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Author Notes: Slightly adapted from the ice Cream Bible, the Perfect Scoop. To be enjoyed in scoops from the container, straight from the freezer bowl as a soft-serve or in popsicle form. —goodgalsasha
- 400 grams strawberries
- 130 grams sugar
- 280 grams Greek yogurt
- 2 teaspoons lemon juice
- Chop the strawberries, toss with the sugar, leave to macerate until all sugar dissolves. Transfer into a blender along with Greek yogurt and the lemon juice and blend until smooth. For a glossy smooth texture strain through a fine mesh sieve, for a rustic countryside feel - leave as is. Refrigerate overnight.
- Freeze in your ice cream maker according to the manufacturer's instructions, store in an airtight container in the freezer for at least 4 hours until set or spoon soft-serve style right away.