Yogurt Ice Cream Recipe without an Ice Cream Maker

Whip the egg whites until stiff, with a pinch of salt and lemon juice. When they start to become frothy, add the granulated sugar and continue to whip.

Then add the powdered sugar and whisk the egg whites at a higher speed until they are very firm.

Drain the yogurt, removing as much water as possible, then mix until the mixture is smooth.

Then gently fold in the beaten egg whites, mixing from top to bottom to aerate the mixture well.

Place everything in the freezer for about 3 to 4 hours, stirring well every 45 minutes or so to keep the ice creamy and prevent the formation of crystals.

To finish, to be enjoyed on the same day.