Description
Source: The Perfect Scoop by David Lebovitz
If you want to make a homemade cookie cup, see this post for Strawberry Sorbet.
Notes:
I prefer using 2/3 cup sugar — it’s just a touch less sweet — but you may want to adjust with more (or less) sugar after you make one batch. Take notes!
Ingredients
- 3 cups plain whole-milk Greek yogurt
- 2/3 to 3/4 cup sugar*
- 1 teaspoon vanilla extract
Instructions
- Mix together the yogurt, sugar and vanilla. Stir until the sugar is completely dissolved. Refrigerate for at least 1 hour. Freeze in your ice cream machine according to the manufacture’s instructions.
- Prep Time: 5 minutes
- Category: Ice Cream
- Method: Freeze
- Cuisine: American