Strawberry Yoghurt Ice Cream

Greek yoghurt, compared to other kinds of yoghurt, is thicker, smoother and creamier. The end result of using Greek yoghurt was very satisfied. I highly recommend it when it comes to making this yoghurt ice cream.


  • 430 gm fresh strawberries
  • 2/3 cup sugar, or to taste (depends on how sweet your strawberries are)
  • 1 cup plain yoghurt (I used Greek yoghurt)
  • 2 tbsp honey, or to taste
  • 1 tsp fresh lemon juice (optional)


  1. Slice the strawberries and toss them with the sugar, and let them macerate for one hour at room temperature.
  2. Puree the berries and their liquid with a standard or immersion blender. You can puree it until completely smooth and strain out some or all of the seeds by pressing the mixture through a mesh sieve. Or you can leave it slightly chunky and omit straining it. 
  3. After draining the berries, stir in the yoghurt and honey and combine well. Adjust the amount of honey to your personal liking.
  4. Taste, and add lemon juice if desired.
  5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
Source: Strawberry Yoghurt Ice Cream [Christine's Recipes]