Ingredients
Equipment
Method
- Make the base: in a large bowl, whisk together the Greek yogurt, sugar or honey, heavy cream if using, vanilla, and salt until smooth and the sugar dissolves. An immersion blender helps fully emulsify the mixture.
- Chill the base, covered, for at least 1 hour until very cold.
- Ice cream maker method: churn according to the manufacturer's instructions, about 20 to 40 minutes, until thick and creamy. Fold in berries during the last few minutes. Serve soft, or freeze 1 to 2 hours for a firmer scoop.
- No-churn method: whip the heavy cream to soft peaks, then gently fold it into the smooth yogurt base. Pour into a freezer-safe container and freeze about 3 hours, stirring every 30 minutes for the first 2 hours to keep it creamy.
- Let the gelato sit at room temperature for 5 to 10 minutes before scooping and serving.
Nutrition
Notes
Net carbs: 24g per serving (24g total carbs minus 0g fiber).
Substitutions: Use plain yogurt for a tangier result, or swirl in honey or fruit puree for sweetness. Skip the heavy cream for a lighter, icier texture.
Storage: Keep in a freezer-safe container for up to 2 weeks. Press parchment onto the surface to limit ice crystals.
Reheating: None needed. Soften at room temperature for 5 to 10 minutes before serving.
