Description
This high-protein Greek yogurt ice cream combines the tartness of Greek yogurt with the natural sweetness of dates and a rich tahini swirl, offering a creamy and indulgent dessert without artificial flavors or heavy syrups.
Ingredients
Scale
- 2 cups (500 g) full-fat plain Greek yogurt
- 1 cup (250 ml) heavy cream (35% fat minimum)
- 0.5 cup (120 ml) whole milk
- 0.75 cup (150 g) granulated sugar
- 1 teaspoon (5 ml) alcohol-free vanilla extract
- 0.5 teaspoon (2 g) fine sea salt, for the base
- 0.5 cup (100 g) pitted Medjool dates, finely chopped
- 0.25 cup (60 g) tahini (sesame paste)
- 1 tablespoon (15 ml) date syrup
- 0.25 cup (60 ml) hot water, for the swirl
- Pinch of fine sea salt, for the swirl
Instructions
- Prepare the Greek Yogurt Base: In a large mixing bowl, combine the full-fat Greek yogurt, heavy cream, whole milk, granulated sugar, alcohol-free vanilla extract, and 0.5 teaspoon of fine sea salt. Whisk thoroughly until the sugar is dissolved and the mixture is smooth. Cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Make the Date and Tahini Swirl: Place the finely chopped dates and 0.25 cup hot water in a heatproof bowl and let them sit for 5 minutes to soften. Transfer the dates and water to a food processor or use an immersion blender and blend until a completely smooth paste forms. Add the tahini, date syrup, and a pinch of fine sea salt; blend until fully combined and smooth. If too thick, add 1 teaspoon of hot water at a time until a glossy, thick consistency is reached.
- Churn the Ice Cream Base: Pour the thoroughly chilled base into the canister of a pre-frozen ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, until the mixture reaches a soft-serve consistency.
- Assemble the Swirl: Transfer half of the freshly churned ice cream to a freezer-safe container. Drizzle about half of the prepared date and tahini swirl over the top layer. Use a spoon or knife to gently create swirls and ribbons in the mixture, being careful not to overmix.
- Layer and Freeze: Add the remaining churned ice cream to the container on top of the first layer. Drizzle the rest of the date and tahini swirl on top of this second layer. Repeat the gentle swirling motion, cover the container tightly, and freeze for at least 4-6 hours, or until firm enough to scoop.
- Serve and Garnish: Scoop the firm ice cream into individual dessert bowls. Drizzle generously with additional date and tahini swirl for extra flavor and visual appeal.
Notes
To achieve the creamiest texture and prevent iciness, ensure you use high-quality, full-fat Greek yogurt and heavy cream. Thoroughly chill the base mixture for at least 4 hours before churning. When assembling the layers, gently swirl the tahini mixture to create distinct ribbons rather than overmixing and losing the swirl effect.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: General
Nutrition
- Serving Size: 1 cup (approx. 180 g)
- Calories: 315 calories
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: greek yogurt ice cream, high protein, healthy dessert, dates, tahini, creamy, homemade ice cream, churning