1. Blend It Up
- In a high-speed blender or food processor, add frozen strawberries, Greek yogurt, vanilla, and sweetener (if using).
- Blend until smooth and creamy, scraping down sides as needed.
2. Adjust Sweetness
- Taste and adjust with more sweetener if you prefer it sweeter.
3. Freeze or Serve Immediately
- For soft-serve style: enjoy right away.
- For scoopable ice cream: transfer mixture to a container and freeze for 2–3 hours, stirring once halfway through.
Tips for the Best Zero-Point Ice Cream
- Use very ripe strawberries for natural sweetness.
- Add a splash of unsweetened almond milk if your blender struggles.
- For variety, swap strawberries for blueberries, mango, or peaches.
- Top with fresh berries or sugar-free chocolate drizzle for extra indulgence.
Serving Ideas
- Scoop into a bowl with fresh strawberries on top.
- Make a parfait with layers of ice cream, berries, and crushed sugar-free graham crackers.
- Use as a filling for a light, fruity ice cream sandwich with low-point cookies.
Final Thoughts
This Zero-Point Strawberry Ice Cream is creamy, fruity, and refreshing — the perfect way to enjoy dessert without derailing your health goals. It’s proof that you don’t need cream and sugar to make a treat that feels indulgent. Whether you enjoy it as a quick snack or a summer dessert, this recipe will satisfy your sweet cravings guilt-free.