Zero-Point Strawberry Ice Cream

About This RecipeThis recipe is for a simple strawberry ice cream that qualifies as a zero-point food on certain weight management plans, specifically those that assign zero points to non-fat yogurt and fresh fruit. It is a no-added-sugar recipe that relies on the natural sweetness of ripe strawberries.Why You’ll Love This RecipeThis dessert offers a creamy, frozen treat without the use of an ice cream maker. It is quick to prepare, requires minimal ingredients, and aligns with dietary plans that emphasize zero-point foods.Ingredients2 cups fresh strawberries, hulled1 cup plain, non-fat Greek yogurt1 teaspoon vanilla extractOptional: Liquid zero-calorie sweetener, to tasteStep by Step InstructionsWash, dry, and hull the fresh strawberries.Place the strawberries, non-fat Greek yogurt, and vanilla extract into a blender or food processor.Blend the mixture until it is completely smooth and creamy.Taste the mixture and, if desired, add a small amount of liquid zero-calorie sweetener, blending again to combine.Pour the blended mixture into a freezer-safe container.Cover the container and freeze for at least 4-6 hours, or until firm.For best texture, remove the ice cream from the freezer 5-10 minutes before serving to soften slightly.FAQCan I use frozen strawberries?Yes, frozen strawberries can be used, but they should be thawed first to ensure proper blending. Using frozen fruit may result in a slightly icier texture.Why is there no sugar in this recipe?This is a zero-point recipe designed to avoid any added sugars or high-point ingredients, relying solely on the natural sweetness of the fruit.Can I use a different type of yogurt?Using a non-fat Greek yogurt is essential for maintaining the zero-point status. Using a yogurt with fat or added sugar will change the nutritional profile.You Must KnowThe “zero-point” designation is specific to certain dietary programs and their current guidelines. Always verify the point values of ingredients based on your specific plan. The texture of this ice cream will be denser and less airy than traditional, churned ice cream due to the lack of an ice cream maker and the absence of sugar and fat.Storage TipsStore the ice cream in a sealed, airtight container in the freezer. It is best consumed within one to two weeks. Placing a piece of parchment paper directly on the surface of the ice cream before sealing the container can help prevent ice crystals from forming.