Homemade Yogurt Ice Cream (Yo-A-Jung Style)
Recreate the trendiest 'Yo-A-Jung' style yogurt ice cream at home! This perfect home cafe dessert features a dense, tangy yogurt ice cream base topped with fresh fruits, crunchy granola, and sweet honeycomb.
Servings Ingredient Calculator
Default: 2-3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Greek Yogurt (Unsweetened)400g
- Heavy Whipping Cream (over 35% fat)200ml
- Granulated Sugar60g
- Condensed Milk2T
- Lemon Juice1T
🌿 Toppings & Garnish
- Fresh Strawberries5 pcs
- Gold Kiwi1 pc
- Granola4T
- Honeycomb (or Liquid Honey)2T
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Greek Yogurt (Unsweetened) | Strained Plain Yogurt | Use 1:1 ratio. Strain regular plain yogurt through a coffee filter or cheesecloth for 1-2 hours to achieve a thick texture. |
| Heavy Whipping Cream (over 35% fat) | Milk + Unsalted Butter | Mix 150ml milk with 50g melted butter per 200ml cream. Cannot be whipped, but mimics richness and fat content. |
| Condensed Milk | Simmered Milk and Sugar | Simmer 4 tbsp milk with 1.5 tbsp sugar down to half for 2 tbsp substitute. Provides nearly identical sweetness and dairy flavor. |
| Honeycomb (or Liquid Honey) | Oligosaccharide or Maple Syrup | Use 1:1 ratio. Lacks specific honey aroma, but successfully replicates viscosity and mild sweetness. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
In a cold bowl, combine 200ml of cold heavy cream and 60g of sugar. Whip using a hand mixer until soft peaks form (about 60% whipped).
In a separate bowl, mix 400g of unsweetened Greek yogurt, 2T of condensed milk, and 1T of lemon juice with a spatula until smooth and lump-free.
Gently fold the whipped cream into the yogurt base in 2-3 batches, using a folding motion from bottom to top to keep it airy.
Pour the mixture into a shallow, wide airtight container, smooth the surface, seal with a lid, and freeze for 2 hours.
After 2 hours, take it out and scrape the frozen edges into the center with a fork. Mix thoroughly to break up ice crystals, smooth again, and freeze for another 2 hours. Repeat this once more for a smoother texture.
Thinly slice the strawberries and peel and dice the gold kiwi into bite-sized pieces.
Scoop the dense, creamy yogurt ice cream into a bowl. Arrange the fresh strawberries, gold kiwi, and granola on top, and finish with a piece of honeycomb.
🌟 Pro Chef Tips
- • For the best texture, use a very thick, rich Greek yogurt brand with low acidity.
- • Feel free to customize your toppings with chocolate syrup or extra condensed milk instead of honeycomb.
- • Chilling your dessert bowls in the freezer for 10 minutes beforehand keeps the ice cream firm during presentation.
⚠️ Avoid Common Pitfalls
- ❌ Using watery yogurt without straining will result in an icy, sherbet-like texture rather than creamy ice cream.
- ❌ Skipping the scraping process (Step 5) will leave the ice cream too solid and icy to scoop smoothly.
- ❌ Overwhipping the heavy cream into stiff peaks cause butter separation when mixed with yogurt.
🧂 Spice & Seasoning Adjustments
- • Swirling 1-2 tablespoons of blueberry or strawberry puree into the base turns it into a flavored fruit yogurt ice cream.
- • To replicate Yo-A-Jung's famous 'Choco Shell' option, melt dark chocolate with a tiny bit of coconut oil and pour it over the cold ice cream—it will instantly harden into a crispy chocolate shell!
🧊 Storage & Reheating
- • Store the finished yogurt ice cream in an airtight container in the freezer (-18°C or lower) for up to 2 weeks.
- • Pressing plastic wrap directly onto the ice cream surface before sealing with a lid prevents freezer burn and ice crystals.
- • If it becomes too firm in the freezer, let it sit at room temperature for 5-10 minutes before scooping for a soft, gelato-like texture.
❓ Frequently Asked Questions
Q. Can I make it smooth without an ice cream maker?
A. Yes! By freezing and scraping the mixture with a fork or whisk every 2 hours to incorporate air, you can achieve a dense and smooth texture without any special machinery.
Q. How long can I store this ice cream?
A. It can be kept in an airtight container in the freezer for up to 2 weeks. Since it's homemade without preservatives, it's best enjoyed as fresh as possible.
Q. Can I use regular plain yogurt instead of Greek yogurt?
A. Regular plain yogurt contains a lot of whey, which causes ice crystals. Be sure to strain it through a cheesecloth or coffee filter for at least 2 hours to remove whey before using.
Q. What should I do if the ice cream is too hard straight out of the freezer?
A. Because homemade ice cream lacks artificial emulsifiers, let it thaw at room temperature for 5-10 minutes before scooping for that perfect creamy gelato texture.
Q. Can I use sugar substitutes like allulose or stevia for a diet version?
A. Yes! Using liquid allulose adds sweetness while keeping ice crystals away, resulting in an even softer texture. Note that it lowers the freezing point, so it may take slightly longer to set.