Lemon Yogurt Ice Cream Recipe

Yummy Lemon Yoghurt Ice Creamare irresistible! This Lemon Yoghurt Ice Cream recipe is fantastic and I often use it to surprise my family on a lazy weekend. Trust me the Ice Cream bowls are licked clean!


Main Ingredient


 Full cream milk4 1⁄2 Cup (72 tbs)
 Skimmed milk powder6 Tablespoon
 Sugar1⁄2 Cup (8 tbs)
 Gelatin1 Teaspoon
 Water2 Tablespoon
 Curd1⁄2 Kilogram (Prepared From Full Cream Milk)
 Powdered sugar4 Tablespoon
 Green color2 Drop (Few Drops Required)
 Lemon essence2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1621 Calories from Fat 440

% Daily Value*

Total Fat 49 g75.9%

Saturated Fat 29.5 g147.3%

Trans Fat 0 g

Cholesterol 168.5 mg

Sodium 687.9 mg28.7%

Total Carbohydrates 244 g81.3%

Dietary Fiber 0 g

Sugars 241.9 g

Protein 58 g115.2%

Vitamin A 30.6% Vitamin C 4.2%

Calcium 175.8% Iron 3.4%

*Based on a 2000 Calorie diet


Dissolve milk powder in 1/2 cup warm milk & keep aside.
Strain the milk powder paste into the left over (4 cups) milk.
Add sugar.
Boil milk, stirring occasionally.
Keep on medium flame for 20 minutes after the first boil.
Remove from fire.
Dissolve gelatine in 2 tbsp water on low flame in a heavy bottomed pan.
Mix the gelatine solution with the milk, stirring continuously.
Freeze till firm.
When the milk has partially frozen, hang the curd in a muslin cloth for 1/2 hour.
Beat curd with sugar and essence till smooth.
Beat frozen milk.
Mix the two.
Add colour.
Mix well.
Freeze till firm.