2-Minute Low-Point Yogurt Ice Cream
This Low-Point Yogurt Ice Cream is creamy, cold, fruity, and incredibly easy to make. It comes together in about 2 minutes using Greek yogurt and frozen fruit, making it a perfect quick dessert when you want something sweet without a heavy, traditional ice cream.
Ingredients
- 1 cup (225 g) nonfat Greek yogurt
- 1 cup (140 g) frozen strawberries, raspberries, or mixed berries
- 1–2 tablespoons powdered sweetener, such as monk fruit or stevia, to taste
- ½ teaspoon vanilla extract
- 1–2 tablespoons unsweetened almond milk, only if needed
Instructions
- Add the ingredients.
Place the Greek yogurt, frozen fruit, sweetener, and vanilla into a food processor or high-powered blender. - Blend.
Blend on high for approximately 60–90 seconds, stopping once or twice to scrape down the sides.The mixture should become thick, smooth, and creamy.
- Adjust the texture.
If the mixture is too thick for your blender, add the almond milk 1 teaspoon at a time and blend again.Avoid adding too much liquid, or the ice cream will become more like a smoothie.
- Taste and adjust.
Taste the mixture and add a little more sweetener or vanilla if desired. - Serve immediately.
Spoon the frozen yogurt into a bowl and enjoy right away for a soft-serve consistency.
For Firmer Ice Cream
If you prefer scoopable ice cream rather than soft serve, transfer the mixture to a freezer-safe container and freeze for 30–60 minutes.
Let it sit at room temperature for a few minutes before scooping if it becomes very firm.
Strawberry Cheesecake Version
Blend together:
- 1 cup nonfat Greek yogurt
- 1 cup frozen strawberries
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla
- 1 tablespoon light cream cheese
Top with a few crushed graham cracker crumbs for a cheesecake-inspired dessert.
Chocolate Version
Use:
- 1 cup nonfat Greek yogurt
- 1 frozen banana
- 1 tablespoon unsweetened cocoa powder
- 1–2 tablespoons powdered sweetener
- ½ teaspoon vanilla
Blend until smooth and creamy.
For extra chocolate flavor, add a small amount of sugar-free chocolate chips.
Peanut Butter Version
Blend:
- 1 cup nonfat Greek yogurt
- 1 frozen banana
- 1 tablespoon powdered peanut butter
- ½ teaspoon vanilla
- Sweetener to taste
Add another tablespoon of powdered peanut butter on top before serving.
Lemon Berry Version
Blend the basic recipe with:
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
The bright lemon flavor works especially well with strawberries and raspberries.
Tips for Creamy Yogurt Ice Cream
- Use very cold frozen fruit for the thickest texture.
- Greek yogurt gives the dessert more body than regular yogurt.
- A powerful blender or food processor makes the mixture much smoother.
- Add liquid sparingly.
- Frozen bananas create an especially creamy texture because they contain less water than many frozen fruits.
- If using frozen fruit that’s very hard, let it sit for 2–3 minutes before blending.
Low-Point Topping Ideas
Depending on your eating plan, try topping your frozen yogurt with:
- Fresh berries
- Sliced banana
- Cinnamon
- Unsweetened cocoa powder
- Sugar-free chocolate chips
- Powdered peanut butter
- A small amount of crushed graham cracker
- Toasted coconut
Important Note About “Points”
The exact points value depends on the specific weight-loss program, plan, serving size, and brands of ingredients you use. Nonfat Greek yogurt and unsweetened frozen fruit can help keep the recipe relatively low in points, but check your current plan’s calculator for an accurate value.
Storage
For the best soft-serve texture, enjoy immediately.
If freezing for later, store in a shallow airtight container for up to 1 week. Let it soften at room temperature for approximately 10–15 minutes before scooping.
Makes
2 servings
A single serving is especially good topped with fresh strawberries and a sprinkle of cinnamon for a simple, creamy dessert that’s ready in minutes.
