This Dippin Dots Ice Cream recipe is a healthy and wonderful treat on a hot summer day. And you don’t have to go to the mall to get some!
Okay, I admit it. I’ve had this popular ice cream once in my life, and I absolutely hated them. I just cannot understand the fascination with this type of ice cream.
But that said, I know a lot of folks out there LOVE the stuff. The kiosks are in local malls around the entire country, it would seem.
But they are so popular, I decided to give a homemade version a try.
I can tell you that both Mini Chef and I are now HUGE Dippin Dots fans….. of the healthy, homemade variety. It’s a wonderfully healthy treat for kids and adults alike and makes for a really fun snack. It may not have the coloring of the traditional version, but you can’t beat the cool, delicious flavor!
HOW TO MAKE DIPPIN DOTS
The process for making this dippin dots ice cream recipe is incredibly simple.
Mix honey into yogurt until you have a level of sweetness you enjoy. Then transfer the yogurt into a zipper top sandwich bag, close well and make sure to remove as much air as possible while you close the “zipper”.
Clip a very small part of one of the bottom corners of the bag and, using it like a cake bag, squeeze little dots onto a cookie sheet and freeze.
You can also use a cake decorating bag with a fine, small, round tip if you prefer.
While this is not essential, it helps to freeze your cookie sheet ahead of time. If it’s cold when you put the yogurt on it, the yogurt will spread even less on the tray, giving you better shaped dots. But again, this is not essential. Greek yogurt holds it’s shape fairly well.
What You’ll Need To Make Homemade Dippin’ Dots
½ cup Greek yogurt – Get the plain stuff with no sugar added. Regular yogurt will bee too thin, so make sure you grab the Greek stuff. Use more yogurt if you’d like to. I just picked an arbitrary measurement to have a starting point.
Honey to taste – Everbody likes a different amount of sweetener, and thankfully, this is super versatile. Add as much or as little sweetener as you like.
You can also try maple syrup or even granular sweeteners such as Monk Fruit, Sucanat or coconut sugar. Just be aware that these unprocessed sugars will color your Dippin’ Dots in a somewhat unfavorable color if you use a lot. So tread carefully.
If you use granular sweetener, you must dissolve it completely in the yogurt before proceeding with the recipe. This will requiring letting it sit in the fridge for a bit as well as some frequent stirring.
How To Make Dippin Dots Ice Cream At Home
In a mixing bowl, mix together the yogurt and honey until well combined.
Transfer the yogurt to a ziplock sandwich bag, and zip it tightly shut
Cut a very small corner off the bag. Using the sandwich bag like a pastry bag, squeeze out little dots all over an ungreased cookie sheet. You can place them very close together because they won’t spread much
Place the cookie sheet in the freezer for several hours
Using a spatula, scrape the dots off the cookie sheet into a bowl and return to the freezer until you are ready to eat them. These melt somewhat quickly, so don’t remove them from the freezer until you are ready to eat them.
HEALTHY ICE CREAM RECIPES
- Chocolate, Dairy Free Ice Cream
- Strawberry Banana Soft Serve Ice Cream
- Chocolate Peanut Butter Banana Ice Cream
- Slush Puppies
- Cherry Almond Ice Cream
- Homemade Waffle Cones
DIPPIN DOTS ICE CREAM RECIPE
Dippin Dots Recipe
- Zipper top sandwich bag OR frosting bag with a small, round tip.
- ½ cup Greek yogurt
- honey to taste
- In a mixing bowl, mix together the yogurt and honey until well combined.
- Transfer the yogurt to a ziplock sandwich bag, and zip it tightly shut. Cut a very small corner off the bag. Using the sandwich bag like a pastry bag, squeeze out little dots all over an ungreased cookie sheet. You can place them very close together because they won't spread much
- Place the cookie sheet in the freezer for several hours. Using a spatula, scrape the dots off the cookie sheet into a bowl and return to the freezer until you are ready to eat them. These melt somewhat quickly, so don't remove them from the freezer until you are ready to eat them.
Recipe from the Gracious Pantry® archives, originally posted 3/18/2012.