Zero Point Strawberry Ice Cream is a luscious, naturally sweet frozen dessert made with frozen strawberries, ripe banana, and fat-free Greek yogurt. It’s a perfect example of how simple ingredients can come together to create something truly satisfying. The strawberries bring vibrant color and fruity brightness, the banana adds natural sweetness and creaminess, and the Greek yogurt gives it a rich, velvety texture. With no added sugar and no dairy fat, this ice cream is ideal for those watching their points or calories—but it’s so delicious, you’d never guess it’s a “light” dessert.
This recipe is also incredibly versatile. You can enjoy it soft-serve style straight from the blender or freeze it for a firmer scoopable texture. It’s great on its own or topped with fresh berries, a sprinkle of granola, or a drizzle of sugar-free chocolate syrup. And the best part? It takes less than 10 minutes to make.
Ingredients:
- 2 cups frozen strawberries (unsweetened)
- 1 ripe banana, sliced and frozen
- ½ cup fat-free Greek yogurt
- 1 teaspoon vanilla extract (optional)
- Sweetener of choice (optional, to taste—stevia, monk fruit, or erythritol work well)
Instructions:
1. Prepare the fruit:
Before you begin, make sure your banana and strawberries are fully frozen. Slice the banana into coins before freezing for easier blending. If using fresh strawberries, wash, hull, and freeze them in a single layer on a baking sheet to prevent clumping.
2. Blend the ingredients:
In a high-powered blender or food processor, combine the frozen strawberries, frozen banana slices, and Greek yogurt. Add the vanilla extract if using. Blend on high, stopping to scrape down the sides as needed. The mixture will be thick—use a tamper if your blender has one, or pulse in short bursts.
If the mixture is too thick to blend, add a splash of cold water or unsweetened almond milk to help it along. Blend until smooth and creamy.
3. Taste and adjust:
Give your ice cream a quick taste. If your fruit was very ripe, it may be sweet enough on its own. If not, add a small amount of your preferred sweetener and blend again. Remember, a little goes a long way.
4. Serve or freeze:
You can serve the ice cream immediately for a soft-serve texture—perfect for a quick treat. For a firmer, scoopable consistency, transfer the mixture to an airtight container and freeze for 1–2 hours. Let it sit at room temperature for 5–10 minutes before scooping.
Serving Suggestions:
- Top with fresh sliced strawberries or blueberries for extra fruitiness.
- Add a sprinkle of crushed nuts or granola for crunch.
- Drizzle with sugar-free chocolate syrup or a spoonful of chia jam.
- Serve in a chilled bowl or cone for a classic ice cream experience.
Tips & Variations:
- No banana? Substitute with ½ avocado for creaminess and a neutral flavor, or use frozen mango for a tropical twist.
- Dairy-free version: Use a plant-based yogurt like coconut or almond yogurt to keep it vegan.
- Flavor boost: Add a squeeze of lemon juice or a few fresh mint leaves for a refreshing zing.
- Make it a smoothie bowl: Blend with a bit more liquid and top with your favorite smoothie bowl toppings.
This Zero Point Strawberry Ice Cream is proof that healthy can be indulgent. It’s quick, customizable, and perfect for satisfying your sweet tooth without derailing your goals. Want to try a tropical version next—maybe with pineapple and coconut yogurt? 🍓❄️🍌
Let’s keep the frozen fun going!
. Zero-Point Strawberry Bliss Ice Cream – Little Healthy Life
. Strawberry “Nice” Cream – WeightWatchers