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
Serving: 185gCalories: 107kcalCarbohydrates: 20gProtein: 7gFat: 0.6gFiber: 2g
Video
Notes
This is a strawberry Greek-yogurt frozen dessert rather than traditional cream-based ice cream. Nutrition and cost are estimates for one-quarter of the batch, about 185 g. It contains milk and honey; do not serve honey to children under 1 year. Best served soft after a brief freeze. Keep covered in the freezer and use within 1 week for good texture.
Video: Lacey Baier / A Sweet Pea Chef. A Sweet Pea Chef demonstrates processing frozen strawberries, yogurt and honey. This version uses more nonfat Greek yogurt, vanilla instead of lemon juice and a brief freeze for soft servings.
