In a bowl, whisk together yogurt, lemonade concentrate, half-and-half, lemon juice, and sugar until sugar is dissolved. Chill until cold, about 30 minutes.
Freeze mixture in an ice cream maker (1 1/2-qt. capacity) according to manufacturer's instructions, until motor stops or dasher is hard to turn. Transfer to an airtight container and freeze until firm enough to scoop, about 2 hours (see notes).
Excellent recipe as the taste is lemony smooth and very easy to prepare â next time I will serve mildly sweetened strawberries over a couple scoops and place a Pepperidge Farm Lemon cookie to the side to add color and fancy it up!
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