Strawberries and Cream
This one tastes closer to a strawberry milkshake than sorbet, and the Greek yogurt is doing most of the work it's what keeps the texture dense and creamy instead of icy. It's also the fastest recipe in this collection to pull together, since strawberries blend down quickly once they've had a minute to soften slightly.
Servings 4
Equipment
- Food Processor
- Rubber Spatula
- Freezer Safe Container
Ingredients
3 cups frozen strawberries
1/2 cup plain Greek yogurt (whole milk or 2%)
3 tablespoons honey
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
1. Add the frozen strawberries to a food processor and pulse a few times to break them into smaller pieces.
2. Add the Greek yogurt, honey, vanilla, and salt.
3. Blend on high, stopping every 30 seconds to scrape down the sides, until smooth and creamy — about 3 to 4 minutes total.
4. Taste and add a little more honey if the strawberries are tart.
5. Transfer to a freezer-safe container, smooth the top, and freeze for 1 to 2 hours before scooping.
6. If it freezes solid overnight, let it sit at room temperature for 10 minutes before serving.
Notes
Frozen strawberries vary in sweetness depending on the batch, so taste before freezing and adjust the honey. This one is best eaten within a week for the freshest flavor.