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No-churn Greek yoghurt ice cream with honey and figs

A no-churn Greek yoghurt ice cream with honey and ripe figs, made without an ice cream machine. Creamy, tangy and lightly sweet, it is a simple July dessert with a Mediterranean feel.

July 23, 2026

Brine and Bloom

Writing about fermentation for healthier living

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This no-churn yoghurt ice cream is creamy, tangy and lightly sweet, made without an ice cream machine. Greek yoghurt gives it a refreshing sharpness, honey adds floral sweetness, and ripe figs bring a soft July fruitiness.

It is not a traditional gelato, but it is a practical summer dessert for home kitchens: stir, freeze, soften slightly and serve.

FAQs

Do I need an ice cream machine?

No. This recipe is designed as a no-churn dessert. The whipped cream helps create a softer texture without special equipment.

Why is my yoghurt ice cream very firm?

Homemade no-churn ice cream can freeze harder than shop-bought ice cream. Let it sit at room temperature for 10–15 minutes before scooping.

Can I use other fruit?

Yes. Peaches, apricots, cherries or roasted plums would all work well. Avoid very watery fruit unless it has been cooked or drained first.

Honeyed Yoghurt & Fig Frozen Cream

Ingredients:

Serves 6

400 g Greek yoghurt or strained natural yoghurt
250 ml double cream
120 g honey, plus extra to serve
1 tsp vanilla extract
1 tbsp lemon juice
4–5 ripe figs, chopped
1 pinch fine sea salt
2 tbsp chopped pistachios or walnuts, optional

Directions:

Place the Greek yoghurt in a large bowl with the honey, vanilla, lemon juice and salt. Whisk until smooth.
In a separate bowl, whip the double cream until it forms soft peaks.
Fold the whipped cream gently into the yoghurt mixture.
Fold in the chopped figs, keeping a few pieces aside for the top if you like.
Spoon the mixture into a freezer-safe container.
Scatter over the remaining figs and nuts if using.
Cover and freeze for 5–6 hours, or overnight.
Before serving, leave the ice cream at room temperature for 10–15 minutes to soften slightly.
Scoop into bowls and finish with extra honey, figs or nuts.