberries (chopped)
- ½ cup dark chocolate
INSTRUCTIONS
- Place the dark chocolate in a heatproof bowl over a pot of gently simmering water (double boiler method). Stir until fully melted and smooth. Remove from heat and let it cool slightly.
- Spoon a small amount of melted chocolate into a disposable paper cup. Gently tilt and swirl the cup so the chocolate coats the bottom and sides evenly. Pour out any excess.
- Place the coated cups in the freezer for about 10–15 minutes, or until the chocolate has fully hardened.
- In a bowl, mix the Greek yogurt with the blueberries and chopped strawberries until well combined.
- Spoon the yogurt mixture into the chocolate-lined cups. Insert a popsicle stick into the center, then place the cups back into the freezer for at least 4 hours, or until completely firm.
- Once frozen, use a small knife or scissors to cut an opening and peel away the paper cup. Serve immediately and enjoy.