Greek Yoghurt No Churn Snickers Ice-Cream (with a Caramel Swirl)
This Greek yoghurt no churn Snickers ice-cream is made with only four ingredients. No churning, no expensive equipment, just a night in the freezer. The end result is a lusciously dreamy dessert swirled with caramel and peppered with chunks of Snickers.
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We all know that hard work and effort pays off. What if you don’t want to put in any effort or time, but still want to reap the rewards? Like in summer. When even in Northern Europe it’s baking hot. When you want a delicious dessert, without any palaver. Sounds unlikely, right? Wrong! I bring you a no-churn ice-cream that needs nothing more than mixing the ingredients together and popping in the freezer. No fancy machines or utensils. Just a whisk and any appropriately sized tin.
Why is Greek yoghurt great in ice-cream?
I read recently that you could whip Greek yoghurt in the same way you could cream and knowing I had a pot of it in the fridge desperately needing to be used up, thought I would give it a go and make ice-cream. To be honest, I did use some whipping cream, too. Without that, it would be frozen yoghurt, which is still great, but not ice-cream.
It worked so well. It gave the ice-cream a lovely sour tang that complements the sweetness of the caramel and Snickers perfectly. However, if you have fussy kids like I do, they will probably taste the Greek yoghurt, and could possibly be put off. Or, maybe that’s just my 17 year old?
This is not a healthy dessert, so make sure you use full fat Greek yoghurt.
Can I substitute the Snickers?
Yes! The first time I made this recipe, I used Maltesers. I wanted to recreate it, but didn’t have any. After a quick forage through my cupboards, I spied some mini Snickers. I also topped the dessert with salted peanuts, so you could easily skip the Snickers and go for a salted caramel theme, instead. You could literally add anything you wanted without altering the end result: sheer deliciousness.
Making ice-cream without fancy equipment
If you are anything like me, you’ve bought into the hype about homemade ice-cream equipment at some time or another. We bought one a few years ago. Thankfully, it was inexpensive, because we only used it twice. It just wasn’t worth it.
My ice-cream is simple, without the need to buy anything extra. I used a dish (because I wanted the pictures to be aesthetically pleasing), but if you are don’t care what it looks like, just use an old ice-cream container.
Can I make this into a healthy dessert?
As already mentioned, there is nothing healthy about my Greek yoghurt no churn Snickers ice-cream. I believe we all deserve to treat ourselves every now and again. However, if you like the sound of frozen yoghurt, but don’t want the sugar, you could skip the caramel and chocolate entirely, and use fresh berries. You could swirl in some homemade jam, too. Yes, that sounds wonderful. I will definitely have to try it at some point.
Although the creaminess of full fat Greek yoghurt is something that enhances this particular recipe, you could use 2% (or even fat free) instead. Alternatively, have a look at my lighter recipes to see if there’s something there you fancy.
Caramel recipes
There is nothing better than a dollop or swirl of caramel in a cake or slathered over a cookie. You might like these other caramel recipes:
- Caramel pecan spelt galette
- Apple and ginger cake (with homemade coconut sugar caramel)
- Daim and caramel cream dessert
- Chocolate pie with homemade caramel
- Sticky caramel spelt buns
No-Churn Greek Yoghurt Ice-Cream (with a caramel swirl and Snickers)
Ingredients
- 250g (8¾ oz) Greek yoghurt
- 250ml (1 cup) whipping cream
- 400g (14 oz) caramel (dulce de leche)
- 120g (4¼ oz) Snickers (or anything else you like)
- handful salted peanuts (optional)
Instructions
- Whisk the cream and Greek yoghurt together in a large bowl (I used my stand mixer) until it is thick, and peaks start to form.
- Retain two tablespoons of the caramel, and gently stir through the remaining caramel so that it creates swirls.
- Chop the Snickers into smaller pieces.
- Retain a little for the top, and then fold the remaining Snickers through the mixture carefully.
- Swirl the remaining caramel into the top of the mixture, topped off with the remaining Snickers. Sprinkle a couple of salted peanuts (optional).
- If you are using a container that has a lid, pop it on top.
- If your container does not have a lid, cover with several pieces of cling film and then foil. This will help prevent air crystals from forming.
- Place in the freezer for at least 24 hours.
- When ready to eat, let the ice-cream sit on the counter for a little while until it softens.
- Serve in a bowl or cornet, and drizzle over some chocolate sauce (if you fancy it). Enjoy!
Notes