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100-Calorie Strawberry Ice Cream - Light, Creamy, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups frozen strawberries (unsweetened)
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup unsweetened almond milk (or skim milk)
  • 2–3 tablespoons granulated sweetener of choice (sugar, honey, maple syrup, or zero-calorie sweetener), to taste
  • 1 teaspoon pure vanilla extract
  • 1–2 teaspoons fresh lemon juice (optional, for brightness)
  • Pinch of salt

Method
 

  1. Prep the equipment: Set out a high-speed blender or a food processor. If you have time, chill the bowl or pitcher for 10 minutes to help keep everything cold.
  2. Add the base: To the blender, add the frozen strawberries, Greek yogurt, almond milk, vanilla, lemon juice (if using), sweetener, and a pinch of salt.
  3. Blend low and slow: Start on low speed and pulse a few times to break up the strawberries. Gradually increase to medium. Scrape down the sides as needed. You’re aiming for a thick, smooth, soft-serve texture.
  4. Taste and tweak: Check sweetness and tartness. Add another teaspoon of sweetener or a splash more milk if it’s too thick. If the strawberries are bland, a tiny bit more lemon can wake up the flavor.
  5. Choose your texture: For soft serve, serve immediately. For scoopable ice cream, spread the mixture into a shallow, freezer-safe container and smooth the top.
  6. Freeze to firm up: Cover and freeze for 1.5 to 2.5 hours, depending on your freezer and container depth. It should scoop easily but hold its shape.
  7. Scoop and serve: If it’s too firm, let it sit on the counter for 5–10 minutes. Dip your scoop in warm water for cleaner scoops.