Natural Yogurt Ice-cream

17 Feb

yogurt ice-cream recipeJuliana Lopez May’s ‘hedado de yogurt natural’, or natural yogurt ice-cream to you and I, is the perfect accompaniment to a hot summer’s day. Without much cooking or effort involved, this quick recipe transforms basic home ingredients into a deliciously creamy ice-cream. There’s no need for shopping or an ice-cream machine: it’s a quick, no-fuss ice-cream recipe for everyone to enjoy!

The following recipe produces enough for 4 people (generous portions in my experience)


2 egg whites

180g sugar

200ml natural yogurt


  1. Whisk the egg whites, adding a spoonful of sugar at a time, until they start to form stiff peaks and the mixture looks like meringue.
  2. Fold the yogurt into the mixture carefully making sure it is fully incorporated.
  3. Transfer to a freezing container and place in the freezer for 4-6 hours.
  4. Take out of the freezer, serve up and enjoy!


Corinne’s serving suggestions and tips:

Juliana Lopez May suggests adding strawberries or raspberries to the ice-cream mixture for a twist to the recipe (this would be folded into the mixture after the yogurt).

Whilst I didn’t try this, I altered the recipe to make my very own coconut flavoured ice-cream instead. I wasn’t looking for anything too overpowering or sweet, so I used less sugar than the original recipe suggested but added a little coconut milk to the mixture just after the yogurt.

Instead of placing all the mixture into a single pot, I decided to make lollies instead. This was enough to make 8 deliciously creamy lollies – ideal for an afternoon break from garden play, pools and the heat of summer!

This recipe has been taken from Juliana Lopez May’s ‘Mi Primer Libro de Recetas’.

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