If you’re craving something light, creamy, and refreshing, this homemade Greek Yogurt Lemon Ice Cream is the perfect summer treat.

Made with real lemon juice and zest, thick Greek yogurt, and just the right amount of sweetness, this no-churn recipe brings together all the Mediterranean flavors we love—cool, citrusy, and simple.It’s the kind of dessert that feels indulgent, yet it’s made with just a few wholesome ingredients.

No ice cream machine needed, no fuss—just a bowl, a whisk, and a bit of freezer time.

Whether you’re serving it in cones, bowls, or straight from the container (we won’t judge), this recipe is a must-try.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 cups full fat Greek yogurt

1 cup heavy cream (cold)

¾ cup sweetened condensed milk

Zest of 2 lemons

½ cup fresh lemon juice (about 2 lemons)

1 tsp vanilla extract (optional)

A pinch of salt

Directions

Whip the cream
In a mixing bowl, whip the cold heavy cream until soft peaks form.

Mix the base
In another bowl, whisk together the Greek yogurt, sweetened condensed milk, lemon zest, lemon juice, vanilla (if using), and a pinch of salt.

Fold gently
Gently fold the whipped cream into the yogurt mixture using a spatula until fully combined and fluffy.

Freeze
Pour the mixture into a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours or overnight.

Serve
Scoop and serve! Optional: garnish with extra lemon zest, crushed biscuits, or a drizzle of honey.

Tips:

• Use full-fat yogurt for the creamiest texture.
• For a lighter version, replace half the cream with more yogurt—but it’ll be more tart.
• You can add crushed digestive biscuits or meringue for texture.

GREEK YOGURT FAGE