This frozen greek yogurt with honey & olive oil has been my summer obsession, and I am so excited to share it with you! It’s such an easy, somewhat exotic dessert to make.
After having homemade frozen Greek yogurt at a restaurant in San Francisco and then again here in Chicago, I had to recreate it myself. I cannot get enough of this creamy, frozen concoction. A common theme is that flavors of honey and olive oil are used to balance out the yogurt. I use wildflower honey and extra virgin olive oil in mine, and I’m obsessed. The tangy yogurt combined with the sweet, floral honey flavor and the rich olive oil? It is perfection.
AND can we talk about how easy this is? There is no stovetop or custard-making required like traditional ice creams and gelato. You will need an ice cream machine, though. I have the Cuisinart Gelateria Ice Cream Maker from Sur La Table which makes ice cream making a breeze and creates such a wonderful, creamy finished product.
You basically combine the yogurt with sugar, cream, and extra flavors. Churn it and serve. DONE.
I like eating the frozen Greek yogurt right after it’s been churned for a soft-serve consistency. But you can also freeze it for a few hours and let it firm up.
Either way, it’s smooth, absolutely mouthwatering, and makes you want to come back for seconds every single time.
- 1 qt (32oz) plain Greek yogurt
- ½ cup heavy cream
- ¾ cup granulated sugar
- ¼ cup wildflower honey
- 1 tbsp extra virgin olive oil
- ¼ tsp kosher salt
- wildflower honey
- extra virgin olive oil
- 1. Freeze the ice cream machine insert overnight.
- 2. In a large mixing bowl, whisk together the Greek yogurt, heavy cream, granulated sugar, wildflower honey, extra virgin olive oil, and kosher salt until smooth.
- 3. Let chill for 1 hour in the refrigerator.
- 4. Assemble your ice cream machine and churn the mixture according to the machine’s instructions.
- 5. Serve immediately for a soft serve consistency or transfer to a container and freeze for 1-4 hours for a firmer consistency.
- 6. Garnish with blackberries, a generous drizzle of wildflower honey, and a generous drizzle of extra virgin olive oil when serving.