Light strawberry ice cream without an ice cream maker with Greek yogurt or strawberry frozen yogurt.
I love summer, but just when it’s about to arrive I panic at the mere thought of swimsuit season.
So every year, right after Easter, I try to make up for winter excesses by eating a bit more carefully. When I was very young losing weight was super easy, but after three children and many years, the matter has become a bit “heavier” and losing a few pounds has become a titanic task, not helped by the fact that my brain refuses to do very restrictive diets.
That’s why I try to find indulgent but light alternatives that don’t make me miss anything and still keep me happy and satisfied.
The light yogurt ice cream was born from this need, but don’t be fooled: light here doesn’t mean “flavorless,” because this ice cream is truly super delicious, super creamy and utterly decadent!
Ready? Let’s make it together, but first as always I remind you that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Check out these strawberry recipes:
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 1 2/3 cups Greek yogurt
- 2 2/3 cups strawberries (red, fragrant and ripe)
- 5 tbsp honey (or to taste; zero-calorie sweeteners)
Tools
- Freezer
- Tray
- Food processor for blending
Preparation
Line a tray with plastic wrap, spread the yogurt on it and place in the freezer for about 8 hours.
Rinse the strawberries, remove the hull and cut them into pieces.
Freeze them as well.
When everything is ready, pour the frozen strawberries and the broken-up yogurt into the bowl of the food processor.
Add the honey (or stevia) and blend until you reach the desired consistency.
You may want to pulse a couple of times, stir and blend again.
Serve your ice cream and store any leftovers in the freezer.
To soften it, let it sit at room temperature for about ten minutes, stir a little and serve.
If you liked this recipe, also check out:
–Clever lemon ice cream without an ice cream maker;
–Clever stracciatella ice cream without an ice cream maker;
–Homemade ice cream wafers without lactose, crispy and golden;
–Coppadelnonno-style ice cream, a clever egg-free recipe;
–Homemade dark chocolate ice cream bars;
From here, you can return to the HOME and discover new recipes!
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Many quick-ice-cream recipes call for the use of vegetable cream; I don’t particularly like this product, as I don’t like its taste and texture. So, unless you are lactose intolerant, I recommend using fresh cream (heavy cream). In summer fresh cream can be difficult to whip, but if you follow the method I described, you shouldn’t have any problems.
