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Vanilla Bean Frozen Yogurt with Honey Walnuts

A tangy, creamy vanilla frozen yogurt made scoopable with a little cream, finished with crunchy honey-coated walnuts.

Vanilla Bean Frozen Yogurt with Honey Walnuts

Ingredients

  • 3 containers (6 oz)450 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gHeavy cream
  • ¼ cup90 gHoneydivided
  • 2½ tbsp30 gGranulated sugar
  • 2 tsp8 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • ⅓ cup chopped40 gWalnutschopped
  • ¼ tsp0.5 gGround cinnamon

Steps

  1. Put a metal loaf pan in the freezer to chill while you make the base.
  2. In a large bowl, whisk the Greek yogurt, the heavy cream, two-thirds of the honey, the sugar, the vanilla and the salt until smooth and the sugar is dissolved, about 2 minutes.
  3. Scrape the yogurt base into the chilled loaf pan, smooth the top, cover and freeze for 45 minutes.
  4. Stir the base well with a fork, scraping the frozen edges into the soft center, then cover and freeze. Repeat this stir every 45 minutes three more times for a smooth, creamy texture.
  5. While the yogurt freezes, toss the walnuts with the remaining one-third of the honey and the cinnamon in a small bowl until coated; set aside.
  6. After the last stir, spoon the honey walnuts over the frozen yogurt and fold them in lightly so they ripple through, then cover and freeze until firm, about 3 hours more.
  7. Let the frozen yogurt sit at room temperature for 5 to 10 minutes to soften before scooping into 4 bowls.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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