Ingredients:
1 cup nonfat Greek yogurt
1 cup unsweetened almond milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup sugar substitute (like Stevia or Splenda)
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Prepare the Mixture:
In a mixing bowl, combine the nonfat Greek yogurt, unsweetened almond milk, fresh lemon juice, lemon zest, sugar substitute, vanilla extract, and a pinch of salt.
Whisk the ingredients together until smooth and well combined.
Chill the Mixture:
Cover the bowl and refrigerate the mixture for at least 1-2 hours until it’s well chilled.
Freeze the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
If you don’t have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Stir every 30 minutes until it reaches the desired consistency (this can take several hours).
Serve:
Scoop the lemon ice cream into bowls and enjoy immediately, or transfer it to an airtight container and freeze until firm for later use.
WW Points:
Nonfat Greek yogurt (1 cup): 0 points
Unsweetened almond milk (1 cup): 1 point
Fresh lemon juice (1/4 cup): 0 points
Lemon zest (1 tablespoon): 0 points
Sugar substitute (1/4 cup): 0 points
Vanilla extract (1 teaspoon): 0 points
Salt (pinch): 0 points
Total Points:
The entire recipe has approximately 1-2 points, depending on the brand of unsweetened almond milk used.
This recipe makes about 4 servings, so each serving is approximately 0.5 points.