Ingredients
- 4 cups unsweetened frozen strawberries about 600 g; halved if large
- 1 cup plain nonfat Greek yogurt 240 g
- 2 to 4 tbsp unsweetened almond milk or low-fat milk as needed for blending
- 2 tbsp maple syrup or honey plus more to taste
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1 pinch fine salt
Equipment
- High-speed blender or food processor
- Rubber spatula
- Loaf pan or shallow freezer-safe container optional, for firmer scoops
- Parchment paper optional
Instructions
- Add the frozen strawberries to a high-speed blender or food processor. Pulse until they are broken into coarse, even crumbs.
- Add the Greek yogurt, 2 tablespoons milk, maple syrup, vanilla, lemon juice, and salt. Process, stopping often to scrape the sides.
- Add more milk 1 tablespoon at a time only if the blades cannot move the mixture. Continue just until thick, smooth, and creamy.
- Taste and adjust the sweetness or lemon. Serve immediately for soft-serve texture.
- For firmer scoops, spread in a shallow container, press parchment against the surface, cover, and freeze for about 2 hours. If frozen longer, soften at room temperature for 10 to 15 minutes before scooping.
Notes
- Use unsweetened frozen strawberries; added-sugar fruit changes both sweetness and texture.
- Add milk sparingly. Excess liquid makes the frozen dessert icy.
- Keep tightly covered and use within 2 weeks for the best flavor.
- Nutrition is intentionally left for manual calculation because yogurt, milk, sweetener brands, and final yield vary.
