Strawberry yogurt ice cream is a delicious homemade dessert without an ice cream maker and without eggs. It’s very easy, perfect for an after-meal treat or a special occasion. It’s creamy, rich with chunks of fruit inside, and will be loved by both adults and children. When it’s hot, strawberry yogurt ice cream is the ideal solution for a delicious and light refreshment.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 14 Hours
- Preparation time: 15 Minutes
- Portions: about 26 oz
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 1/4 cups Strawberries
- 2 1/4 cups Yogurt (lactose-free optional)
- 1 cup Sugar
- 1 pinch Fine salt
- to taste Grated lemon zest
Preparation
Place the ice cream container in the freezer, without the lid, about 30 minutes before preparing it.
Wash all the strawberries and remove the stems; set aside 100 grams.
Then, put the 400 grams (about 14 oz) of strawberries in a blender along with the yogurt, grated lemon zest, a pinch of salt, and sugar and blend until smooth and thick.
Taste and sweeten further if necessary. Pour the mixture into the container (glass or steel), seal tightly, and freeze for two hours.
After the time has elapsed, take the mixture, which will have started to freeze, and blend it. Return it to the freezer for another two hours and, in the meantime, cut the strawberries set aside into cubes.
After another two hours, take the ice cream again, blend it once more, add the strawberry pieces, mix to distribute them evenly, replace the lid, and let the ice cream mature in the freezer overnight; it will gain in flavor and texture. Take the strawberry yogurt ice cream out of the freezer at least 10 minutes before serving.
The extra idea. With the 100 grams (about 3.5 oz) of strawberries set aside, we can make a fabulous topping to decorate the ice cream servings.
Cut the strawberries into very small cubes. Put them in a bowl with a tablespoon of powdered sugar (or granulated), very finely grated lemon zest, and the juice of half a lemon. Mix, cover with plastic wrap, and let macerate for a few hours in the fridge.
When the ice cream is ready to be eaten, decorate each serving with a spoonful of strawberries and maceration juice.
Bon appetit
