With only 3 simple ingredients you can make this delicious strawberry and yogurt ice cream that has a creamy texture and is also very natural and nutritious. This delicious snack is ideal for those with a sweet tooth on the warm days of the strawberry season.
Best of all, you won’t need an ice cream maker to make it, just a food processor or blender.
What I like about this creamy strawberry ice cream recipe:
I love that this recipe is very simple. We can easily make a creamy and healthy ice cream without the need for an ice cream machine or any special equipment. Plus, you don’t need to use fresh strawberries; you can easily make it with frozen fruit (in fact, it will be quicker).
Tips when preparing strawberry and yogurt ice cream:
This easy recipe is simple, but here are 3 tips to make sure it’s delicious and easy to make:
1. Start by putting the yogurt in the blender or food processor, followed by the fruit. This ensures that the machine does not jam and that the ingredients are mixed well. This point is especially important if you are using frozen fruit. In this case, I recommend first mixing half of the strawberries with the yogurt and once blended well, add the other half.
- The amount of sugar will vary greatly depending on the ripeness of the strawberries and how sweet the yogurt is. The only way to determine the right amount is by tasting the mixture. Keep in mind that things taste less sweet when they’re cold.
- This is the key to achieving a creamy strawberry and yogurt ice cream. Cover it well with plastic wrap making sure the wrap touches the strawberry mixture. Avoid leaving any air bubbles. This prevents ice crystals from forming, which could make the ice cream less creamy.
One of the great things about this recipe of this 3 ingredient strawberry ice cream is that it serves as a base, and you can customize it according to your tastes or what you have on hand.
- Can you use flavored yogurt, non-fat yogurt, lactose-free yogurt, or light yogurt? Absolutely!
- Can you replace Greek yogurt with coconut cream or full-fat coconut milk to make your homemade ice cream gluten-free? Of course!
- Can you replace strawberries with other fruits? Another resounding YES. The best results are with fresh berries like raspberries, blackberries, or blueberries. The key is to use fruit with low fiber.
- Can I replace de yogurt with sweetened condensed milk, cold heavy cream, heavy whipping cream, or whipped cream? Yes, it will be a creamier texture but it’ll have a higher sugar content and a high fat content.
- How can I make a vegan ice cream recipe? Replace the yogurt with frozen peeled bananas (and add some drops of lemon juice to accentuate the fresh strawberry flavor) This will be the healthier version and is a great way to use ripe bananas. Frozen bananas are an excellent ice cream base.
- can I replace de white sugar with maple syrup or honey? Yes, but remember they have a little bit of taste and can disguise the real strawberry flavor
- This recipe won’t work with citrus fruits (lemons, oranges, grapefruits). If you want to make homemade ice cream with them, I recommend this lemon granita recipe.
Duration and storage of this 3 ingredient strawberry ice cream:
Once your ice cream is ready, you can keep it frozen for up to 3 months, ideally in an airtight container to prevent it from absorbing other flavors in the freezer. The important thing is to make sure it is tightly covered with plastic wrap each time you use it and take it out of the freezer and let it sit at room temperature for 5-10 minutes before serving to soften.
3 ingredient strawberry ice cream
You´ll need just 3 ingredients, that you can find in any grocery stores, to make this wonderfull treat perfect for long summer days: the homemade strawberry ice cream that's also very natural and nutritious.
- 14 oz strawberries, washed and hulled 400 grams
- 1 plain yogurt approximately 4.2 oz or 120 grams
- 2 tablespoons granulated white sugar the amount can vary according to your taste, but remember that cold things taste slightly less sweet
In a blender, put the yogurt and strawberries (in that order, otherwise the blender might spin without being able to blend the mixture).
Process until you obtain a smooth paste.
Taste and add sugar if necessary (remember that cold things taste less sweet).
Put the mixture in a freezer-safe container. Personally, I like to use a rectangular loaf pan.
Cover with plastic wrap, and it’s VERY important that the mixture touches the plastic wrap; otherwise, ice crystals will form and the mixture won’t be creamy.
Freeze for at least 3-4 hours.
Remove from the freezer and let it sit at room temperature for 5-10 minutes minutes, depending on the room temperature.
Remove the plastic wrap and use a fork to “scrape” the ice cream to loosen it. Make scoops of ice cream, serve, and enjoy!