• Sandy Gillett

    posted on August 26, 2009 at 8:51 am

    What a beautiful picture! This looks awesome and the recipe sounds fabulous. I have a Cuisinart counter top ice cream freezer. I have been delighted with how well it works and how simple too. Your recipes work! Thank you so much.

    [Reply]

    Amy Reply:

    Honestly, I tried the Cuisinart and I didn’t like it as well. So many people love theirs, though. I haven’t bought the big, traditional wooden ice cream maker that you pack with salt. I think I’m going to do that next summer when I need to make big batches.

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  • Linda

    posted on August 26, 2009 at 9:54 am

    You have my mouth watering. We love lemon desserts. I didn’t know there was a Kitchenaid ice cream attachment. I’ll have to check into it. Thanks for sharing!

    [Reply]

  • CHEESESLAVE

    posted on August 26, 2009 at 1:40 pm

    I’m a big fan of the FAGE full-fat yogurt, too. It’s so creamy and delicious (of course, b/c they add cream to it).

    I’m glad to know that you like the KitchenAid ice cream attachment. I’m in the process of collecting all the attachments and I was curious how people liked this one.

    [Reply]

    Amy Reply:

    You will love the KitchenAid Ice Cream attachment. :)

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  • Diane- The WHOLE Gang

    posted on August 26, 2009 at 2:33 pm

    Oh how I miss greek yogurt. It’s the best. I miss that, feta and parmesan cheese. That’s it. So now I really have to get my ice cream maker out and get going on that blueberry ice cream from coconut milk. Thanks.

    [Reply]

  • Gina (Gluten-free Gourmand)

    posted on August 26, 2009 at 11:28 pm

    I’ve actually been looking for a whole-milk yogurt recipe. Greek is the best! Thanks!

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  • gfe--gluten free easily

    posted on August 28, 2009 at 10:45 am

    Wow, gorgeous! I’m so glad you entered this in the GAHIGF Chill Out. I wonder how many ice cream/frozen yogurt entries we’ll end up with! LOL Not complaining though!

    Now, add me to the group who didn’t know there was a Kitchen Aid ice cream attachment. I’m feeling rather silly for getting the Cuisinart when I could have gotten the KA attachment. I guess I’ll google how that works. Might have to use another one of those Bed, Bath, and Beyond 20% off coupons. ;-) May I ask why you like the KA attachment better, Amy? Better consistency, easier to use or clean up?

    I can see why your husband encourages this affair! LOL

    Shirley

    [Reply]

  • Brian

    posted on August 28, 2009 at 11:10 am

    You may have just pushed me over the edge to buy that ice cream attachment for my mixer. Great picture and the Greek yogurt sounds like a really good addition to your frozen treat.

    [Reply]

    Amy Reply:

    I used a 20% off at Bed, Bath, & Beyond and got a great deal. You’ll love it.

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  • Jenn AKA The Leftover Queen

    posted on August 28, 2009 at 4:50 pm

    This sounds DELICIOUS! I have made frozen desserts using Greek yogurt, and kefir! I love the tang! This sounds amazing!

    [Reply]

    Amy Reply:

    I have never used kefir. I’ve read about it and seen it in the stores – it’s going on that cook’s ‘must try’ list. I think we all have one.

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  • Jenn AKA The Leftover Queen

    posted on August 29, 2009 at 11:19 am

    You have to try it – it is SOOOOO good!

    [Reply]

  • Danna

    posted on February 11, 2010 at 7:15 pm

    Fabulous! I followed your recipe today and it’s amazing. I haven’t tasted this since I was a child and my mom would take me to the local health food store for a frozen yogurt treat. Thank you!

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  • Cara

    posted on June 23, 2010 at 11:01 am

    Hi Amy, I know I’m chiming in late on this one, but I was just curious if you have tried this with stevia or another zero-calorie all-natural sweetener? I just got an ice cream maker and have begun experimenting to make a low-cal/low-carb frozen yogurt. So far I’ve had no luck with post-churn freezing; it just becomes rock-hard (I’m using fat free Greek yogurt which I know is working against me, but I’ve tried adding some vodka, xantham gum, arrowroot… just haven’t found the right combo yet, apparently!)

    I haven’t tried anything with eggs yet though so I thought I’d give this a shot. I was just wondering if you think the agave does anything to assist with “freezability” or if stevia might be ok. Thanks!

    [Reply]

    Amy Reply:

    @Cara, I started out just like you did – trying to do the low-carb made at home desserts with no luck at all. I can’t begin to tell you how many batches I threw out.

    Yes, agave makes it nice and scoopable. It’s fabulous. I can’t drink so I’ve never tried booze but it should inhibit freezing. I know that when ice cream is manufactured, they have lots more control over how much air is incorporated and they have all those great stabilizers we don’t have.

    A few tricks if you want to do low-cal – put it in the fridge for 45 minutes or an hour before you want to eat it. That will soften it up. Then, pop it into your food processor and whirl it until smooth. Or, just pop it into the microwave. It’s a lot of work and, honestly, it doesn’t usually give me that ‘ice cream’ feeling so I don’t bother.

    But the best solution I’ve found so far (haven’t even put it on the blog yet…I should…) is to cut the agave in half and use 1/4 to 1/2 teaspoon liquid stevia. It works like a charm.

    Hugs to you.

    [Reply]

    Erin Elberson Lyon-GF Fitness Reply:

    @Amy,

    You’re a genius! I’m so glad I stumbled across this. I have a bunch of lemons from my CSA box (yes, Florida) and now can make it with half stevia! Whohoo!

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  • dwight

    posted on February 6, 2011 at 6:35 pm

    I was thrilled to read this recipe, but was bummed to find out kit uses agave nectar. Supposedly agave nectar masquerades as a health food. Sure, it has a low glycemic index like HFCS but it might actually be worse.

    [Reply]

  • Melanie

    posted on June 27, 2011 at 6:32 pm

    DH hates lemon meringue… any other flavors in your bag of tricks?

    [Reply]

    Amy Reply:

    @Melanie, You can add any flavor you want instead of the lemon – or go to my dessert tab and choose “Frozen” from the drop-down menu. I have many, many ice cream recipes.

    Have fun!
    Amy

    [Reply]

  • cindy ostrom

    posted on July 11, 2011 at 12:36 pm

    This sounds great but I am allergic to eggs. Do you think an egg replacer like EnerG would work? Thanks so much

    [Reply]

    Amy Reply:

    @cindy ostrom, I don’t think so…you can always try it. I’ve never made ice cream with an egg replacer.

    Hugs,
    Amy

    [Reply]

  • Tess

    posted on June 11, 2013 at 11:29 am

    This looks delightful, I don’t have an icecream maker, but do hav a champion juicer, I might try something similar when I have a chance :). Although my 2 year old and 8 month old love my corn, pineapple, coconut milk icecream at the moment!!!

    [Reply]

  • kiera

    posted on January 29, 2014 at 10:23 am

    This sound delicious! Have you ever tried making ice cream with lactose free milk or lactose free yogurt? I have tried making custards and other recipes with lactose free milk instead of regular milk and they didn’t turn out right. Since I’m on a tight budget at the moment, I would hate to have to throw away this mix if it didn’t work. Thanks!

    [Reply]

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