Description
This Butter Crunch Greek Yogurt Ice Cream combines the creamy richness of full-fat Greek yogurt and heavy cream with sweet toffee bits and roasted almonds for a delightful homemade frozen treat. With a smooth texture enhanced by optional vodka and corn syrup, this dessert is perfect for those seeking a no-egg, luscious ice cream that’s easy to make at home.
Ingredients
Scale
Ice Cream Base
- 2 cups plain full-fat Greek yogurt
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons corn syrup
- 1 tablespoon vodka (optional, to reduce iciness)
Add-ins
- 3/4 cup toffee bits or crushed butter crunch candy
- 1/2 cup chopped roasted almonds (optional)
Instructions
- Prepare Ice Cream Base: In a large bowl, whisk together Greek yogurt, heavy cream, sugar, vanilla extract, salt, corn syrup, and vodka (if using) until the sugar is fully dissolved and the mixture is smooth and homogeneous.
- Chill Mixture: Cover and place the mixture in the refrigerator for at least 2 hours or until very cold to ensure optimal consistency during churning.
- Churn Ice Cream: Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until the mixture reaches a soft-serve consistency.
- Add Mix-ins: During the last few minutes of churning, add the butter crunch toffee bits and chopped roasted almonds (if using) to evenly incorporate the crunchy elements.
- Freeze Ice Cream: Transfer the churned soft ice cream into a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm enough to scoop.
- Serve: Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly, allowing for the best texture and scoopability.
Notes
- For a nut-free version, omit the chopped roasted almonds.
- The vodka is optional but helps keep the ice cream texture creamier by reducing iciness.
- Use full-fat Greek yogurt for best richness and smoothness.
