Adapted from Christine Ho’s blog.
The vanilla ice cream I made last time was very rich as it contained whipping cream. This strawberry yogurt ice cream tastes more like sorbet and its ingredients are non-fat yogurt and fresh strawberries. For people who have high cholesterol like me, this ice cream is relatively healthy and can satisfy my cravings. Put a scoop of ice cream in a freshly baked waffle cup, it’s so delicious! Please refer to my post “Vanilla Waffle Cones/Bowls” for the recipe.
450g fresh strawberries
2/3 cup granulated sugar (less if berries are in season and ripe)
1 cup non-fat Greek yogurt
1 tbsp honey
1 tsp fresh lemon juice
- Rinse strawberries and remove stems, slice strawberries and toss them with sugar and honey, let them macerate for one hour at room temperature.
- Puree berries and their liquid with Greek yogurt and lemon juice, with a blender.
- Freeze in your ice cream maker according to the manufacturer’s instructions.
Note: I do not have an ice cream maker, I put it in a Tupperware and placed it directly in the freezer. Unless you plan to eat the ice cream soon after churning, they’re going to freeze pretty solidly. You might want to take it out of the freezer to let it soften until it’s scoopable .
- Vanilla Waffle Cones/Bowls (ginskitchen.wordpress.com)
How many servings does this make?
Jacki, it makes about 3 cups