Strawberry Ice Cream

Total Time:
1 hr 10 min
10 min
Inactive Prep:
1 hr
3 1/2 cups or 7 servings


  • 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


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.

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.

Each 1/2-cup serving: about 70 calories, 3 g protein, 14 g carbohydrate, 1 g total fat (0.4 g saturated fat), 1 mg cholesterol, 10 mg sodium, 1 g fiber