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
- Blend the Strawberries:
In a blender or food processor, add the strawberries and blend until smooth. - Mix with Yogurt:
Add Greek yogurt, vanilla extract, sweetener, and lemon juice (if using) to the blender. Blend again until fully combined and creamy. - Freeze:
Pour the mixture into a shallow freezer-safe container. Smooth out the top and cover. - 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). - 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! 🍓🍦