Zero-Point Strawberry Ice Cream

Ingredients

• 2 cups fresh strawberries, hulled and halved
• 1 cup plain non-fat Greek yogurt
• 1 tsp vanilla extract
• 2–3 tbsp zero-calorie sweetener (like Stevia, monk fruit, or erythritol), adjust to taste
• Optional: A few drops of lemon juice to enhance the strawberry flavor

Instructions

1. Blend the Strawberries:
   In a blender or food processor, add the strawberries and blend until smooth.
2. Mix with Yogurt:
   Add Greek yogurt, vanilla extract, sweetener, and lemon juice (if using) to the blender. Blend again until fully combined and creamy.
3. Freeze:
   Pour the mixture into a shallow freezer-safe container. Smooth out the top and cover.
4. Freeze Time:
   Freeze for at least 4–6 hours or until firm. For best texture, stir the mixture every hour for the first 2–3 hours to keep it creamy (optional but recommended).
5. Serve:
   Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve and enjoy!

Tips:

• For a softer texture, pulse frozen strawberries instead of fresh ones.
• You can add in diced strawberries before freezing for texture.
• Feel free to add a splash of unsweetened almond milk if the mixture is too thick to blend.

Let me know if you’d like a chocolate or mango version too! 🍓🍦