Greek Yogurt White Wine Ice Cream

Why ice cream in January? Because weather in Vegas is great and I just got an ice cream maker for Christmas! Hear some of the things I’ve learned about the science of making ice cream in episode #71 of the Beta Sandwich Science Podcast. It’s amazing that all the ingredients and steps in making ice cream serve a specific purpose in making a delightfully creamy frozen treat.

Next, enjoy this delicious frozen greek yogurt “ice cream” flavored with dry white wine and a splash of lemon juice. (recipe found on serious eats, one of my favorite places to find cooking tips and recipe ideas). Like they say, the fatty and tangy Greek yogurt brings out the floral, honey, and citrus notes of dry white wine the way that a splash of water can “open up” a scotch or bourbon.

Typically, egg yolks are a helpful addition in ice cream recipes because they help to emulsify the base. In the case of Greek yogurt ice cream, the high protein content of the yogurt sufficiently emulsifies the mixture. The result is silky, tangy, and sweet. Enjoy!

-2 cups full fat plain Greek Yogurt (I used 500g of Fage Total)
-3/4 cup sugar
-3/4 cup dry white wine
-lemon juice and salt to taste

1. Whisk together wine, yogurt, and sugar in a large mixing bowl until the sugar dissolves and ingredients are well incorporated.

2. Add lemon juice and salt 1/4 teaspoon at a time to adjust the flavor to your liking.

3. Process in an ice cream maker according to device instructions. (Approximately 15 minutes)

4. Dish up right away as soft serve frozen yogurt or place in the freezer for a few hours to allow it to harden more.

Because of overrun, or the increase in volume of the ice cream mixture, this recipe easily serves 8. Check out the nutrition facts below:

This would be delicious with fresh berries. I don’t think I’ll be buying fro-yo from the store anymore. Homemade Greek yogurt ice cream is just so easy and GOOD! Next time I’ll play around with subbing some of the sugar for stevia; it should be great as long as it’s served soft. Fully freezing sugar free ice creams and frozen yogurts can make them very hard, but soft serve shouldn’t be a problem.


Quest Bar Apple Pie a la Mode

After seeing multiple Instagram posts about the new cookies and cream Quest Bars last week and finding an awesome deal on, curiosity got the best of me and I finally tried what is considered the BEST protein bar on the market. So far I’ve tried cookies and cream, chocolate chip cookie dough, apple pie, and white chocolate raspberry. I’m seriously impressed with all of them! Short ingredients lists, 180-190 calories, 17 g of fiber, and 20-21 g of protein per bar… AND they taste good! The apple pie and white chocolate raspberry are my favorite flavors so far because they have less of a stevia sweetener aftertaste. These are the perfect antidote to dessert cravings this time of year (Valentine’s Day and Girl Scout cookie season…)

Without further ado, here is a great way to enjoy any Quest bar flavor decadently!

Start with the bar…

Crumble half of it into a cup…

Microwave it for 20 seconds… And top with your choice of ice cream. This one was 75% off at the Albertson’s going out of business up the street. Arctic Zero would probably be the most guilt-free choice, since it’s only 150 calories per pint and basically made of whey protein.

Enjoy the warm, melty bar with cool ice cream as your nightly bedtime treat!

Let me know if you try this with any of the other flavors! I’ve done it with white chocolate raspberry and apple pie. Both versions were absolutely divine! The apple pie bar has real apple bits and the white chocolate chunks on the raspberry bar melt when you microwave them. YUM!