Lemon blueberry Greek yogurt ice cream

Bright, tangy and fro-yo smooth.

You need

• 1 cup nonfat Greek yogurt
• ¼ cup fat-free ultra-filtered milk
• 2 tbsp honey
• Zest and juice of 1 lemon
• Mix-in: ½ cup blueberries

Steps

1. Whisk yogurt, milk, honey, lemon zest and juice until smooth.
2. Pour into the pint (base closed).
3. Lid on. Freeze flat for 24 hours.
4. Press Scoop, then CreamiFit.
5. Crumbly? Add 1 tbsp milk and press Re-spin (protein bases almost always need one).
6. Make a 1½-inch hole down the middle, add the blueberries, then press Mix-In.

Per pint (about): 310 kcal · 26 g protein. Estimates from typical labels; your brands will vary.

🌿 Make it healthier: Already a lighter, high-protein pint. Split it into two servings to halve the numbers.

🛠️ Having trouble?

🧂Creami crumbly or powdery? Here's the fix🧊Icy Creami ice cream: what causes it and how to fix it🥡Creami pint won't fit or lock? Check these 4 things

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CREAMi pints with lids (4-pack)Freeze tomorrow's dessert today. Pint size depends on your model, check the table below.Check price ›

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Digital kitchen scale (grams)Protein pints only work when the powder and liquid are measured. Grams beat scoops.Check price ›