It’s probably a known fact to you that I avoid refined sugar in my recipes. You might have even noticed that many of my recent recipes have been grain free, as I seem to do well without sugars and grain starches in my system.

However, dairy is still part of my daily diet. I have tried to go dairy-free every now and then for a few days, but didn’t notice any changes in my well-being. If I had to, I guess I could give up cheeses and milk without much ado. The problem would be to give up yogurt. I have yogurt about everyday, although I have switched to goats yogurt wherever I can.

And then there is my secret weakness for ice cream. Which I only give in occasionally, when we go out and the kids want a scoop. In the grocery store, I can resist the family boxes as the contents and/or length of their ingredients list usually puts me off.

So why did it take me so long to discover homemade frozen yogurt? It kills two birds with one stone: control over the ingredients and satisfying my occasional cravings for ice cream. The ingredients list is amazingly short: yogurt, flavor, and sweetener. No ice cream maker needed. No cooking involved. If you have access to raw yogurt and raw honey, this dessert will even be raw.

It is important though to strain as much water out of the yogurt as possible. The less the water content, the creamier your frozen yogurt will be. I am in love with this. I even prefer it to ice creams, as I love the tangy flavor that the yogurt brings with it, instead of the pure creaminess that cream or milk in regular ice cream has. A truly refreshing and guilt-free simmer dessert.

2 cups whole milk yogurt (1 1/2 cups Greek Yogurt)
1/4 cup honey
1/2 lemon, juice of
1/2 lemon, zest of
Serves 4-6

If you use regular whole milk yogurt, strain the yogurt through a cheesecloth or clean kitchen towel for two hours. Discard the whey. You will be left with about 1 1/2 cups strained yogurt.

Mix strained or Greek yogurt with honey and lemon zest and lemon juice. Pour the lemon yogurt mixture into a shallow bowl or pan. Freeze until almost solid, about 1-2 hours. Take out of the freezer, and thoroughly stir it with a fork. Put back into freezer and freeze until solid.
Scoop out the frozen mixture and place it into a food processor. Pulse until smooth. Transfer frozen yogurt to airtight container and return to freezer until ready to serve.
Scoop into serving bowls. Garnish with fresh fruit. Serve immediately.


  1. Anja, this sounds delish…i wonder if i am ready for yogurt yet?

  2. I remember crafting something like this in my moms kitchen when I was in junior high and being so incredibly proud of myself- possibly my first “recipe”, though undocumented. I’ll pick up a lemon at the farmers market in the morning & make a batch of it tomorrow- can’t wait πŸ™‚

  3. @ Helen
    No I haven’t. But this recipe was actually meant to become a vanilla frozen yogurt. Just couldn’t find the vanilla beans that I recently bought πŸ™

  4. I love the idea of a fresh lemony yoghurt ice – and so easy to make! I must try it!

  5. I just made this, it’s incredible!!! amazing result, so delicious! thank you so much, i love your recipes, they are so simple yet healthy <3

  6. I think I’ll try it with other fruits! maybe mango or watermelon (my personal faves) πŸ˜€
    love the recipe!!

  7. Yum! Love the simplicity of this and the fact that I’ve got all the ingredients at home right now. I’d probably try it in my ice cream maker. Any idea how it might turn out?

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