This delectable four-ingredient treat whips up in 10 minutes flat and freezes into scoopable sweetness in an hour. A serving of labor-intensive, custard-based strawberry ice cream has 282 calories, 12 grams of saturated fat and 134 times the cholesterol of our luscious dessert, which has a mere 70 calories per serving and less than 1/2 gram of saturated fat. You save 212 calories.
Strawberry Ice Cream
Total:
1 hr 10 min
Active:
10 min
Yield:
3 1/2 cups or 7 servings
Level:
Easy

Nutrition Info

Total:
1 hr 10 min
Active:
10 min
Yield:
3 1/2 cups or 7 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 pound frozen strawberries
  • 1 cup 2-percent plain Greek yogurt
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • Fresh strawberries, sliced, for garnish

Directions

In a food processor with the knife blade attached, pulse 1 cup frozen strawberries until finely chopped. Transfer the chopped berries to a large metal bowl. 

Add the yogurt, sugar, vanilla and remaining strawberries to the food processor and puree until smooth. Transfer to the bowl with the frozen strawberries and stir until well combined. Cover and freeze until firm but not hard, about 1 hour. Garnish with fresh strawberries. 

Cook's Note

The Greek yogurt provides an especially creamy texture, but if you like, you can swap in low-fat yogurt to further reduce your calories and fat.

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