Strawberry Yoghurt Ice Cream

Creamy, tangy, and bursting with fresh strawberry flavour, this homemade Strawberry Yoghurt Ice Cream is the perfect summer treat! Made with just a few simple ingredients, it’s lighter than traditional ice cream but just as indulgent.

Ingredients:

• 2 cups (300g) fresh strawberries, hulled and chopped

• 1 cup (240g) plain Greek yoghurt (or regular yoghurt for a lighter version)

• 1 cup (240ml) heavy cream (or coconut cream for a dairy-free option)

• ½ cup (100g) sugar (adjust to taste)

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional, enhances strawberry flavour)

Instructions:

1. Prepare the strawberries:

   • Blend the strawberries into a puree (leave some small chunks if you prefer texture).

   • Mix in 1 tbsp lemon juice to enhance the strawberry flavour.

1. • In a bowl, whisk together Greek yoghurt, sugar, and vanilla extract until smooth.

2. Whip the cream:

   • In a separate bowl, whip the heavy cream until soft peaks form.

1. • Gently fold the strawberry puree into the yoghurt mixture.

   • Then, fold in the whipped cream until well combined (don’t overmix).

2. Freeze:

   • Pour the mixture into a loaf pan or an airtight container.

   • Cover with plastic wrap (pressed directly on the surface to prevent ice crystals).

   • Freeze for at least 6 hours or overnight.

3. Serve:

   • Let it sit at room temperature for 5-10 minutes before scooping.

   • Garnish with fresh strawberries or a drizzle of honey.

Tips:

• For a smoother texture, churn in an ice cream maker (if available) before freezing.

• Swap sugar with honey or maple syrup for a natural sweetener.

• Add white chocolate chips or crushed biscuits for extra crunch.

Related: Propitious Mango Ice Cream

Strawberry Yoghurt Ice Cream

Learn how to make delicious strawberry yoghurt ice cream at home. Follow our simple recipe and enjoy a cool treat today.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Resting Time 6 hours hrs

Course Dessert

Cuisine American

Ingredients

  

• 2 cups (300g) fresh strawberries, hulled and chopped
• 1 cup (240g) plain Greek yoghurt (or regular yoghurt for a lighter version)
• 1 cup (240ml) heavy cream (or coconut cream for a dairy-free option)
• ½ cup (100g) sugar (adjust to taste)
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, enhances strawberry flavour)

Instructions

 

• Blend the strawberries into a puree (leave some small chunks if you prefer texture).
• Mix in 1 tbsp lemon juice to enhance the strawberry flavour.
• In a bowl, whisk together Greek yoghurt, sugar, and vanilla extract until smooth.
• In a separate bowl, whip the heavy cream until soft peaks form.
• Gently fold the strawberry puree into the yoghurt mixture.
• Then, fold in the whipped cream until well combined (don’t overmix).
• Pour the mixture into a loaf pan or an airtight container.
• Cover with plastic wrap (pressed directly on the surface to prevent ice crystals).

Keyword Strawberry Yoghurt Ice Cream