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Lemon-Basil Frozen Yogurt

Total Time

Prep: 20 min. + chilling Process: 20 min. + freezing


3 cups

This creamy, unique froyo is a cinch to make and will have you cooled down in no time. —Bryan Kennedy, Kaneohe, Hawaii
Lemon-Basil Frozen Yogurt Recipe photo by Taste of Home


  • 6 cups plain yogurt
  • 1 cup fresh basil leaves, thinly sliced
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts, toasted
  • 4 teaspoons grated lemon zest


  1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Discard liquid from bowl. Place yogurt in a large bowl; stir in the basil, sugar, walnuts and lemon zest.
  2. Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 279 calories, 14g fat (6g saturated fat), 32mg cholesterol, 113mg sodium, 30g carbohydrate (28g sugars, 1g fiber), 11g protein.

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