No-Churn Strawberry Yogurt Ice Cream
No-Churn Strawberry Yogurt Ice Cream
Yield: 8 servings
Equipment: food processor, mixer, 9-by-5-inch metal loaf pan
Time and setting: 20 minutes plus 6 hours freezing
Ingredients
- 2 cups strawberries, hulled and diced
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1 cup cold heavy cream
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Method
- Cook strawberries, sugar, and lemon over medium 8–10 minutes until syrupy. Cool completely, then chill.
- Whip cream to medium peaks. Fold yogurt, vanilla, and salt together, then fold in whipped cream.
- Fold in chilled strawberry mixture, leaving visible ribbons. Transfer to chilled loaf pan.
- Cover surface directly and freeze at least 6 hours. Stand 5–10 minutes before scooping.
Preparation notes
Read the method fully, prepare the pan or appliance, and arrange ingredients in order. Divide the batch evenly. Keep raw-food utensils separate and preserve every rest or chill period.
Substitutions
Frozen strawberries may be thawed and drained before cooking. Raspberries may replace them after straining seeds if desired.
Storage and safety
Keep at 0°F and use within 2 weeks. Do not refreeze fully melted dairy ice cream.
Planning and quality control
Measure ingredients before starting and keep each ingredient in its stated condition—cold, softened, drained, cooked, or frozen. Use the specified equipment capacity and divide the recipe according to the stated yield. Begin checking at the lower end of the time range, then use the visual cue and thermometer endpoint instead of relying on time alone.
For consistent portions, use a level scoop, measured spoon, or marked cutting guide. Complete the stated rest, cooling, or chilling period before moving or serving the recipe. If one substitution changes moisture, sweetness, or fat, avoid making additional substitutions in the same batch.
Use clean utensils for finished food after contact with raw egg or poultry. Label stored portions with the preparation date, reheat only the quantity needed, and avoid repeated warming and cooling. Check packaged ingredient labels for allergens and formulation changes. Optional garnishes should not be used to infer program points or nutrition.
