Ingredients
– 2 cups unsweetened, frozen strawberries
– 1 medium very ripe banana, peeled, sliced, and frozen
– ½ cup fat-free Greek yogurt, chilled
– 1 tsp pure vanilla extract (optional)
– Zero-point sweetener (Stevia or monk fruit) (optional)
Instructions
Slice the banana into quarter-inch rounds and spread on a parchment-lined tray to freeze individually. Rinse, hull, and pat dry the strawberries if you’re freezing them yourself, then freeze on a separate tray. Freeze both fruits overnight for the creamiest texture.
Transfer frozen banana and strawberries to your blender or food processor. Add Greek yogurt and vanilla extract. Pulse briefly to break up chunks, then blend continuously, pausing to scrape down the sides. If the mixture is too stiff, add a tablespoon of water or unsweetened almond milk. Blend until smooth and soft-serve–like.
Taste the mixture. If you prefer it sweeter, add your zero-point sweetener drop by drop, blending between additions until you reach your desired sweetness.
Serve immediately for soft-serve. For scoopable ice cream, transfer to a freezer-safe container, press out air pockets, smooth the top, and cover. Freeze for 1–2 hours. To serve, dip your scoop in warm water for perfect rounds.