Handmade Yogurt Ice Cream (Yoajung Style)
An easy recipe for refreshing and creamy Yoajung-style yogurt ice cream made at home without an ice cream maker. Customize it with honeycomb and fresh fruit toppings.
Servings Ingredient Calculator
Default: 2-3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Plain Greek Yogurt (thick texture)300g
- Whipping Cream (over 35% milk fat)150ml
- Condensed milk4T (60g)
- Sugar2T (24g)
- Lemon juice1T (15ml)
🌿 Toppings & Garnish
- HoneycombAs needed
- Granola30g
- Fresh fruits (Shine Muscat, grapefruit, banana, etc.)As needed
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Plain Greek Yogurt (thick texture) | Strained regular plain yogurt using cheesecloth or coffee filter | 1:1 ratio / Straining removes whey to yield a similar thick texture and tangy flavor |
| Whipping Cream (over 35% milk fat) | Milk and melted butter mixture (100ml milk + 50g melted butter) | 1:1 substitution / Cannot be whipped easily, but replicates the richness and fat content |
| Condensed milk | Honey or Oligosaccharide (mixing with a small amount of milk recommended) | 1:1 ratio / Has less milky richness but effectively substitutes the sweetness |
| Honeycomb | Regular honey | 1:1 ratio / Lacks the chewy honeycomb texture but offers identical deep sweetness |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
In a chilled mixing bowl, combine whipping cream (150ml) and sugar (2T). Whip to about 70% stiffness until soft peaks form.
In a separate bowl, mix Greek yogurt (300g), condensed milk (4T), and lemon juice (1T) with a whisk or spatula until completely smooth.
Gently fold the yogurt mixture into the whipped cream in 2-3 batches, scraping from bottom to top to keep the air incorporated.
Pour the mixture into a wide, shallow airtight container, smooth the top, place plastic wrap directly on the surface, and freeze for 2 hours.
After 2 hours, take it out, scratch the entire mixture thoroughly with a fork to break up ice crystals, smooth it again, and freeze for another 2 hours.
Scoop the finished yogurt ice cream into a bowl and garnish generously with honeycomb, fresh fruits, and granola.
🌟 Pro Chef Tips
- • Use highly strained Greek yogurt with low moisture to prevent an icy and watery texture.
- • If you prefer a sweeter taste, increase the condensed milk by 1 tablespoon.
- • Let the ice cream sit at room temperature for 3-5 minutes before scooping for the perfect texture.
⚠️ Avoid Common Pitfalls
- ❌ Using regular runny yogurt will result in a rock-hard ice block rather than creamy ice cream.
- ❌ Overwhipping the cream can separate the fat, leaving a gritty texture in your mouth.
- ❌ Skipping the fork-scratching process prevents air incorporation, yielding a hard sorbet-like block.
🧂 Spice & Seasoning Adjustments
- • The key to Yoajung-style ice cream lies in the delicate balance of tartness and sweetness.
- • Adjust lemon juice and condensed milk based on your yogurt's sourness level.
- • Combining condensed milk with a small amount of granulated sugar creates a richer, more grounded sweetness.
🧊 Storage & Reheating
- • Store the ice cream in an airtight container with plastic wrap pressed directly against the surface for up to 2 weeks.
- • If frozen for long periods, let it thaw at room temperature for 5-10 minutes and fluff gently with a fork before serving to restore creaminess.
❓ Frequently Asked Questions
Q. Can I use milk or soy milk instead of whipping cream?
A. Milk or soy milk has low fat content, which leads to ice crystals without a machine. Whipping cream with over 35% milk fat is essential for a soft texture.
Q. Where can I buy honeycomb, and what can substitute it?
A. You can easily find natural honeycomb online or in large supermarkets. If unavailable, drizzle rich liquid honey generously and add extra granola or nuts for a chewy, crunchy texture.
Q. Can I make a chocolate shell coating at home?
A. Yes! Melt 100g dark chocolate with 1 tbsp coconut oil in the microwave. Drizzle over cold ice cream and it instantly hardens into a crisp chocolate shell.
Q. Can I replace sugar or condensed milk with sugar substitutes for a diet version?
A. Yes, you can use allulose or stevia. Since liquid allulose lowers the freezing point, pair it with ultra-strained thick Greek yogurt for the best results.
Q. What should I do if the ice cream becomes too hard after long freezer storage?
A. Transfer it to room temperature for 5-10 minutes. Scratch and fluff the surface thoroughly with a fork to re-introduce air, restoring its scoopable, creamy texture.