Ingredients for Lemon Cinnamon Frozen Yogurt
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- zest of 2 lemons
- 1 tablespoon ground cinnamon
- 2 cups Greek yogurt
- 2 tablespoons limoncello (optional)
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How to Make Lemon Cinnamon Frozen Yogurt
- In a large bowl, combine 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, 1/4 cup honey, 1 teaspoon vanilla extract, 1/4 teaspoon salt, zest of 2 lemons, 1 tablespoon ground cinnamon, and 2 cups Greek yogurt.
- Stir until all ingredients are thoroughly combined and smooth.
- Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.
- Stir in 2 tablespoons limoncello (optional). If using an ice cream maker, churn the mixture according to the manufacturer's instructions. If not using an ice cream maker, pour the mixture into a freezer-safe container, cover tightly, and freeze for at least 6 hours, or until solid. Stir or scrape the mixture every hour to break up ice crystals for a smoother texture (this step is crucial for no-churn versions).
- Once frozen, let the yogurt sit at room temperature for 5-10 minutes to soften slightly before scooping and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
313g
Fat
103g
Carbs
26g
