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The first thing you need to do is make sure your strawberries are completely frozen because the ice inside the fruit is what creates the frozen texture of the dessert. If you are using fresh berries from the garden or the market you must wash them well and pat them dry with a paper towel before putting them in the freezer for at least four hours. Once your fruit is ready you should take your food processor or a high speed blender and place it on a flat and stable counter top where you have plenty of room to work. Pour the two cups of frozen strawberries into the container and make sure they are spread out evenly so the blades can reach them easily without getting stuck.
Next you will add the half cup of nonfat Greek yogurt which provides the protein and the creamy base that makes this feel like real ice cream instead of just a sorbet. Pour in the tablespoon of lemon juice because the acid in the lemon helps to bring out the natural sweetness of the berries and prevents them from tasting flat or dull. Add your zero calorie sweetener of choice at this stage along with the vanilla extract which adds a lovely layer of flavor that reminds people of traditional vanilla bean ice cream. If your blender is not very powerful you might want to add a tiny bit of cold water or almond milk right now to help the blades start moving through the hard frozen fruit.
Put the lid on your machine very tightly and start pulsing the mixture in short bursts rather than just turning it on high speed right away. Pulsing helps to break up the large chunks of frozen fruit without overheating the motor of your blender or melting the ice cream too quickly. You will see the berries turn into small crumbs at first which is totally normal so do not worry if it looks a bit dry in the beginning of the process. Stop the machine and use a rubber spatula to scrape down the sides of the bowl to make sure every single piece of fruit is getting pushed down toward the sharp blades at the bottom.
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Continue blending on a medium speed until the mixture starts to look smooth and thick like a heavy soft serve ice cream you would get at a local shop. This usually takes about two or three minutes depending on the strength of your machine and how cold your strawberries were when you started the process. If you see a big lump that won’t go away just stop and stir it again before finishing with one last high speed blast to make it extra fluffy. As soon as it reaches the perfect consistency you should serve it immediately in small chilled bowls so that it does not melt before you can enjoy the first bite. If you prefer a firmer texture you can put the mixture into a container and freeze it for another twenty minutes but eating it fresh is usually the best experience for the taste buds.
Why This Recipe Is Special
This recipe stands out from the crowd because it uses zero points on most modern weight loss plans which means you can enjoy it every day without any stress. Most ice creams are loaded with saturated fats and hundreds of calories per serving but this version is mostly made of fruit and high protein yogurt which is actually good for your muscles. It contains a huge amount of Vitamin C which helps your immune system stay strong and it is also full of fiber which helps you feel full for a longer period of time. Because there is no added cane sugar you will not experience a blood sugar spike which means you won’t feel tired or hungry shortly after eating your dessert. It is also very affordable to make because frozen strawberries are often much cheaper than buying pints of premium ice cream from the store. You are also avoiding all the gums and thickeners that companies use to make cheap ice cream feel creamy which can sometimes upset people with sensitive stomachs. This is a clean and simple recipe that celebrates the beauty of natural ingredients and shows that healthy living can be very delicious.
Extra Tips for Better Taste
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