Cal Giant | March 5, 2016
Spring is so close (only three weeks away!) I can almost smell it. Or taste it :) It already feels like spring here in California, with temperatures reaching almost 80 degrees yesterday! Feeling inspired (and hot!) I set out to make easy, healthy, no-churn strawberry ice cream.
Using only frozen strawberries (from last season), lemon juice, a squeeze of honey, and Greek yogurt, this “ice cream” takes less than ten minutes to make. Just make sure your strawberries are completely frozen through, so you get a similar consistency to ice cream.
Wouldn’t this also be so good with blackberries? I can’twait to try more variations!
Ingredients
4 cups frozen strawberries
Juice from half a lemon
Generous squeeze of honey (more if you don’t want it too tart)
½ cup Greek yogurt
Instructions
In a food processor, process strawberries, lemon juice, honey and Greek yogurt for about five minutes, until creamy and thick. I transferred mine to a metal loaf pan and froze for one hour, but you can enjoy it right away if you like!
