Greek Yogurt Protein Gelato

How to Make Greek Yogurt Protein Gelato

1. 1

   Step 1: Warm and dissolve protein and sweetener

   In a small saucepan, combine the milk, whey protein powder, honey (or maple), vanilla, and salt. Warm gently over low-medium heat, whisking constantly until the protein powder and sweetener are fully dissolved and the mixture is smooth and slightly steamy—do not boil. Remove from heat and let cool 5 minutes.

   For this step

   • 1 cupWhole milk
   • 1/2 cupUnflavored whey protein powder
   • 2 tbspHoney (or maple syrup)
   • 1 tspPure vanilla extract
   • a pinchFine sea salt
   
2. 2

   Step 2: Whisk in Greek yogurt

   In a medium bowl, place the Greek yogurt. Slowly pour the warm milk mixture into the yogurt while whisking until completely smooth and homogenous. This gradual tempering avoids curdling and gives a velvety base.

   For this step

   • 2 cupsPlain Greek yogurt (nonfat or 2%)
   
3. 3

   Step 3: Finish base with cream and zest

   Stir the heavy cream (or additional milk if using a lighter version) and the lemon zest into the yogurt mixture until combined. Taste and adjust sweetness or lemon brightness as desired.

   For this step

   • 1/4 cupHeavy cream (for silkiness — optional 2% milk for lighter)
   • 1 tspLemon zest (from 1 lemon)
   
4. 4

   Step 4: Chill thoroughly

   Cover the bowl and refrigerate the base for at least 4 hours or overnight—chilling improves texture and makes the mixture easier to churn. Chilled mixture should be cold to the touch before churning.
5. 5

   Step 5: Churn to gelato consistency

   Pour the chilled base into your ice-cream maker and churn according to manufacturer instructions until it reaches a soft-gelato consistency, typically 20–30 minutes. If you don't have a machine, transfer to a shallow container and freeze, stirring vigorously every 20 minutes until smooth and set.
   
6. 6

   Step 6: Firm and serve

   Transfer the churned gelato to a loaf pan or airtight container and freeze 1–2 hours to firm. Scoop into bowls or glasses and serve plain or topped with toasted nuts, fresh berries, or a sprinkle of granola for a breakfast-ready crunch.
   

1. In a small saucepan, combine the milk, whey protein powder, honey (or maple), vanilla, and salt. Warm gently over low-medium heat, whisking constantly until the protein powder and sweetener are fully dissolved and the mixture is smooth and slightly steamy—do not boil. Remove from heat and let cool 5 minutes.
2. In a medium bowl, place the Greek yogurt. Slowly pour the warm milk mixture into the yogurt while whisking until completely smooth and homogenous. This gradual tempering avoids curdling and gives a velvety base.
3. Stir the heavy cream (or additional milk if using a lighter version) and the lemon zest into the yogurt mixture until combined. Taste and adjust sweetness or lemon brightness as desired.
4. Cover the bowl and refrigerate the base for at least 4 hours or overnight—chilling improves texture and makes the mixture easier to churn. Chilled mixture should be cold to the touch before churning.
5. Pour the chilled base into your ice-cream maker and churn according to manufacturer instructions until it reaches a soft-gelato consistency, typically 20–30 minutes. If you don't have a machine, transfer to a shallow container and freeze, stirring vigorously every 20 minutes until smooth and set.
6. Transfer the churned gelato to a loaf pan or airtight container and freeze 1–2 hours to firm. Scoop into bowls or glasses and serve plain or topped with toasted nuts, fresh berries, or a sprinkle of granola for a breakfast-ready crunch.