🍓 Zero-Point Strawberry Ice Cream
No sugar added • No dairy • No ice cream maker
⏱ Time
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Prep: 5 minutes
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Freeze/Blend: 5 minutes
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Total: ~10 minutes
🍽 Serves
1–2
🧾 Ingredients (2–3 total)
Base version
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2 cups frozen strawberries
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½–¾ cup fat-free plain Greek yogurt
Optional (still zero-point for many plans)
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½ tsp vanilla extract
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A squeeze of lemon juice (brightens flavor)
👩🍳 Instructions
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Freeze the strawberries
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Use store-bought frozen strawberries or freeze fresh ones (hulled).
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Blend
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Add frozen strawberries and Greek yogurt to a high-powered blender or food processor.
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Blend until thick, smooth, and creamy.
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Stop and scrape down sides as needed.
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Serve immediately
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Texture will be like soft-serve.
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For firmer scoops, freeze for 20–30 minutes, then scoop.
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🌟 Texture & Flavor
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Creamy like soft-serve
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Bright, fresh strawberry flavor
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Naturally sweet — no added sugar needed
❓ Q & A
Q: Can I use fresh strawberries?
They must be frozen to get the ice-cream texture. Fresh strawberries alone = smoothie.
Q: What if my blender struggles?
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Add yogurt first
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Let strawberries sit out 2–3 minutes
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Pulse instead of running continuously
Q: Can I make it sweeter?
Try:
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Very ripe strawberries
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A few extra spoonfuls of yogurt
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A splash of vanilla
(No need for sweeteners unless you really want them.)
Q: Can I make other flavors?
Absolutely.
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Strawberry banana: add ½ frozen banana
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Strawberry cheesecake vibe: add extra vanilla
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Berry mix: sub half strawberries with frozen blueberries or raspberries
Q: Can I refreeze leftovers?
Yes, but texture will firm up.
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Let sit at room temp 5–10 minutes
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Re-blend or stir before serving
Q: Why is it icy instead of creamy?
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Not enough yogurt
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Strawberries too cold/large
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Blender not powerful enough
Add yogurt a spoon at a time to fix it.