Strawberry Ice CreamMaking your own ice cream is easier than you think -- especially when it doesn't require a fancy machine. This delectable four-ingredient treat whips up in 10 minutes flat and freezes into scoopable sweetness in an hour. A serving of labor-intensive, custard-based strawberry ice cream has 282 calories, 12 grams of saturated fat, and 134 times the cholesterol of our luscious dessert, which has a mere 70 calories per serving and less than 1/2 gram of saturated fat. So go ahead: Spoon up some more.
Yields: 7 (1/2 cup) servings
Total Time: 1 hr 10 min
Prep Time: 10 min
Related: 11 Ice-Cream Must-Haves
- 1 pound(s) frozen strawberries
- 1 cup(s) 2% plain Greek yogurt
- 1/4 cup(s) sugar
- 1/2 teaspoon(s) vanilla extract
- Strawberries, for garnish
Related: Low-Calorie Summer Desserts
1. In food processor with knife blade attached, pulse 1 cup strawberries until finely chopped. Transfer chopped berries to large metal bowl.
2. In food processor, puree yogurt, sugar, vanilla, and remaining strawberries until smooth. Transfer to bowl with strawberries; stir until well combined.
3. Cover and freeze about 1 hour, until firm but not hard. Garnish with strawberries.
You can substitute plain low-fat yogurt for the Greek yogurt. When testing this recipe, we found both worked well, but we preferred Greek yogurt's creamier texture. We also tested this in three different freezers and found that the freezing time varied depending on freezer make and model. Begin checking your ice cream at 1 hour, and continue freezing if you prefer a firmer texture.
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