Homemade Strawberry Yogurt Ice Cream: A Creamy Delight for Summer
When the summer heat comes knocking, there’s nothing more satisfying than treating yourself to a refreshing break. Imagine being able to create a dessert with your own hands that not only cools you down but also gives you a sweet, creamy smile – here’s a frozen delight that will make your taste buds dance!
I still remember when my grandmother used to make this spoonable treat on summer Sundays; it was our little tradition, a moment of pure family joy. Now it’s your turn to create similar memories: with just a few simple and wholesome ingredients, you’ll transform juicy strawberries and velvety yogurt into homemade ice cream, no need for additives or preservatives.
You’ll be guided step by step in creating this fresh wonder, from preparing the fruit to folding in the whipped egg whites for that light and airy texture. And if you want to add that special touch, the final tips on toppings will inspire you. Get ready to indulge in this creamy masterpiece!
Recipe Notes
- SIMPLICITY: Easy and quick to prepare.
- PROS: A fresh and indulgent combination of strawberries and yogurt.
- CONS: Variable cooking time depending on the ice cream maker.
- PREPARATION: Recipe ready in just 15 minutes.
- NUTRITIONAL NOTES: Approximately 200 calories per serving.
Ingredients Notes for the Recipe
- Milk: Adds creaminess to the ice cream and balances the tangy flavor of the yogurt
- Whole Milk Yogurt: Provides creaminess and a rich flavor to the ice cream
- Sugar: Essential sweetener to balance the acidity of the strawberries and yogurt
- Washed Strawberries: Bring freshness, color, and a fruity touch to the ice cream
- Egg Whites: Add lightness and help make the ice cream softer
Nutritional Aspects
A homemade ice cream that combines deliciousness and wellness.
- Rich in protein thanks to the yogurt and egg whites.
- Natural source of calcium for bone health.
- Contains vitamins and antioxidants from fresh strawberries.
- Low fat content compared to traditional ice creams.
- Natural sweetness from strawberries reduces the need for added sugar.
- Just 200 calories per serving, perfect for a light snack.
Recipe for Creamy Yogurt and Strawberry Ice Cream
Ingredients
- 15 cl Milk
- 18 cl Yogurt Whole
- 120 g Sugar
- 100 g Strawberries Washed
- 2 Egg Whites
Instructions
- Start by thoroughly washing the strawberries and removing the stems.
- In a blender, combine the strawberries, whole yogurt, milk, and sugar.
- Blend the ingredients until you get a smooth mixture.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the yogurt and strawberry mixture to maintain the aeration.
- Transfer the mixture into the ice cream maker following the manufacturer's instructions to achieve a creamy consistency.
- Once ready, serve the ice cream in bowls or cones and share this delight with friends.
Notes
Creamy Strawberry Yogurt Ice Cream Variations
Customize your ice cream with these deliciously creative variations!
- Add fresh strawberry pieces for an extra fruity texture
- Swap whole milk yogurt for Greek yogurt for a thicker consistency
- Try adding a pinch of cinnamon for a spicy kick
- Use blueberries or raspberries instead of strawberries for a fruity alternative
Frequently Asked Questions About the Recipe
If you have any doubts or questions about making Yogurt and Strawberry Ice Cream, you’ll find the answers to your curiosities here.
How can I store the yogurt and strawberry ice cream?
After making the ice cream, transfer it to an airtight container and store it in the freezer. Consume it within a week to savor the freshness of the strawberries.
Can I replace sugar with a natural sweetener?
Yes, you can substitute sugar with natural sweeteners like honey or agave syrup. Adjust the quantity according to your personal taste.
How can I make the ice cream creamier without an ice cream maker?
If you don’t have an ice cream maker, you can put the mixture in an airtight container and place it in the freezer. Every 30 minutes, vigorously stir to prevent the formation of ice crystals until you achieve the desired consistency.
