When you want a cold, strawberry-filled dessert without a custard pot or an ice cream machine, a food processor can do most of the work. This low calorie ice cream recipe is a strawberry Greek-yogurt frozen dessert: softly pink, gently tangy and best eaten while its texture is still like soft serve. It uses frozen fruit, yogurt, honey and vanilla.
Expect about 107 calories per 185-gram portion, based on the ingredients—not a promise of limitless servings.
The name describes a lighter frozen-dessert option, while the texture and ingredients are closer to frozen yogurt than traditional cream-based ice cream. That distinction matters: this version becomes quite firm if stored in the freezer for hours. I prefer a short freeze after blending, which gives the mixture enough body to scoop without losing its fruit-forward softness. Unsweetened strawberries and plain nonfat Greek yogurt keep the ingredient calculation clear.
Serve the Strawberry Scoops While They Are Soft
Divide the batch into four portions of about 185 grams each. Weight is more reliable than a cup measure here because blending traps air and different bowls make a scoop look larger or smaller. The dessert can be served immediately with a spoon, or frozen briefly in a shallow container for a firmer soft-serve finish. A small chilled bowl helps it hold that texture at the table.
- Stir once during the short freeze so the edges do not harden ahead of the center.
- Scoop only the amount you plan to serve.
- Let longer-frozen portions soften briefly before scooping.
- Keep extra toppings separate from the card’s nutrition estimate.
Return the unused mixture to the freezer promptly in a covered container. For the best texture, use it within one week and avoid repeated thawing and refreezing. Yogurt is perishable even when the dessert begins cold, so keep room-temperature time brief. Follow basic chilling guidance for dairy foods and prepared desserts.
A short freeze gives soft scoops; a long freeze means allowing a little softening time.
Keep the Fruit Frozen and the Additions Modest
The frozen strawberries supply the cold structure as well as the flavor. Replacing them with fresh berries creates a much thinner mixture, so that is not an equal swap for this quick method. If your processor struggles, stop it and scrape the bowl before running it again. Avoid pouring in lots of milk, which would make the mixture less scoopable and change the yield.
- Use a small amount of lemon zest for a brighter strawberry aroma.
- Choose whole-milk Greek yogurt for more richness, with a different calorie estimate.
- Replace honey with an equal amount of maple syrup if you prefer its flavor.
- Add a few chopped berries at serving time for a fresh texture contrast.
I would keep vanilla modest so it supports the strawberries rather than covering them. Yogurt thickness and berry sweetness vary, so taste after blending and decide whether the stated honey suits you. Adding more sweetener changes the batch calories; replacing it with a different sweetener can also change the frozen texture. Do not assume every substitution gives the same result.
Frozen fruit makes the method work; any extra sweetness or richness changes the estimate.
What the Calorie Estimate Includes
The estimate uses the entire pound of unsweetened strawberries, one cup of nonfat Greek yogurt, two tablespoons of honey and one teaspoon of vanilla. It divides the resulting batch into four equal portions. Each has about 107 calories and 7 grams of protein, with variation between brands. This is a recipe estimate rather than a laboratory analysis or a weight-loss guarantee.
- Strawberries provide fruit flavor and some fiber.
- Greek yogurt contributes protein and a tangy dairy base.
- Honey counts as added sugar in this recipe.
- A topping, cone or larger portion changes the total for your dessert.
The dairy food guide explains where yogurt fits among dairy choices. This recipe contains milk and is unsuitable for someone with a milk allergy. Honey also makes it unsuitable for children under one year old. A modest calorie number is useful context, but enjoyment, portion size and individual needs still matter more than treating one dessert as a special health solution.
Use the stated portion for the estimate, and enjoy the strawberry flavor without extra promises.
Make Room for a Simple Frozen Dessert
A bag of frozen strawberries can become something cheerful with only a little preparation. Let the fruit soften just enough for the processor, scrape the bowl when needed and stop once the mixture looks evenly creamy. A shallow container makes the brief freeze more even. Serve it soft, keep the remaining portion frozen and let the strawberry flavor lead. For another yogurt dessert, try the layered yogurt biscuit cups.
Low Calorie Ice Cream Recipe
Ingredients
- 1 pound frozen strawberries 450 g; unsweetened
- 1 cup plain nonfat Greek yogurt 240 g
- 2 tablespoons honey 42 g
- 1 teaspoon vanilla extract
Equipment
- Food processor
- Flexible spatula
- Measuring cups and spoons
- Shallow freezer-safe container with lid
- Ice cream scoop
Instructions
- Let 1 pound (450 g) frozen strawberries stand at room temperature for 5 minutes to soften slightly while you measure the other ingredients.
- Place the strawberries in a food processor and pulse until coarsely broken down. Stop and scrape the sides as needed; never put utensils into the bowl while the motor is running.
- Add the Greek yogurt, honey and vanilla. Process for 2–3 minutes, stopping to scrape the bowl, until the mixture is evenly pink and creamy. Do not add extra liquid unless your appliance specifically requires it; added liquid changes the texture.
- Serve immediately for a soft spoonable texture, or transfer to a shallow covered freezer-safe container and freeze for about 30 minutes, stirring once halfway through, for soft scoops. Divide the batch into 4 equal portions, about 185 g each. Longer freezing makes it firm; allow a brief softening time before scooping.
Nutrition
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Notes
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Let us know how it turned out!Emily Parker is DISHORA’s recipe-writing persona, bringing a warm, practical voice to everyday cooking. Her focus is simple ingredients, comforting flavors and clear steps that make a dish feel approachable. From cozy dinners to something sweet, Emily’s recipes invite readers to try something delicious and make it their own.