Frozen strawberries and banana give this blended strawberry ice cream its cold, thick texture, while Greek yogurt adds creaminess. An optional zero-calorie sweetener can be adjusted to the ripeness of the fruit.
Ingredients
- 2 cups frozen strawberries
- 1 ripe banana, sliced and frozen
- 1/2 cup non-fat Greek yogurt
- 1–2 tablespoons zero-calorie sweetener, optional and adjusted to taste
Blend the Ice Cream
- Add the frozen strawberries, frozen banana slices, Greek yogurt, and optional sweetener to a strong blender or food processor.
- Blend until smooth, stopping to scrape down the sides and redistribute the frozen fruit as needed.
- Serve once the mixture is creamy and evenly blended.
For an Even Blend
Slice the banana before freezing so the pieces move more easily around the blades. Begin with the smaller sweetener amount, then taste after the fruit and yogurt are fully combined.
Pause the machine rather than forcing a thick mixture continuously. Scraping down the sides helps preserve the frozen texture without adding an unlisted liquid. The recipe does not include a separate freeze time or yield, so it is best portioned directly after blending.
