Yogurt Almond Ice Cream

Yogurt Almond Ice Cream


"This is a low fat, tasty alternative to regular ice cream, and it tastes wonderful!"

Ingredients 35 m {{adjustedServings}} servings 177 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, whisk together the yogurt, soy milk, honey and canola oil. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
  2. Scoop ice cream into serving bowls, and garnish with chopped almonds.
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Reviews 16

  1. 16 Ratings


I made a few changes to this recipe and loved how it turned out. First of all i used low fat vanilla yogurt instead of plain and no oil. Then instead of making it in an ice cream maker i put it into a ziplock bag and stuk it in the freezer layed out flat. It froze very quickly and was delicious. We ate it all with no left overs! The almonds are a great touch. This would also be delicious with peaches or rasberries instead of the almonds. I will definatly make this one again.


This frozen yogurt was so good. Instead of using vanilla soy milk I used half and half and added a dash of vanilla. I also added some almond extract, marachino cherry juice. Instead of serving the almonds on the side I made them sugared almonds and added them into the mixture along with some cherries. I loved it! I will be making this again!


I made this and used half and half because I didn't have soy milk. I don't have an ice cream maker, but it froze just fine in a gallon ziploc bag. I also put a little vanilla extract and almond extract in. I put toasted almonds on top prior to serving.